Mediterranean style Meatloaf

Courtesy: Monira

• 500g chicken mince
• 350-400 g  medium - large aubergine grilled (or microwaved) & mashed 
• 1 -1.5 tsp salt (to taste)
• 1 -2 tsp black pepper  (to taste) 
• 1.5 tsp paprika  (retain 0.5 tsp) 
• 2 oxo cube 
• 1 tsp ginger paste
• 1 tsp garlic paste 
• 1 red onion cut & minced 
• Sun dried tomato minced (retain oil)
• Grilled or sun dried peppers  minced 
• 100 g (Sun dried) tomato pesto 
• 2-3 spring/green onions finely chopped
• 1 egg (beaten) 
• 2 slices bread lighted toasted and  blended into breadcrumbs (retain half) 

Mix all the ingredients together (except half of the breadcrumbs mixed with 0.5 tsp paprika);

Grease rectangle or square baking pan with retained oil  retained from dried tomatoes, fill with mince mix & bake in pre-heated 240 c oven for 20-25 mins; turn into another dish and coat with retained breadcrumb mix and grill approximately 8 mins until golden brown, serve sliced with garlic bread and salads.

instead of chicken you can use lamb or beef mince.