Chayote Meatloaf makes perfect lunch or dinner using chayote instead zucchini to give that refreshing taste to every slice, served with vegetables you prefer.
Chayote is just perfect to use both for sweet and savoury dishes. This Chayote Meatloaf proves it the best way.
Few years back I made Chayote Mini Bundt Cakes to check if they could replace zucchini and give that necessary juicy taste to dessert and I was pleasantly surprised to see it was worth of trying.
Recipe details are written without adding any vegetables to bake with meatloaf since it is the best for you to choose which vitamins loaded one are the best for you. I added potatoes and Brussels sprouts.
Chayote Meat Loaf
Chayote Meat Loaf makes perfect lunch or dinner using chayote instead zucchini to give that refreshing taste to every slice, served with vegetables you prefer.
- 2 Tbsp vegetable oil for the baking dish
- 1 lb minced meat (beef and pork )
- 1 cup Chayote, finely grated
- 2 Tbsp Mirepoix seasoning
- 4 Tbsp bread crumbs
- 2 eggs
- Salt and ground black pepper to taste
- 1 Tbsp paprika
- 1 garlic clove, finely chopped
- Fresh parsley leaves, chopped, to taste
Preheat the oven to 180 C / 356 F.
Combine all the ingredients in medium sized bowl and leave aside to rest.
Put oil into the baking dish.
On clean working surface, using your wet hands, form a meatloaf and transfer into the baking dish.
Bake for 50 minutes or until golden crusty on the top.