Oven-Baked Mini Meatloaf with Sweet Potato and Broccoli

Ingredients:

Meatloafs

• 450 g of minced chicken
• 0.5 cup chopped fresh basil
• 0.5 cup chopped fresh parsley
• 1/3 cup finely chopped white onion
• 2 tbsp. simple breadcrumbs
• 1 teaspoon Hungarian paprika
• 1 teaspoon coarse salt
• 110 gr. grated parmesan
• 3 cloves garlic, grated
• 2 green onions, finely chopped
• 1 slice of white bread, cut into tiny cubes
• 1 egg white, beaten until foamy

Topping

• 1 cup pizza sauce
• 2 tablespoons of honey
• 1 tbsp hot sauce

Vegetables

• 700 g sweet potato for steaming
• 2 cups fresh broccoli florets (about 1 head)
• Zest of 2 lemons + lemon wedges for sprinkling with juice
• Zest of 1 orange + orange slices for drizzling with juice
• 0.5 tsp garlic powder
• 1/8 tsp. freshly ground nutmeg
• 3 tbsp. l. olive oil
• Special equipment: non-stick foil

Preparation:

1. Meatloafs: Line a baking sheet with nonstick foil and set aside.
   
   Place the ground chicken in a large bowl and mash it. Set aside. Place the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, green onions, bread, and egg white in a medium bowl and mix until evenly distributed.
2. Add to the ground chicken and gently mix with your fingers, being careful not to compact the mixture. Divide into 4 equal portions and place on a baking sheet lined with parchment paper. Form into loaves of equal size. Set aside.
3. Topping:
   
   Combine pizza sauce, honey, hot sauce, and plenty of black pepper in a small saucepan. Bring to a boil over medium heat. Simmer until the sauce thickens, about 10 minutes. Set aside.
4. Vegetables:
   
   Preheat oven to 190°C (375°F). Steam the sweet potatoes according to package directions, about 6 minutes. Slice into 2.5cm-thick coins.
5. In a large bowl, combine the sweet potatoes with the broccoli, citrus zest, garlic powder, and nutmeg. Drizzle with olive oil and toss. Season with salt and pepper and toss again.
6. Add the vegetables to the baking sheet with the meatloaf, arranging the sweet potatoes around the meatloaf first and then scattering the broccoli over them. Bake for 30 minutes, then remove and brush the meatloaf with the topping.
7. Sprinkle the vegetables with the juice from the orange and lemon wedge. Continue roasting until the internal temperature of the meatloaf reaches 165°F (74°C), about 15 more minutes.