Chicken and vegetable meatloaf is a very versatile and nutritionally balanced dish which can be eaten hot or cold. It can be stored for up to a week in the fridge without changes to the taste. The usual version I make regularly has sautéed leek, onion and cabbage as vegetables. to increase carbohydrate content, finely chopped fresh or sautéed mushrooms or whole hard boiled eggs to increase protein. I never use breadcrumbs, even gluten free, in my meatloaf. They do not improve nutritional value and the texture of the loaf.
Vegetables make the final product very soft and juicy without tendency to crumble. Everyone in the family will enjoy this dish, you might want to reduce chili content if children do not like spices. The mixture of chicken mince (skinless for both chicken breasts and thighs) and sautéed vegetables can be used for many more dishes which I plan to publish later.
Ingredients and step by step instructions can be found here.