Chicken Parmigiano Meatloaf

Step 1: Place 40cm piece of baking paper on a work bend and spray with oil.

Step 2: Pour half the pasta sauce into a 2 litre (8 cup) ovenproof dish.

Step 3: Preheat oven to 180C/160C fan forced.

Step 4: Combine mince, breadcrumbs and egg in a large bowl.

Step 5: Process onion, carrot, celery, garlic and oregano in a food processor until finely chopped.

Step 6: Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.

Step 7: Shape chicken mixture onto a prepared paper for form a 30cm x20 cm rectangle and top with ham slices and sprinkle with half the cheese.

Step 8: Using paper as a guide, roll meatloaf into a log and then remove paper.

Step 9: Spread panko breadcrumbs over a oven tray and press meatloaf into crumbs to lightly coat.

Step 10: Heat oil in a large frying pan over moderate heat and cook and turn meatloaf for 5 minutes or until browned, transfer to prepared dish with pasta sauce in it.

Step 11: Top with remaining pasta sauce, then remaining cheese and bake for 1 hour or until cooked.

Step 12: Serve sprinkled with parsley.