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chicken meatloaf recipe

Written on Wednesday, November 23, 2016 | 11:00:00 AM




Serves : servings 

Ingredients : 
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 750g chicken mince
- 50g streaky bacon, finely chopped
- 1 tsp ground oregano
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 50ml double cream
- 100g breadcrumbs
- 2 egg whites
- 100g Gruyère cheese, grated
- 5 rashers of rindless streaky bacon
- sea salt and freshly ground black pepper

GLAZE
- 100ml tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp cider vinegar

Preparation Method :
1) Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the olive oil in a frying pan. Add the onion and fry it gently for a few minutes until soft and starting to take on some colour. Add the garlic and cook for a further minute, then remove the pan from the heat and leave the onion and garlic to cool.

2) Put the chicken mince in a large bowl and season it with salt and pepper. Add the chopped bacon, oregano, lemon zest, Dijon mustard, Worcestershire sauce, double cream and breadcrumbs, followed by the cooled onion and garlic. Add the egg whites and stir well. Take a small piece of the mixture and fry it. Taste, then adjust the seasoning and any other flavours until you’re happy.

3) To make the glaze, put all the ingredients into a saucepan and season with salt and pepper. Heat through gently, then set aside.

4) Take half the meatloaf mixture, and mould it into a loaf shape on a baking tray. Use the size of a loaf pan for guidance and make the shape as even as you can. Put the cheese down the centre, making sure you leave a border all the way round, then top with the remaining mixture. Build it up around the sides and make sure it is well sealed as you don’t want the cheese leaking out. You should end up with a slightly domed loaf. Brush it with some of the glaze.

5) Cut the bacon rashers in half and stretch them with the back of a knife. They need to be long enough to reach from the base of one side of the loaf, over the top and to the bottom of the other side. Place the rashers side by side over the loaf until it is completely covered – except for each end. Brush with a little more of the glaze.

6) Bake the meatloaf for 30 minutes, then remove it and brush with the remaining glaze. Bake for a further 30 minutes, by which time the meatloaf should be cooked through with nicely browned bacon. Serve in thick slices.

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