- 700g (1 lb / 7 oz) ground chicken
- 60g (2 oz) fresh breadcrumbs
- 90g (3 oz) spring onions (green onions), chopped
- 1 tablespoon finely chopped parsley
- 2 tablespoons diced dried apricots
- 1 tablespoon mango chutney
- 1 teaspoon crushed garlic (optional)
- 1 teaspoon mild curry powder (optional)
- 1 egg
- 1 teaspoon salt
- ¼ teaspoon pepper
- oil for greasingserves 6
How To Cook Apricot Chicken Meatloaf
- Preheat your oven to 180°C (350°F, gas mark 4). Place the ground chicken in a large mixing bowl. To the chicken meat, add breadcrumbs, spring onions, parsley, garlic, curry powder, apricots, chutney, egg, salt and pepper. With your clean hand, mix and knead mixture for 2-3 minutes to combine ingredients well and to give a fine texture.
- Grease a 22 x 8 x 5cm loaf tin with oil. Spoon the ground chicken mixinto the tin. Place in the oven and bake for 50-55 minutes. To test if the meatloaf is done, insert a skewer into the center and if clear juice appears it is cooked. If the juice is a pink colour further cooking is required. Rest in the tin 10 minutes before turning out.
The tricky part about a meatloaf recipe is getting the whole lot to stay together when turning it out. Provided that there was enough egg and breadcrumbs for binding, you should be okay and of course practise does help. Be gentle when turning the meatloaf out.
Parmesan Chicken Meatloaf
- 1 lb ground chicken (ground turkey can be substituted...but then it'd be Parmesan Turkey Meatloaf which doesn't quite have the same ring, now does it? Just don't use ground beef.)
- 1 egg
- 1/4 breadcrumbs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic, finely minced
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup pasta sauce (homemade or store bought)
- 1/2 cup shredded Italian cheese blend
- Minced parsley for garnish
- Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
- Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
- Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
Chicken Meatloaf with Sun-Dried Tomatoes
2 ounces fresh baby spinach
1/2 cup italian bread crumbs
1/4 cup herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tbsp whole milk
1/2 cup feta cheese, crumbled
1 1/2 tsp salt
1 tsp black pepper
1 pound ground chicken
- Preheat oven to 375F. Grease a 9×5 inch loaf pan.
- Saute onion and spinach in hot oil in a skillet over medium heat until onion is tender and spinach is wilted, set aside.
- In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt, and pepper. Add the ground chicken, and cooked spinach and onion mixture and gently stir to combine, being careful not to overwork the meat.
- Carefully place the meat mixture into the prepared pan and bake in preheated 375F for 45 minute to 1 hour or until the internal temperature registers 165 degrees F on an instant-read thermometer.
- Remove from the oven and let rest for 5 to 10 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
- 3 cups ground chicken
- 1 large brown onion, roughly chopped
- 2 slices bread, roughly torn
- 1/4 – 1/2 tsp Schwartz Season All
- pinch of ras el hanout
- 1 tsp dried mint
- 1/3 cup fresh coriander / cilantro
- 1/4 preserved lemon
- Remove the pulp from the preserved lemon, wash the rind well under cold running water.
- Place all the ingredients in a food processor & pulse until completely combined & a smooth paste-like consistency.
- Divide the mix into 10 – 12 equal parts. With wet hands, form long fat sausage shapes.
- Place the ’sausages’ on a baking sheet lined with aluminiun foil & well oiled. Brush lightly with olive oil & sprinkle a little ras el hanout over the top of each.
- Cook in the centre of the oven for approximately 30 minutes or until a deep golden brown colour & cooked through.
- Serve warm or room temperature in pitta breads (or other flat bread) with salad & sauce.
- You can replace the coriander with flat leaf parsley & add a few green pitted olives to the mix if you’d like a slightly different flavour.
- Can also make meatballs instead of kababbles with this mix!