Chicken meatloaf

Meatloaf was once considered bland and unexciting. Not anymore. This chicken version, flecked with fresh chives and encased with bacon, is both moist and delectable.
Chicken meatloaf



1.Preheat oven to 180°C (160°C fan-forced). Grease a 6cm-deep, 19cm x 9cm (base measurement) loaf pan.
2.Cut eye from each bacon rasher. Line pan crosswise with remaining rashers, overlapping slightly. Fill in any gaps with reserved eye pieces.
3.Combine mince, onion, breadcrumbs, chives and egg in a large bowl. Press mixture into prepared pan. Fold in bacon ends to enclose filling. Cover with foil then place on a baking tray lined with baking paper.
4.Bake for 20 minutes. Turn meatloaf upside down on tray; remove pan. Brush meatloaf with barbecue sauce combined with 1 tablespoon boiling water. Bake for 15-20 minutes more or until cooked. Slice meatloaf. Serve with mashed potato and beans.

Use char-grilled capsicum strips to line pan instead of bacon.


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