My Mum was recommending to try this recipe for ages, but for some reason I always dismissed it. Maybe because we are not really big sandwich or appetiser fans, which this recipe is particularly good for. One day, something took over me and I decided to have a go, and I didn’t regret it. I think it’s brilliant recipe and I only wished I discovered it earlier. It takes no time or effort to prepare, and as a result you’ll have the most succulent, tender and delicious meatloaf. Of course, it is great sliced in sandwiches, but you can also have it on its own with just salad, or with added any grains/pulses/roasted vegetables. Also, it’s perfect dish to take with you to the picnic or beach.
VERY MOIST CHEESY CHICKEN MEATLOAF
1-2 tablespoon olive oil
600g chicken fillets, cut into small chunks
1-2 onion (depends on the size), finely chopped
2-3 carrots (depends on the size), grated
3 tablespoons semolina
200g mild cheese (Cheddar, Edam, Leicester or any other hard mild cheese), grated
salt & pepper to taste
- Fry the chicken pieces with olive oil until all juices run clear and chicken ready, set aside.
- Add more oil to the same pan and fry chopped onion, followed by carrots, until it’s cooked and translucent.
- Transfer in the food processor, or using a hand blender, mix it all until preferable consistency. I like to keep it a bit chunky, not completely puréed, so I’d just pulse a few times. If the mixture looks a bit dry, add few tablespoons of water.
- When you are happy with the consistency, transfer it to the bowl (if you are using food processor) and add the remaining ingredients, season and mix it all well, then pour it into the prepared loaf tin (you might want to butter the tin first).
- Bake in the preheated oven at 180C for 30-45 minutes.