Chicken Meatloaf

by Petra Pennington

Simple, tasty, homely meatloaf


1-2tbsp olive oil
100g streaky bacon lardons
1 small carrot, grated
½ medium onion, finely chopped
½ stick celery, finely chopped
1-2 cloves garlic
½ tsp dried oregano
800g Chicken Mince
2tbsp fresh parsley, chopped
2 tbsp grated parmesan
Ground nutmeg or mace, plus salt & white pepper to your liking
1 small glass white wine

Chicken Meatloaf


Preheat your oven to 180ºC/160ºC Fan/350°F/Gas 4

Fry bacon lardons in olive oil till cooked.

Add the vegetables and garlic and sauté until softened, then set aside to cool.

Tip into a mixing bowl and mix with the mince and all other ingredients apart from the wine.

Pack the mixture into the loaf tin and bake for 60-70 minutes.

Take the tin out of the oven, prick the hot meatloaf all over and pour over the wine. Return it to the oven and cook for a further 5 minutes.

Let it cool for 5 minutes before easing it out of the tin, slicing and serving with mash and steamed vegetables.

Purchase your ingredients...

Rate this recipe

Chicken Meatloaf
Overall Rating

Your comment or suggestion

Comments on this recipe

No comments yet