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.

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