Apricot chicken meatloaf

 


Apricot chicken meatloaf

Ingredients (13)

70g (1/3 cup) dried apricots, coarsely chopped

90g (1/4 cup) apricot jam

1 egg

500g chicken mince

70g (1 cup) fresh breadcrumbs

40g packet French onion soup mix

2 tbs chopped fresh continental parsley leaves

55g (1/3 cup) pistachio kernels, coarsely chopped

10 rindless streaky bacon rashers

1 bunch watercress, leaves picked

2 Lebanese cucumbers, peeled into ribbons

2 green shallots, thinly sliced

2 tbs extra virgin olive oil

Method

Step 1

Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place 70g (1/3 cup) dried apricots, coarsely chopped in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Drain. Coarsely chop. Combine 90g (1/4 cup) apricot jam and 2 tsp water in a separate bowl.

Step 2

Place the 1 egg, soaked apricots, 500g chicken mince, 70g (1 cup) fresh breadcrumbs, 40g packet French onion soup mix, 2 tbs chopped fresh continental parsley leaves and two-thirds of the 55g (1/3 cup) pistachio kernels, coarsely chopped in a bowl. Stir until well combined. Place a large piece of plastic wrap on a flat surface. Lay bacon diagonally in 2 rows on plastic wrap, slightly overlapping. Spoon chicken mixture along centre of the 10 rindless streaky bacon rashers. Starting from long end closest to you, use the plastic wrap to roll up and enclose mixture. Discard plastic wrap. Place the meatloaf, seam-side down, on prepared tray.

How to make a pie lattice

Step 3

Bake the meatloaf for 10 minutes then brush with half of the jam mixture. Bake for a further 20 minutes or until golden and cooked through. Brush with the remaining jam mixture and sprinkle with remaining pistachio. Combine the 1 bunch watercress, leaves picked, 2 Lebanese cucumbers, peeled into ribbons and 2 green shallots, thinly sliced in a bowl. Toss with the 2 tbs extra virgin olive oil and serve with the meatloaf.

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