This recipe for ROASTED CHICKEN AND BACON MEATLOAF comes from Cuisine magazine (from New Zealand).
It’s great for this kind of weather, super easy to make, and good to take on a picnic.
The original recipe had a caper and lemon sauce to serve alongside the meatloaf but I have instead put the capers in it and not made the sauce.
800g minced free-range chicken
1/2 cup finely diced bacon
2 cloves garlic, finely chopped
1 cup fresh breadcrumbs soaked in 1/4 cup milk
zest of 1 lemon
1 teaspoon salt
3 tablespoons chopped parsley
3 tablespoons capers
4 tablespoons extra virgin olive oil
- Preheat the oven to 200°C.
- Put the chicken, bacon, garlic, soaked breadcrumbs, lemon zest, salt, parsley and capers in a bowl and mix well. Shape into a loaf shape and put in a roasting pan. Drizzle with the oil, put in the oven and roast for 30-40 minutes or until a skewer inserted produces clear juices.
- Remove from the oven and take out of the roasting pan. Serve warm or cold.
I had chicken thigh fillets which I put in a food processor to get them minced. I bought bacon slices and diced them. The amount of milk used doesn’t really seem to be “soaking” the breadcrumbs but it’s fine. And I used packet breadcrumbs. I only used 2 tablespoons of extra virgin oil, I thought it was enough.
I cooked the loaf for about an hour to get that nice colour on top.