A delicious baked loaf filled with chicken meat. This is a must-try recipe!
Basic ingredients meat loaf
250g chicken mince
1 slice brown bread
1 tablespoon oil + to grease
1/2 cup milk
1 medium onion, finely diced
1 tablespoon chopped garlic
1/2 medium green capsicums, finely chopped
1 tablespoon Worcestershire Sauce
1 tablespoon tomato sauce Salt to Taste
1 egg white Sauce
1 spoon butter
1/2 medium onion
Finely chopped 8-10 button mushroom, sliced
Salt to Taste
1 cup chicken stock
1 cup cornstarch
How to make meat loaf
Pre-heat oven to 180oC Oil a loaf pan.
Put the chicken mince in a bowl.
For 5 minutes, soak bread slices in milk.
In a nonstick skillet, heat oil. Sauté onion until golden. Sauté garlic for 30 seconds on low heat.
Mix in carrot and cook for one minute. Mix in capsicum and cook for one minute. Turn off heat
Mix the chicken with the milk. Mix in dried oregano and crushed peppercorns. Add Worcestershire sauce, tomato sauce, and salt. Mix in egg white again.
Mix sauteed vegetables with chicken.
Place the chicken mixture in a greased loaf pan and level it. The loaf tin should be covered with aluminum foil.
Bake the loaf tin for about 30-40 minutes on a baking sheet. Cool off the loaf tin.
Heat butter in a nonstick saucepan to make the sauce. Sauté onion until golden. Sauté button mushrooms for about 1-2 minutes. Mix in crushed peppercorns, salt, and mix well. Mix in chicken stock and cook for 5-6 minutes on low heat.
Mix cornstarch with some water until it forms a smooth paste. Now add the mixture to the saucepan and stir. Continue cooking until the sauce thickens.
Place the breaded meatloaf on a plate. Slice. Place the prepared sauce in the jar. Drizzle the sauce on the meatloaf. Serve immediately.