A very easy to make and quick to put together recipe it is, yet very very tasty. Not a single slice left when it was served, all gone within 20 minutes. I must admit, I had no idea that my first baked ‘Meatloaf’ could be this much of delicious. Hope you will also like it! 🙂
- Minced Chicken- 250g
- Egg-1 (beaten)
- Fresh breadcrumb- ¼ cup
- Olive oil/Vegetable oil
- Fresh coriander leaves- 1 tbsp
- Green onion/Scallion- 1 (finely chopped)
- Onion- 1 small (finely chopped)
- Garlic cloves- 8-10 (finely chopped)
- Green chilies (optional) – 2 (finely chopped)
- Tomato ketchup- 2 ½ tbsp
- Black peppercorn- ½ tsp (roughly crushed)
- Juice of ½ lemon
Heat 3 tsp oil in a frying pan, temper with black peppercorns. Add chopped onions, sauté on medium flame until light brown in color. Add chopped garlic, sauté for few seconds, next to add chopped green onions, and fry for a minute. Remove from heat. Cool this completely.
Pre heat the oven at 180c. Grease a loaf pan, keep aside. In a bowl add minced meat, egg, salt, tomato ketchup, sautéed veggies, chopped green chilies, lemon juice and coriander leaves. Mix well using your fingers. Press this mixture into the prepared loaf pan, smooth the top. Bake for an hour or until browned nicely from top, and the loaf will leave the edges of the pan when done.
Remove from the oven, let the loaf sit 10 minutes in the pan. Then gently lift the meatloaf out of the loaf pan to a serving plate. Cut into thick slices, serve warm. Meatloaf slices can be reheated, and can also be used in sandwiches.