1. Heat 3 tsp oil in a frying pan, temper with black peppercorns.

2. Add chopped onions, sauté over medium heat until light brown in colour.

3. Add chopped garlic, sauté for a few seconds.

4. Next, add the chopped green onions, mix quickly and sauté for a few seconds. Remove from the heat and keep aside to cool completely.

5. Preheat the oven to 180 degrees C. Grease a 6” loaf pan with vegetable oil, keep it aside. 

6. In a bowl add chicken keema, egg, salt, tomato ketchup, sautéed veggies, chopped green chilies, lemon juice, breadcrumb and coriander leaves. Mix well by using your fingers. 

7. Transfer this keema mixture to 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.

8. Remove from the oven, let the loaf sit for 10 minutes in the pan. Then run a sharp knife around the edges of the pan and carefully remove the Meatloaf out of it.

9. Cut into thick slices, serve warm. Meatloaf slices can be reheated, and can also be used in sandwiches.

10. If there are any leftovers, store it in an airtight container, and keep refrigerated, consume within the next 2 days.

Air Fryer method

1. If you’ve an Air Fryer, bake this Chicken Meatloaf in just 20 minutes. It’s unbelievable how quickly and perfectly Air Fryer makes this Meatloaf ready to eat in no time.

2. Preheat the air fryer to 180 degrees C for 5 minutes.

3. Place the loaf pan inside the air fryer basket and bake for 20 minutes.

4. When it’s done, remove the loaf pan carefully from the air fryer basket, keep it aside for 10 minutes.

5. Unmould the meatloaf from the pan, slice and serve warm.