Apricot chicken meatloaf

Recipe may contain gluten, tree nuts, milk, sesame and egg.

This retro meatloaf recipe uses French onion soup mix and bacon rashers to achieve a flavour of nostalgia. With chicken mince and a fruit & nut-studded centre, it’s good for you too!

13 Ingredients

  • 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

3 Method Steps

  • Step 1

    Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place dried apricots

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    (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 jam (90g (1/4 cup) apricot jam) and 2 tsp water in a separate bowl.

  • Step 2

    Place the egg (1 egg), soaked apricots, chicken (500g chicken mince), breadcrumbs (70g (1 cup) fresh breadcrumbs), soup mix (40g packet French onion soup mix), parsley (2 tbs chopped fresh continental parsley leaves) and two-thirds of the pistachio (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 bacon (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.

  • 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 watercress (1 bunch watercress, leaves picked), cucumber (2 Lebanese cucumbers, peeled into ribbons) and shallot (2 green shallots, thinly sliced) in a bowl. Toss with the oil (2 tbs extra virgin olive oil) and serve with the meatloaf.
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Nutritional Information

Per serving

  • 794

  • 3321 kj

  • 47.9g

  • 13.9g

  • 5.7g

  • 45g

  • 44g

All quantities above are averages

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