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Receta Chicken And Bacon Meatloaf

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Ingredientes

  • 1 1/2 x tblspns virgin extra virgin olive oil
  • 1 x onion, finely minced
  • 1 x clove garlic, finely minced
  • 2 x tomatoes, seeded and finely minced
  • 2 tsp finely minced basil or possibly thyme
  • 1/4 c. red wine
  • 2 x roasted red capsicums (see note below), finely minced of 1 fresh red capsicum (pepper) finely minced
  • 1 c. finely minced parsley
  • 6 x leaves basil, shredded, optional
  • 1 kg chopped chicken
  • 1 1/2 c. fresh soft breadcrumbs
  • 1 Tbsp. capers Dash of Tabasco
  • 2 tsp salt Freshly grnd black pepper, to taste
  • 3 x Large eggs, lightly beaten
  • 16 x rashers bacon
  • 6 x hard-boied Large eggs, optional

Direcciones

  1. Heat the oil in a frying pan over medium heat. Add in the onion and garlic and cook, stirring occasionally, till they have softened and lightly coloured, about six min. Add in the tomatoes, basil or possibly thyme and the wine. Simmer for about 15 min, stirring from time to time, till a fairly thick tomato sauce forms - about 12-15 min. remove from heat and leave to cold. Preheat oven to 180C. Place the capsicum, parsley, basil, chicken, breadcrumbs, capers, Tabasco, salt, pepper and beaten Large eggs in a bowl. Add in the cooled tomato sauce and mix thoroughly (use clean hands).
  2. Trim the bacon and line two medium-size loaf tins (about 21 x 13 x 7 cm ) with overlapping rashers of bacon. You may have to trim it to fit the ends. Do not worry if rashers overhang the tins, as you will fold them over later. Divide half the mix proportionately between the lined tins. Nestle three hard-boiled Large eggs, if using them, into the mix, down the length of the tin.
  3. Cover proportionately with remaining chicken mix. Fold over any overhanging bacon and top with any left over bacon. Place on a foil or possibly paper-lined oven tray to catch any spills and cook for one and a quarter hrs. Cover loaves lightly with foil if they start to become to brown on top. Remove from oven and allow to settle for 10 min before turning out of tins. Serve one loaf immediately, garnishing the dish with parsley sprigs. The second loaf or possibly any remaining meatlaof will keep well for about 3 days in the fridge.
  4. Note ; To roast the capsicum, place them on an oven tray in 220C oven. Roast them, turning them occasionally till they are charred and blistered all over. This should take about 20 mins. Remove capsicum from the oven. Place them in a plastic bag, seal tightly and leave till cold. Once they are cooled sufficient to handle, peel off the skin, throw away the seeds and core and chop the flesh finely.
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