Mediterranean chicken meatloaf
January 04, 2017
So quick to put together... and delicious. Serve hot or cold, as there will be plenty of leftovers. Serves 10. Per serve: Cal: 340; Fat: 15.2g; Pro: 45.5g; Carbs: 4.3g
Meal Type: Dinner
Recipe Type: LCHF
Prep time: 00:15
Cook time: 01:00
- 250 grams Free range bacon, streaky (9 oz)
- 900 grams Chicken, breast (1 lb 15.5 oz)
- 450 grams Chicken mince (preferably free range) (16 oz)
- 70 grams Pinenuts (2.5 oz)
- 0.5 cups Sundried tomatoes
- 0.5 cups Olive, in brine
- 3 tablespoon Capers
- 0.25 cups Coconut cream
- 1 cups Fresh basil
- 1 Eggs
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
Preheat oven to 180 degrees and line a 1.5 litre loaf tin with baking paper and then with slices of the bacon (so they overlap slightly) leaving long ends overhanging the loaf tin to be folded over later. Save 2-3 for the top.
Lightly toast the pinenuts over low heat on the stove top.
Roughly chop the chicken breast*, sundried tomatoes (drained, and if in canola oil then rinsed), olives and basil. Whisk the egg.
Combine all ingredients (except bacon) in a bowl and mix with hands until well mixed. Press into the loaf tin and layer the remaining bacon on top.
Cover tin with foil.
Bake in the oven for an hour or until the loaf is cooked through (it should be firm on top when pressed). Cool the loaf to room temperature and drain out excess liquid. From here, can pop into fridge until completely cool, then slice, or slice into 10 pieces and serve. It will be more robust if you cool it before slicing!
*can use chicken thighs here if you prefer.