Chicken meat  loaf or any other can be done a day ahead and bake the next day. The left overs are always nicer in sandwiches. I always make it with all the fresh ingredients.

Its best to buy your own meat and grind them in a food processor as all minced meat contains extra fat. Always the thigh tastes much better. The secret to a best meat loaf is to make it with out going drying. If you use shop bought bread crumbs it dries out. Use the left over bread in your meat loaf. Instead of using the food processor you can wet them and crush them to the loaf too.

I used 500 g chicken thigh fillets. I put them in a processor and processed until like minced meat.

I added onions, garlic, green chillies, a table spoon English mustard, pepper, cumin and coriander powder and 3 table spoon tomato chutney. You can use fruit chutney or sweet chilli sauce too. As I always mention the spices are always to your taste. process several pieces of left over bread and two eggs.

Add the processed bread crumbs, processed ingredients on to the meat or Process all of them together.

Add the eggs and get the meat on to a baking paper and form the meat to a loaf. You can use the making paper wrapped around and press to make it like a log.

Bake on 180 c about 40-50 minutes. Leave few minutes to settle and slice as you serve. Leave the left overs in fridge to use later.

Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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