Chicken Loaf

chicken loaf

I remember eating meat loaf once a week. My mother used to make it using a combination of beef and pork mince. Over the years our eating habits changed and we became more conscious of what kind of meat we eat. So beef and pork were replaced by chicken breast mince. Baking the mince in a loaf pan helps keep its shape, but I like to take it out of the pan half way through cooking time and pour over it some white wine for extra moisture. Any left overs of this loaf, make the perfect chicken sandwich. Make sure you spread the bread with mustard.

You will need

  • 1 kg chicken breast mince
  • 2 spring onions finely chopped
  • 1 large onion, finely chopped
  • 1/3 cup parsley, chopped
  • 1 Tbs Dijon mustard
  • 100gr day old bread, soaked in ½ cup fresh milk
  • ½ tsp dried oregano
  • 2 eggs
  • salt and freshly ground black pepper
  • Olive oil to oil the loaf pan
  • ½ cup good quality white wine


Preheat oven to 200 C (390 F). In a large bowl, mix all the ingredients for the loaf except the olive oil and the wine. Mix well with your hands until all ingredients are well combined.

Use a pastry brush to oil a loaf pan liberally with olive oil. Press the loaf mixture in the pan and brush the surface with some more olive oil. Bake for 20 minutes.

Take the loaf out of the oven and flip over the pan in an oiled baking tray, to release the loaf. Pour over the wine and return to the oven for another 30-35 minutes, until loaf is cooked through.

Let it rest for half an hour. Slice and serve.

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