Chicken loaf stuffed with eggs


When I posted this recipe on instagram, I honestly didn’t expect the popularity it would get. I mean, I have posted decadent chocolate cakes, donuts, ice creams but this simple, healthy loaf climbed up the popularity chart in no time. So it earned its place on the blog.


It’s easy, healthy, delicious and it keeps well in the fridge. Any leftovers make perfect sandwiches the next day. Spread your bread with a little mustard, place a slice of chicken loaf, top with a crunchy coleslaw and you have the perfect snack.


  • 1 kg minced chicken
  • 70 gr fresh breadcrumbs
  • 80 gr halloumi cheese, grated
  • 80 gr greek style yogurt
  • 1 large onion, grated
  • 1 spring onion, sliced
  • 1/2 cup parsley, chopped
  • 1 large egg
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

For the tomato sauce:

  • 100 gr grated tomatoes, from a can
  • 35 gr tomato paste
  • 1 tsp sugar
  • 1 Tbs olive oil

You will also need:

  • 4 hard boiled eggs, peeled
  • 2-3 Tbs all purpose flour


Preheat oven to 200 C.

In a large bowl mix together all the ingredients for the chicken loaf. At this stage you can keep the mixture, covered in the fridge for 24 hours.

In a small bowl mix together all ingredients for the tomato sauce.


Spread 3/4 of the tomato sauce in a loaf pan.


Top with 3/4 of the chicken mixture. Use a spoon to make a groove in the middle.


Coat the boiled eggs with some flour. The flour keeps the egg in place when slicing the meat loaf.


Seal loaf with the remaining mince and spread the remaining tomato sauce. Transfer loaf in the oven and bake for 55-60 minutes.

Invert on a plater and serve.

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