Chicken loaf stuffed with eggs

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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.

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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.

Ingredients:

  • 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

Method:

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.

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

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

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

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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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