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.
Chicken loaf stuffed with eggs
Simple to make, easy, quick and healthy. This is a weekly staple at our house. Any left-overs make perfect sandwiches
Ingredients
For the chicken loaf:
- 1 kg minced chicken
- 70 grams fresh breadcrumbs
- 80 grams halloumi cheese grated
- 80 grams 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 grams grated tomatoes from a can
- 35 grams tomato paste
- 1 tsp sugar
- 1 Tbsp olive oil
You will also need:
- 4 hard boiled eggs peeled
- 2-3 Tbsp all purpose flour
Instructions
- 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 an approximately 10 x 22 cm 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.
