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.