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Chicken meatloaf

Chicken meatloaf

Chicken Meatloaf Recipe of of 30-05-2018 [Updated on 30-05-2018]

The chicken meatloaf is a rich and tasty recipe that will amaze you with its strong yet delicate taste. To make it you will need chicken minced meat to which you will add mortadella, pistachios and ricotta which will act as a binder and give softness to the dish. In fact, in this meatloaf you will not have to add eggs and here comes out a delicious and fluffy baked meatloaf that will conquer the palates of young and old.
Unlike the classic Stuffed meatloaf here there is no filling, the ingredients used will all be used to form the meatloaf and there will be no risk that someone will get a slice richer than another. Girls I leave you to the recipe and I wish you a sweet day, kisses: *


How to make chicken meatloaf

Blanch the shelled pistachios in boiling water for 30 seconds.
Drain them and then remove the cuticles.

In a mixer, chop the mortadella.

Now transfer it to a bowl with the ground chicken breast, ricotta, grated parmesan, chopped parsley, salt, nutmeg and pistachios.
Mix the ingredients and form a slightly flattened cylinder.
Then roll it in breadcrumbs.

Heat a drizzle of oil in a saucepan and brown the meatloaf on both sides in it.
Now move it to a baking tray lined with parchment paper and cook at 200 ° C for 1 hour, turning it a couple of times.

Your chicken meatloaf is ready to be brought to the table.

Stuffed chicken meatloaf

Stuffed chicken meatloaf is a quick and easy second course that you can prepare in advance and bake before eating. You can enrich the stuffed chicken meatloaf with seasonal vegetables if you want to make it more colorful and less heavy than with ham but I assure you that like the one I did today it is really fantastic. I leave you my FACEBOOK PAGE if you want to be updated every day with my new recipe just leave a like. On GOOGLE or even on PINTEREST you will find all my recipes

  • Difficulty Very easy
  • Low cost
  • Preparation time 15 minutes
  • Cooking time 35 minutes
  • Servings 6 people
  • Cooking method Oven
  • Italian cuisine

How to make chicken meatloaf

Cut the mortadella and soft cheese into cubes, put them in the mixer and chop them. Then transfer them to a bowl (1) and add the minced chicken meat (2), ricotta, egg, parmesan, parsley, nutmeg, salt and pepper. Mix all the ingredients until they are well blended. Transfer the mixture onto a sheet of parchment paper and shape your meatloaf, shaping it with your hands. Wrap it in parchment paper (3) and put it in the fridge for about an hour, so that it hardens.

After the necessary time, brown it in a pan with a drizzle of extra virgin olive oil (4). Then transfer it to a baking tray lined with parchment paper and continue cooking in the oven at 200 ° for about 1 hour: turn it at least twice to obtain a homogeneous color (5). Your chicken meatloaf is ready to be tasted, soft and tasty (6).

The meat loaf

What are present in this section of the site are just a few ideas. Meatloaf is usually baked in the oven, but once cut into slices, it is quick and easy to prepare even in a pan. The recipes that see meatloaf as protagonist are so many: from those that are handed down from generation to generation by the grandmother and which constitute a foundation of Italian gastronomic culture, to those that come from distant countries that experience bold and strong combinations. Each meatloaf recipe will fascinate and captivate you by introducing you to the characteristics of this meat that you did not know. Keep in mind that the quality of the meat is guaranteed by its origin 100% Italian. There are no preservatives, polyphosphates and gluten, therefore suitable for everyone. Chicken meat is a white and low-fat meat and is therefore perfectly suitable for all people who are following low-calorie diets and who, at the same time, do not want to give up flavors and taste. Meat healthy And genuine also suitable for feeding the little ones: they will go crazy for meatloaf, with such a good and greedy taste and with such an inviting texture.
A complete and genuine product from the Amadori raw specialty line that will not betray the expectations of even the most demanding connoisseurs.

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How to prepare the chicken meatloaf

If you can't find the minced chicken, use the chopped chicken breast pulp, then blend it with the mixer.

Also blend the ham together with the cheese and rosemary, reducing everything into a homogeneous mixture.

In a bowl, combine the ground or blended chicken and the ham and cheese mixture, then add the grated parmesan, breadcrumbs, egg and ricotta.

Finally season with salt and pepper to taste, then mix everything until all the ingredients are mixed well.

Put the dough on a sheet of baking paper.

With the help of parchment paper, form a chicken loaf of about 25 cm in length, finally wrap it in baking paper, then leave it to rest for an hour in the refrigerator.

Turn on the oven at 180 ° C.

Heat the extra virgin olive oil in a large pan, then remove the meatloaf from the paper and brown it for a few minutes on all sides until golden brown.

In this way the meat will be well sealed.

Transfer the chicken meatloaf (with its sauce) to a baking tray lined with parchment paper, then bake in a preheated oven at 180 ° C in static mode.

Cook in the lower middle part of the oven for about 40 minutes, taking care to turn it halfway through cooking.

Check the cooking with a spit, sticking it to the heart must come out hot (if you have a thermometer consider 70 ° C)

Take your chicken meatloaf out of the oven, then let it rest for about ten minutes before cutting it into slices and serving.

Chicken Meatloaf - Recipes

Chicken meatloaf

  • 1 large chicken breast
  • 200 g of minced veal
  • 100 g of cooked ham
  • 1 onion
  • 1 sprig of parsley
  • 20 g of butter
  • 4 tablespoons of breadcrumbs
  • 4 cloves of garlic
  • 1.2 l of meat broth
  • olive oil
  • salt and pepper

Cut the chicken breast deeply from above to form a pocket then lay it on a cut and beat it with a meat mallet to thin it.
Put the mince in a bowl, add the minced ham, the chopped parsley and garlic, a little salt and pepper, the melted butter and the breadcrumbs, mixing everything well.
Stuff the chicken breast with the prepared filling then sew the opening with a kitchen thread.
Clean the celery, carrot and onion then prepare a very fine mince with them, put it in a large pot with 3 tablespoons of oil and fry it for 10 minutes over low heat.
Place the meatloaf in the pot, cover it with the hot broth and cook over low heat for 2 hours.
When cooked, place the meatloaf on a serving dish, cut it into slices and season with the cooking sauce.

Cuisine and surroundings

For the meatloaf
1 Kg of minced chicken
Smoked cooked ham cut into cubes (about 200 gr)
Rosemary, salt, pepper to taste
200 gr of bacon
my addition: 2-3 slices of bread, milk to taste
For the garnish
1 yellow pepper
1 red pepper
5 potatoes
250 gr of pitted green olives
200 gr of white onion
basil, oil, salt to taste

We wash and cut the peppers and potatoes into coarse slices and slice the onions.
In a bowl, mix the meat with the ham, rosemary, salt and pepper (try adding two or three slices of bread soaked in milk and squeezed, because it will avoid the effect of exaggerated compactness that my meatloaf had).
On a sheet of parchment paper, spread the slices of bacon side by side, lay the meat mixture on top, shaping it into a meatloaf shape, line it with the bacon and tie it with a string. We sprinkle with a drizzle of oil.
My variant: in a bowl combine peppers, onions, potatoes, green olives, oil, salt, basil and mix well. Add the vegetables around the meatloaf and bake for an hour at 180 degrees, stirring the vegetables from time to time. If you need to extend the cooking times until the meatloaf is golden brown.




This recipe is quickly done, cooking takes a little longer but it's definitely worth it.

It is an absolutely fat-free dish and therefore a great help for those who, alas, are always on a diet like myself!

Put the chicken breast and cooked ham cut into cubes in a blender and chop coarsely, add the rest: eggs, parmesan, basil, salt and pepper and stir quickly. At the end add the lemon zest (a little) or orange if preferred (in this case use it also in the cooking water).

Give an elongated and rounded shape to the dough, then wrap it with baking paper, closing all the openings well and tie the meatloaf with string.

Put in a pot where I brought the water with the aromas to a boil and cook for 45 minutes

During cooking, turn the meat from time to time so as to immerse the meatloaf well in the cooking water.


how nice and easy this meatloaf. definitely to try!

In my house, there are never too many recipes with chicken or turkey breast! I also put this in my notebook.

it must be very good. compliments. good evening

for Lucy, Solema and Alialexa2006: thanks for your encouragement, we ate it this evening accompanied by tartar sauce and steamed potatoes.

great recipe, to try!

. very good!! I really like this recipe, I'm always looking for recipes with chicken, because in my house we eat often. Compliments!!

That looks really great and easy too, thanks for the recipe :)

Καλησπέρα! μετά την δική σου επίσκεψη στο blog μου είπα να περάσω κι εγώ για μια καλησπέρα :)

First of all, prepare the dough by mixing together in a bowl the minced meat, the eggs, the parmesan, the nutmeg, the salt, the half of the milk, the half of the breadcrumbs and evaluate the consistency, gradually adding, the rest of the milk and the rest of the breadcrumbs.

The result must be a soft, perfectly blended dough that comes away from the parts.

Roll it out on a sheet of baking paper.

Squeezing lightly in the center. Lay down the smoked cheese into large chunks:

Reassemble the shape, making sure that the filling is perfectly inside.

Then seal in baking paper. Rolling the sides tightly and twirling several times to give the round shape:

Place in the fridge for about 20 minutes. Meanwhile, turn on the oven at 180 degrees.

At this point, use the special makeup. Take the meatloaf out of the fridge, tighten the roteale paper and wrap it with another sheet of baking paper. Squeeze the sides, swirl and place in the pan.

Bake in the middle part of the static oven at 180 ° for about 30 minutes. After the indicated time, check the cooking. the meatloaf has pulled out some liquid, but it will be cooked to perfection evenly!

Then remove the first layer of baking paper, place in the oven and cook with only the first layer for another 10 minutes:

remove the paper completely. Add a generous drizzle of oil to the surface. Activate the grill and raise the oven to 200 °. Sauté for about 10 - 15 minutes until golden brown!

Remove from the oven and let it cool for about 10 minutes!

Then Serve yours Meatloaf nice warm and racy! I accompanied it with the legendary baked potatoes

Store the Meatloaf

Once cooked, it keeps perfectly for 2 days in the fridge. You can heat it in the oven, microwave or pan. Also excellent cold. It is also perfect for freezing!

If you don't have time you can prepare it the day before, seal it in the two sheets of paper and keep in the fridge until ready to cook! You can even freeze it already sealed ready to cook!