Everything you’ll need to make Chicken Meatloaf

  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 1 can of diced tomatoes
  • 1.2 kg ground chicken
  • 1 carrot, finely grated
  • 1 zucchini, grated
  • 2 tbsp vinegar
  • 6 tbsp oats
  • 1 egg
  • 1 egg white
  • A pinch of ground allspice
  • Salt
  • Freshly ground pepper

For the Potatoes

  • 8 potatoes, sliced into rounds
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • A pinch of dried thyme or oregano
  • 2 cups chicken broth

For the Tomato Sauce

  1. Heat olive oil over medium heat in a pan.
  2. Sauté the chopped onions until translucent without letting them brown.
  3. Add the crushed garlic and sauté for 1–2 minutes.
  4. Add the diced tomatoes and simmer over medium heat for 10 minutes.
  5. Let the mixture cool before using.

Instructions

  1. In a bowl, combine all the ingredients for the meatloaf along with two-thirds of the prepared tomato sauce. Reserve the remaining sauce for the topping.
  2. Knead the mixture until smooth but not overly dense.
  3. Arrange the potato slices in a baking dish.
  4. Drizzle with olive oil, then pour in the chicken broth.
  5. Season with salt, pepper, and dried herbs.
  6. Shape the meat mixture into a loaf and place it over the potatoes.
  7. Spread the reserved tomato sauce evenly over the meatloaf.
  8. Cover the dish with parchment paper and aluminum foil to seal it.
  9. Preheat the oven to 200°C (390°F).
  10. Bake the dish, covered, for 40 minutes.
  11. Reduce the oven temperature to 180°C (356°F) and remove the cover.
  12. Bake for an additional 30 minutes, allowing the potatoes to soften and the meatloaf to cook through.
  13. Let the meatloaf rest for 5–10 minutes before slicing.
  14. Serve the chicken meatloaf warm with a fresh green salad.

Enjoy!

Source: Argiro Barbarigou