Monday, 13 January 2014

Stuffed Chicken Meatloaf

My love for stuffing (dressing?) continues to express itself! In this case, to heck with messing with an actual chicken - meatloaf is a lot easier, at least when it comes to cutting it up and serving it, and really, making the meatloaf mixture is not that much more work than wrestling with a slippery chicken.

I used ground chicken but I don't see why turkey wouldn't work just fine. This was a dish that was definitely well received.

8 servings
2 hours - 1 hour prep time

Stuffed Chicken Meatloaf

Make the Stuffing:
1/2 sandwich loaf of bread (250 grams; 1/2 pound)
1 recipe poultry seasoning
2 to 3 stalks celery OR 2 cups finely diced celeriac
1 medium onion
2 tablespoons mild vegetable oil

Trim the crusts from the bread, and set them aside to go into the meatloaf. Cut the remaining bread into 1 cm cubes and set aside to dry out a little.

Mix up the poultry seasoning and set it aside. Wash, trim and finely chop the the celery or celeriac. Trim and finely chop the onion.

Heat 1 tablespoon of the oil in a large skillet ovr medium heat, and cook the onion and celery until soft and reduced in volume. Mix in the poultry seasoning, then the bread cubes. Drizzle the remaining oil over them, and continue to cook the mixture, stirring frequently, until the bread cubes are quite dry and browned in spots. Turn the stuffing out onto a plate to cool.

Make the Meatloaf:
crusts from the above bread
1 kilo (2 pounds) ground chicken or turkey
2 large eggs
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon sweet Hungarian paprika
1/3 cup buttermilk
2 to 3 tablespoon ketchup

Preheat the oven to 350°F.

Put the bread crusts into the bowl of a food processor, and process to coarse crumbs. Add half of the meat, the eggs, and the seasoning and process until just mixed. Turn this out into a large mixing bowl and mix the remaining meat and the buttermilk in by hand.

Lightly oil a 10" pie plate. Take about 60% of the meatloaf mixture and pat it into as flat a circle as you can manage in your hands, then place it in the pie plate and continue to flatten and spread it until it covers the entire plate with a cm or so protruding all around. Place the stuffing into the "crust" thus formed, and spread it out evenly. Flatten the remaining meatloaf into a neat disc to cover the filling. Put it in place, and pinch it sealed all around the meatloaf. Brush the finished meatloaf with the ketchup.

Bake the meatloaf for 1 hour at 350°F. Let it rest for about 10 minutes before you slice it and serve it. 

Last year at this time I made Mushroom Salad in Endive Leaves.

1 comment:

Marnie said...

That looks fantastic!