Moroccan Chicken Meatloaf

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Ingredients:

 

1

1

2

1

1

2

2

1

2

2

¼

¾

¼

¼

¼

cup

lb

cup

cup

tbsp

tsp

tbsp

tbsp

tsp

tsp

tbsp

Milk

slice of Bread

ground Chicken (will also work with turkey)

cloves Garlic (grated)

Egg (beaten)

Parsley (chopped)

grated cheese of choice

Tunisian Harissa prepared as a paste with water

Sultans' Delight

Bread crumbs

stock of Celery (chopped)

Onion Fig Jam*

Salt

Pepper

Ketchup

Directions:

 

Preheat oven to 400° F.

 

Place the slice of bread in a bowl and cover with milk. Let the bread soak up the milk for about 10 minutes.

 

 In a bowl, mix the ground chicken with the next 11 ingredients. Break up the milk soaked bread (do not squeeze the milk as some recipes call for) and add to the meat mixture. if there is milk left in the bowl, add it to the meat mixture also. Mix all of the ingredients with your hands for a few minutes. The mixture will be sticky & mushy.

 

Using your hands, shape the meat mixture into a loaf shape in a roasting pan. Bake at 400 for 15 minutes. After 5 minutes, lower the oven to 325° F and brush ketchup onto loaf. Bake for 40 minutes or until your meat thermometer has reached 165° F.

 

Remove from oven and let stand covered with foil for 10 minutes before slicing.

 

This recipe will make 10 slices of meatloaf. One serving (2 slices) is 151 calories.

 

Note: if you do not have onion fig jam or do not intend to make it, replace the onion fig jam with 1 TBSP cooked onions, 1 dry fig, diced into tiny pieces which you will rehydrate in hot water for 10 minutes and 1/2 tsp honey.

*Onion Fig Jam

 

Ingredients:

 

1                      cup                              Onion (sliced thinly)

5                                                          dry Figs (diced into tiny cubes)

1                      tbsp                             Balsamic Vinegar

1                      tsp                               Olive Oil

2                      tsp                               Honey

1                      tsp                               Fennel Seeds (crushed) optional

            ¼         cup                              Water

                                                             Salt and Pepper (to taste)

 

Directions:

 

Heat olive oil in pan over medium-low heat. Cook onions with salt on low heat until caramelised (they will turn golden). Add the remaining ingredients. Let mixture reduce until it has turned into a jam consistency. Remove from heat.