Moroccan Chicken Meatloaf
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
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.