Chicken and Parmesan loaf

I have always been a bit of a fan of a meat loaf. You will recall I posted a meat loaf (well actually a meat roll) a while ago. That recipe was a particular hit with me and some of my blog friends, so much so (due to its popularity) it has been repeated many times in one particular household.
I am not really sure why I like meat loaf so much. It might hark back to my childhood when I had a slice in my school sandwich - always with a generous smear of my Mothers tomato relish. Or it could be that you can eat it hot or cold (versatile), or that it is quick and easy to make (handy) or that the main ingredient is not expensive, or that my favourite loaf/roll recipes are ideal to feed a crowd! Or....it is an easy way to make a 1kg of mince look impressive. Actually thinking about it - it is probably a combination of all the above!
I made this Ruth Pretty Chicken and Parmesan Loaf just before Christmas. I find her recipes reliably good. And this loaf appealed to me because it was so simple to make and it didn't include pork mince - a meat I am not overly fond of.
I had some frozen chicken thigh meat I wanted to use up. And I also had all the ingredients (apart from the green pepper) either in my pantry or in my garden.  I find it so satisfying to be able to pick herbs fresh from my garden, it is not often all four of these lovely herbs are included in one dish.

I used bought passata but I think I'll use homemade tomato sauce next time. With any luck my little Isle of Capri tomatoes will do what they are supposed to do and turn red real soon! I have my hubby's old family favourite tomato sauce recipe waiting, waiting....
To save time, I cheated a bit by blitzing the onions, garlic and green pepper in my kitchen whizz. Bad mistake -  as I accidently tossed in the whole (deseeded) green pepper, when the recipe said a quarter of a cup. I think this mistake helped make the resulting loaf a bit too soggy - the good news was it firmed up nicely when cold and hubby thought it helped make the loaf less dry - which as we know, can happen with meat loaves.
I also 'minced' my chicken pieces in my kitchen whizz -  another mistake as the consistency was a bit random. (Next time I will buy the chicken mince). Thinking it wouldn't matter, I pushed on.
Subsequently my chicken loaf did not turn out quite like the picture in the article.While still warm, the slices were not as firm as I would have liked and due to the more lumpy chicken texture, the slices were not as smooth. Oh well...lesson learnt - follow the recipe!
I would highly recommend this recipe. Over a few days we had it cold with a salad and hot with gravy. It was  really tasty and will be a firm favourite in my future  recipe reportoire.
Since making the loaf I have also bought a tray to make mini loaves. That way I can use this recipe to make smaller loaves and freeze some for future use, genius!

Chicken Parmesan Loaf

Ruth Pretty – SST 17^th August 2013
It makes a nice big loaf, good to freeze too.

Ingredients

1.5kg chicken mince

135g (1 ½ c) fresh breadcrumbs

250ml (1 c) homemade tomato sauce or bought Passata

1 Tbsp grainy mustard

2 eggs lightly whisked

18g (1/4 c) finely grated Parmesan cheese

2Tbsp chopped parsley leaves

2Tbsp capers, rinsed and chopped

1tsp flaky salt

½ tsp freshly ground black pepper

15ml (2 Tbsp) olive oil

180g (1 medium onion), chopped

3 cloves garlic, crushed

¼ c diced green pepper

¼ c chopped sage leaves

2Tbsp chopped marjoram leaves

½ tsp chopped thyme leaves

Method

Grease well one 26cm x 10cm loaf tin with baking spray, butter or oil.

Preheat oven to 180°C

Place chicken, breadcrumbs, tomato sauce, mustard, eggs, cheese, parsley, capers, salt and pepper into a large bowl.

Place oil in large heavy fry pan set over a medium heat. Add onion, garlic and green pepper and cook for 5 minutes or until onion is lightly golden. Add sage, marjoram and thyme and cook, while stirring, for a minute or until the mixture is combined. Cool and then add to ingredients in bowl.

Thoroughly mix ingredients together. This is best done by hand.

Pack mixture firmly into a prepared loaf tin, mounding slightly in the middle.

Place in oven and bake for 1 to 1 ¼ hours or until the meatloaf has pulled away from the sides of the tin, is brown and firm to the touch.

Remove from oven, place tin on a cake rack and cool for 15 minutes.

Unmould and portion to serve.

Alternatively, refrigerate, unmould and portion to serve cold with pickled onions, gherkins and mustard.   

Lovely with a German Riesling