(Chicken) Meatloaf

In a large bowl mix together 1.5lbs quality minced chicken (chicken breasts can also be used just diced small), 200g breadcrumbs (homemade if possible), 1 rib of finely diced celery, 1 diced red onion and 1 drained can of chick peas.

In a jug whisk together 4fl oz whole milk, 4fl oz tomato ketchup, half tbsp dried hot paprika, 1 egg, quarter tsp each of garlic powder and dried parsley, half tsp each dried dill; black and white pepper, pinch of salt and a dash of tabasco sauce.  Pour into the above chicken mix to combine well.

Brush the insides of a 2lb loaf tin with oil and press half the mixure into it levelling off. Cut 80g Italien Gorgonzola cheese into very small cubes and dot over the mixture. Top with the remaining half of the chicken mixture again levelling off. Brush over with 2 tbsp tomato ketchup or hot sauce.

Bake 160 fan oven, 350C for 55 minutes in the middle of the oven. Small cube 20g Italien Gorgonzola dop cheese and dot on the top of the loaf and return it to the oven for a further 5 minutes.

Allow the loaf to sit for 10 minutes before serving to firm up or the portions will collapse (Omit if you don’t mind this).

Serve with steamed veg. I like cauliflower, broccoli, peas and broad beans.

If time is precious the mixture can be scooped into an oiled muffin tin for mini cup loaves which will take 30 – 35 minutes baking at the same temperature above.   


The loaf will serve 6 generous portions so why not use some of it to make these baked bell peppers.

On a chopping board establish a ‘best sitting position’ for 3 bell peppers ( red, yellow and green). Slice the tops off each of the bell peppers and carefully remove the seeds and yellow membrane inside. Turn the peppers upside down and tap with the back of a spoon to loosen any stubborn seeds and finally rinse inside with water to remove the last of them. Using a pastry brush, brush the peppers all over with oil.

Mash the meatloaf up with a fork and fill the peppers topping with 1tsp of any grated cheese. Place onto a baking dish adding 1 large peeled flat oiled mushroom and place in a preheated 180 fan, 200 C oven for 12 minutes.

Serve on a bed of washed spinach drizzled with oil.

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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.