Name: Chicken Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 to 300 grams ground chicken; 2 slices day old bread; 3 tablespoons milk; 1 small carrot (peeled and chopped); 2 small ((or 1 big) green bell pepper, cored, seeds removed and chopped); 1 small onion (peeled and finely chopped); 2 tablespoons sweet pickle relish (drained well); 4 eggs (beaten); salt; pepper

Meatloaf is usually baked in a loaf pan. That’s how the dish probably got its name. But I wanted something different so I baked my chicken meatloaf in empty tin cans.

Empty tin cans? Take a tall tin can of, say, evaporated milk or tomato sauce. Cut out the top and bottom and you have a tube, right? That’s what you can use. But. BUT. Don’t use an old tin can which may have the first signs of rust. The cans I used were opened just a few minutes before I stuffed the meatloaf mixture inside them. Just plan everything ahead of time so that when you cook a dish that requires you to use anything in a can, you can make your meatloaf at the same time. At any rate, meatloaf keeps well in the freezer.

So, did I really say chicken meatloaf? Chicken? Yes, chicken. You can buy ground chicken meat in the supermarket, didn’t you know? There’s ground chicken breast meat and ground chicken thigh meat. I prefer ground thighs because the fat keeps the chicken meatloaf moist.

Chicken Meatloaf

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: chicken meatloaves

Author: Connie Veneracion

Ingredients

200 to 300 grams ground chicken
2 slices day old bread
3 tablespoons milk
1 small carrot peeled and chopped
2 small (or 1 big) green bell pepper, cored, seeds removed and chopped
1 small onion peeled and finely chopped
2 tablespoons sweet pickle relish drained well
4 eggs beaten
salt
pepper

Instructions

Tear the bread into small pieces, place in a bowl and pour in the milk. Mix and soak for about 10 minutes. Squeeze out the excess milk.
Mix the bread with the rest of the ingredients. Season with about a teaspoonful and a half of salt and half a teaspoonful of pepper.
(You may optionally spray or brush the inside of the tin cans with a little oil. The oil will make it easier to remove the chicken meatloaf after it has cooled.)
Stand the prepared tin cans on a baking tray. Stuff them with the meatloaf mixture, pressing down with a spoon to make sure the mixture is compact. Cover the top of the cans with pieces of aluminum foil. Bake in a 180C oven for 30 minutes. Cool before removing from the cans.
To remove, run a long thin knife around the cans and lightly push one end of the meatloaf with the back of a spoon.
You can steam your meatloaf instead of baking them but you may need to cover BOTH ends of the cans with aluminum foil.

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