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.
Chicken Meatloaf printed from https://casaveneracion.com/chicken-meatloaf/ for personal use only. Not for republication nor distribution.