The flavours in this meatloaf are really very complex. It's gloriously laquered at the end of the cooking time. This is lovely hot, but shines room temperature, and even cold. Great on sandwiches or served as part of a picnic with pickles and salads.
The flavours in this meatloaf are really very complex. It's gloriously laquered at the end of the cooking time. This is lovely hot, but shines room temperature, and even cold. Great on sandwiches or served as part of a picnic with pickles and salads.
Chicken Meatloaf is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Preheat oven to 200°C (180°C fan-forced).
Grease a 12cm x 22cm loaf tin and line crossways with sliced pancetta.
Grind fennel seeds and chilli flakes to a fine powder in a pestle and mortar or spice grinder.
Place all the meatloaf ingredients in a bowl, mixing until well combined. Season well with salt and pepper.
Spoon the meatloaf mixture into the loaf tin, folding over the ends of the pancetta. Bake, uncovered in preheated oven for 30 minutes.
Meanwhile, combine glaze ingredients together in a small bowl, set aside. Remove meatloaf from oven and invert onto a baking dish (you may want to run a blunt knife around the edge of the loaf to release it, but I didn't find this necessary).
Brush meatloaf with mustard mixture and return to oven for 30 to 35 minutes, basting every 5 minutes with more mustard glaze.
During the second glazing add the water to the pan. Let sit for 10 minutes before carving if serving hot, and drizzle some of the cooking juices over.
Otherwise leave to cool and serve on sandwiches or with piccalilli and green salad.
Preheat oven to 200°C (180°C fan-forced).
Grease a 12cm x 22cm loaf tin and line crossways with sliced pancetta.
Grind fennel seeds and chilli flakes to a fine powder in a pestle and mortar or spice grinder.
Place all the meatloaf ingredients in a bowl, mixing until well combined. Season well with salt and pepper.
Spoon the meatloaf mixture into the loaf tin, folding over the ends of the pancetta. Bake, uncovered in preheated oven for 30 minutes.
Meanwhile, combine glaze ingredients together in a small bowl, set aside. Remove meatloaf from oven and invert onto a baking dish (you may want to run a blunt knife around the edge of the loaf to release it, but I didn't find this necessary).
Brush meatloaf with mustard mixture and return to oven for 30 to 35 minutes, basting every 5 minutes with more mustard glaze.
During the second glazing add the water to the pan. Let sit for 10 minutes before carving if serving hot, and drizzle some of the cooking juices over.
Otherwise leave to cool and serve on sandwiches or with piccalilli and green salad.
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