Chicken Meatloaf

Meatloaf usually prepared with beef or a combination of beef and pork. I use chicken this time without the middle stuffing of hard boiled egg, sausage and carrots. Adding oats to the minced meat helps make it moist and you will not notice that there's oats added on it.







Chicken Meatloaf

1 kg breast, grounded
¾ cup quick oats
1 medium onion, chopped
1/2 red bell pepper, diced
1 egg yolk
2 tsp Worcestershire sauce
¼ cup tomato ketchup
fresh milk
3 Tbsp tomato sauce
salt and pepper
1 small onion, cut into rings for topping


1. In a medium bowl with the oats, add in milk just enough to wet it.

2. In another large bowl, put the minced chicken, add in chopped onion, diced pepper, the soak oats, egg yolk, salt and pepper, Worcestershire sauce, ketchup. Mix all until combined.

3. Butter a rectangular pyrex dish. Put the mixed chicken in the middle and form a wide meatloaf. Pour enough tomato sauce on the top and sides (this will make the meatloaf moist). Put the ring onion on top as topping.\

4. Bake in the preheated oven at 180° C for 30-35 minutes.