Chicken Meatloaf

Say you have a pack of chicken breast. With two pieces of chicken in it. And a family to feed.

Say you ate sauteed chicken breast in a pan ad nauseam and that the frozen, crunchy grass beyond your patio doors was a pretty good indication that outdoor grilling is out of the question.

Say you needed a solution, and fast because the arrival of the hungry was upon you.

Grab your food processor. Grab your chicken. Let’s make meatloaf.

Chicken Meatloaf


600 gr chicken breast – largely cubed, or a pack of ground chicken if you have access to such convenience.
1 Lg onion, quartered
1/4 dry leftover baguette or 3 slices of leftover bread.
2 eggs
1 tsp minced garlic
1 Tbsp dry parsley
1 Tbsp Garam Masala (or any other spice mix that you have on hand. Cumin, paprika, coriander and oregano are a fine mix. Try lemon zest. Experiment with your favorite flavors).
salt and pepper
1 Tbsp olive oil


1/4 cup ketchup
1 Tbsp soy sauce
1 Tbsp brown sugar


 1. In a food processor combine chicken cubes with the rest of the ingredients. Process until smooth while tilting the processor slightly to help it along if necessary.

2. It is better to transfer mix to the fridge for several hours and let it set, but if crunch time is upon you, feel free to skip this step. I won’t tell a soul.

3. Mix the glaze ingredients together until smooth.

4. On an oiled baking sheet, shape chicken mixture into a tight, smooth, elongated loaf. Brush on all sides with glaze.

5. Bake in a 350F oven (180C) for 1 hour, let cool slightly and slice.

Serve to hungry children and tired husbands. Enjoy compliments.

Meatloaf leftovers are phenomenal cold in a sandwich.