Ingredients
- Ground chicken – 1000g
- Bread (wet) – 200g
- Egg – 2
- Paprika (mild) – 1tbsp
- Salt – Pinch
- Pepper – Pinch
- Pork seasoning – 1/2 tbsp
- Breadcrumbs (optional)
Quick overview
- Make wet bread
- Mix all the ingredients (except the breadcrumbs)
- Oven at 180°C
- Dump it into a baking form or arrange on baking tray
- Cover with baking paper
- Bake for 20 minutes and check
- Remove cover
- Bake until desired crunchyness
Take the bread, and run it under some water until it becomes wet enough to mix.
Pre-heat the oven to 180°C, top-bottom.
Note: We use staling (!NON-MOLDY!) bread for all kinds of meatloaf to reduce waste.
Put the ground chicken, now wet bread in a bowl with two eggs. Put in the paprika, salt, pepper, and pork seasoning as well.
Mix them together.
Note: You can use a spoon for this, but it’s faster to use your hands.
Now you can either use a baking tin lined with brown baking paper, and lay the meatloaf out on it in lines, or you can also form little balls.
Tip: If you’re opting to form balls, mix it with breadcrumbs so it’s easier to handle. If you’re opting for this option, you can also deep-fry them.
Alternatively, you can use a baking form and pour it all in there.
Cover it with baking paper.
Bake for 20 minutes, then check. You can use the toothpick test for this.
Then remove the baking paper, turn your stove to top-only baking, and bake until the top starts to harden.
You can skip this step and continue baking with the covering paper if you want your meatloaf to stay soft.