Chicken and Egg Meat Loaf
3 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 126126 cal |
| pro | 2 g2g pro |
| total fat | 11 g11g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 6 g6g carb |
| fibre | 2 g2g fibre |
| sodium | 70 mg70mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 88 iron |
| vit A | 1818 vit A |
| vit C | 3838 vit C |
| folate | 4141 folate |
Like all good cooks, Mary Seldon is very fussy about ingredients. She buys whole chicken breasts that her butcher grinds especially for this loaf. Her son, Bob, enjoys his slice with a dab of hot mustard.
Ingredients
- 10 chicken breasts, boneless, skinless , (about 2-1/2 lb/1.25 kg)10 chicken breasts, boneless, skinless, (about 2-1/2 lb/1.25 kg)
- 6 minced cloves of garlic 6 minced cloves of garlic
- 2 tbsp Worcestershire sauce 2 tbsp Worcestershire sauce
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 1/2 tsp each of salt and pepper 1/2 tsp each of salt and pepper
- 1 sweet red pepper , cored and thinly sliced1 sweet red pepper, cored and thinly sliced
- 1 sweet yellow pepper , cored and thinly sliced1 sweet yellow pepper, cored and thinly sliced
Preparation
Set roll in large bowl; cover with water and let soak for 10 minutes.
Meanwhile, in food processor, chop chicken into fine pieces.
Drain water from bowl (don't squeeze liquid out of roll). With fork, mash until smooth. Add uncooked eggs, salt and pepper; beat with fork until combined. Stir in onion, garlic and chicken; mix with hands until combined. Pack half into greased
8- x 4-inch (1.5 L) loaf pan. Arrange hard-cooked eggs, end to end, on top; cover with remaining meat mixture.
Place pan on baking sheet. Bake in 375°F (190°C) oven for 1 hour and 20 minutes or until golden and meat thermometer inserted in centre registers 170°F (75°C). (Make-ahead: Let cool in pan on rack. Remove from pan. Wrap with plastic wrap; refrigerate for up to 1 day.) Slice; arrange on serving platter.
Makes 10 servings. per serving: about 163 cal, 25 g pro, 4 g total fat (1 g sat. fat),
5 g carb, trace fibre, 160 mg chol, 293 mg sodium. % RDI: 2% calcium, 6% iron, 5% vit A, 2% vit C, 8% folate.
Meanwhile, in food processor, chop chicken into fine pieces.
Drain water from bowl (don't squeeze liquid out of roll). With fork, mash until smooth. Add uncooked eggs, salt and pepper; beat with fork until combined. Stir in onion, garlic and chicken; mix with hands until combined. Pack half into greased
8- x 4-inch (1.5 L) loaf pan. Arrange hard-cooked eggs, end to end, on top; cover with remaining meat mixture.
Place pan on baking sheet. Bake in 375°F (190°C) oven for 1 hour and 20 minutes or until golden and meat thermometer inserted in centre registers 170°F (75°C). (Make-ahead: Let cool in pan on rack. Remove from pan. Wrap with plastic wrap; refrigerate for up to 1 day.) Slice; arrange on serving platter.
Makes 10 servings. per serving: about 163 cal, 25 g pro, 4 g total fat (1 g sat. fat),
5 g carb, trace fibre, 160 mg chol, 293 mg sodium. % RDI: 2% calcium, 6% iron, 5% vit A, 2% vit C, 8% folate.
Source : Canadian Living Magazine: December 2000
- Keywords : Hanukkah; Main Course; Chicken; Kosher; Eggs; 200 calories;
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