Wednesday, 12 December 2012
Chicken Meat Loaf Roll
800 grams ground chicken
2 medium egg, beaten
3 chicken sausages, cut into tiny cubes
1 medium red bell pepper, minced
1 large carrot, minced
1 big onion, minced
4 cloves of garlic, minced
2 tbsp pickle relish
1/2 cup of cheese, shredded
1/2 cup raisins
1/2 cup bread crumbs
2 tbsp tomato paste
Salt, Maggi taste maker & Black pepper to taste
Slices (wedges) of hard boiled egg (about 3 eggs)
6 pcs. of hot dog
Aluminum foil, 10-inches-by-12-inches sizes
(For those that like it spicy, you could crumble Goan Sausage or chopped Jalapeños)
In a bowl, combine all the food ingredients and mix until well blended
(except for the boiled eggs & hotdog/sausages).
Divide the mixture into portions, depending on how many you want to make.
Spread and flatten the mixture onto the center of each aluminum foil.
Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 rolls).
Heat oven in 180 C. Arrange the rolled meat loaf in a baking pan and place in the center of the oven for 60 minutes.
You can check if the Chicken Meat Loaf is fully cooked by poking a toothpick in the center of the roll.
If the toothpick comes out clean and dry then its ready.
Let cool and slice it into rings and serve.
You can also slightly pan fry before serving if desired like I have done.
Freeze unused rolls