Chicken and ham meatloaf

Ingredients

• 600 g chicken breast
• 1 tablespoon oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 teaspoons paprika
• 1000 ml water
• 1/2 teaspoon salt
• 100 g ham
• 500 g chicken breast
• 1 medium onion (150 g)
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 250 g chicken liver
• 100 g cheese
• 3 eggs
• 15 g parsley
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 tablespoons breadcrumbs
• 2 tablespoons breadcrumbs (extra)
• 14 slices cooked ham
• 1 teaspoon paprika
• 1500 ml water
• 1 tablespoon olive oil
• 1 egg
• 1 tablespoon milk

Preparation

1. Line a loaf pan with parchment paper, letting it hang over the edges, then brush the paper with 1 tablespoon oil. Cut 600 g chicken breast lengthwise into the largest strips you can, pound them lightly and season with 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon paprika. Refrigerate while you prepare the filling. 2. Boil the chicken liver in 1000 ml water with 1/2 teaspoon salt for 10 minutes, until it’s no longer pink in the middle. Drain well, let it cool for 15 minutes, then chop it. 3. Cut 100 g ham into very small cubes and 500 g chicken breast into small cubes. Finely chop the onion and cook it in 1 tablespoon oil for 5 minutes, until softened. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook for 8-10 minutes, until it begins to brown lightly and the liquid reduces. 4. Take the pan off the heat and let the mixture cool for 10 minutes. Pulse it briefly in a food processor, just until chopped but with some pieces still remaining. 5. Put the chicken and onion mixture, liver, diced ham, grated cheese, 3 eggs, chopped parsley and crushed garlic in a bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, then mix until combined. Stir in 3 tablespoons breadcrumbs. If the filling is too soft, gradually add another 1-2 tablespoons, until it’s firm. 6. Set aside 2 tablespoons of the filling and mix with 1 teaspoon paprika. Divide the rest of the filling among the 14 slices of cooked ham, shaping a small log with each portion and rolling the slices around it. Fill the 2 remaining slices with the paprika filling. 7. Lay the large chicken strips in the pan, covering the bottom and sides and using about two-thirds of them. Spread a thin layer of filling over the top. Put 6 ham rolls on the bottom, the 2 paprika ones in the middle and the other 6 on top. Cover with the remaining filling and level it, then lay the remaining chicken strips over the top. Two little flower shapes will show along the length of the pan. 8. Fold the parchment paper over the meatloaf. Set the pan inside a larger pan and pour 1500 ml water into the larger pan, until it comes halfway up the sides of the loaf pan. Bake at 180°C for 60-70 minutes, until the mixture is set. 9. Take the pan out of the water and leave it for 10 minutes, then lift the meatloaf out of the pan and remove the paper. Put it in another pan lined with parchment paper and drizzled with 1 tablespoon olive oil. Beat 1 egg with 1 tablespoon milk, brush the meatloaf with it and brown at 220°C for 8-10 minutes, until golden. Let it cool for 45 minutes before slicing.