I have made this chicken meatloaf several times, especially when I need something that can be easily sliced and doesn't require complicated sides. I don't use special ingredients, just what I have on hand: chicken breast and liver, greens, eggs. It's not a fancy recipe, just a bit of time and attention to mixing so it doesn't turn out too dry or too coarse.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: 1 hour and a half (oven, low heat)
Servings: 8-10 slices, depending on the pan
Difficulty: easy-medium
Recipe type: chicken meatloaf for holiday meals or as a cold main dish
Ingredients
500 g chicken breast
500 g chicken liver
1 bunch of wild garlic
1 bunch of green onions
1 bunch of dill
2 eggs
3 tablespoons oil
Salt and pepper, to taste
Preparation method
1. Pass the chicken breast through a meat grinder. I prefer it minced for texture, not cut into cubes.
2. Clean and finely chop the green onions. Half of it will be used for sautéing, the other half remains for the final mixture.
3. In a heated pan with 3 tablespoons of oil, add the chopped onion (only the first half). Sauté over medium heat until softened, it shouldn't be browned.
4. Add the chicken liver over the sautéed onion. Continue to cook them together for a few minutes, until the liver is cooked on all sides. Season with salt and pepper to taste during this time.
5. The liver should not be overcooked, just enough to change color on all sides. In the end, take it off the heat and shred it with a fork directly in the pan, leaving small pieces, not a paste.
6. Mix the liver and sautéed onion with the minced chicken breast.
7. The remaining green onion is added raw over the meat and liver mixture.
8. Finely chop the wild garlic and dill and add them to the same bowl.
9. Crack the two eggs over the mixture and mix everything with a large spoon or by hand (if you prefer). The mixture should be homogeneous, but don't crush the liver too much.
10. Taste and adjust salt and pepper if needed.
11. Transfer the mixture to a greased or lined baking pan (as preferred). Level it well with a spatula.
12. Place the pan in the preheated oven on low heat. Bake for about an hour and a half. Check towards the end with a toothpick: if it comes out clean, it's done.
13. Let the meatloaf cool completely before removing it from the pan and slicing.
Why I make this recipe often
The chicken meatloaf turns out quite light, without much fat. It slices well and keeps in the fridge for a few days, so I can quickly grab a snack or pack it. It's flexible with the greens, and the taste is not heavy.
Tips and variations
Tips
- Do not grind the liver in the machine, but shred it with a fork. Small pieces give better texture than a fine paste.
- Mix the ingredients by hand, but without insisting too much, so that the mixture doesn't become too compact.
- Let the meatloaf cool completely before slicing, otherwise it will crumble.
- Do not omit the eggs, they bind the mixture. If you have small eggs, you can use three.
Substitutions
- Wild garlic can be replaced with parsley or additional green onions if you don't have it on hand.
- Dill can be omitted, although it gives a fresh taste.
- In the absence of chicken breast, you can use ground turkey, but the texture will change slightly.
Variations
- If you want a more aromatic version, add chopped green garlic along with the onion.
- For a more festive appearance, you can place whole boiled eggs in the middle of the meatloaf, but the original recipe does not include this.
- It can also be baked in smaller forms for individual servings.
Serving ideas
- Cold, as an appetizer, sliced thinly.
- With fresh bread, alongside pickles or radishes.
- As a main dish for lunch, with a simple salad.
Frequently asked questions
1. Can I use only chicken breast or only chicken liver?
I do not recommend it. The mixture of breast and liver gives the right consistency and taste. Only with breast, the meatloaf will be bland. Only with liver, it will be too strong in taste and too soft.
2. If I don't have a meat grinder, how can I chop the breast?
It can be minced with a knife or with a hand blender, into small pieces, but the texture will not be identical. However, it is acceptable if needed.
3. Can I use pork or beef liver?
Not for this recipe. Chicken liver is finer, and I have not tried the combination with another type of liver at this ratio.
4. What do I do if I don't have wild garlic in spring?
Wild garlic can be replaced with green onions or parsley, but the specific aroma will be missing. Dill also adds freshness.
5. Can I freeze the meatloaf?
Yes, but after thawing, the texture will be slightly changed. It keeps best in the fridge for 2-3 days.
Nutritional values
Approximately, one serving (one slice of 100 g) contains:
- 160-180 kcal
- protein: 18-20 g
- fat: 8-10 g
- carbohydrates: 2-3 g
The values depend on the size of the eggs and how fatty the chicken liver is. This meatloaf is moderate in caloric intake and quite rich in protein.
Storage and reheating
The chicken meatloaf is stored in the fridge, wrapped in foil or in a container, for up to 3 days. It can be eaten cold; I usually do not reheat it, as it tends to dry out or lose texture. If you still want to heat it, put it in the microwave for a few seconds or in a pan on low heat, covered. The texture will be slightly firmer after cooling. I do not recommend keeping it at room temperature for more than a few hours.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: 1 hour and a half (oven, low heat)
Servings: 8-10 slices, depending on the pan
Difficulty: easy-medium
Recipe type: chicken meatloaf for holiday meals or as a cold main dish
Ingredients
500 g chicken breast
500 g chicken liver
1 bunch of wild garlic
1 bunch of green onions
1 bunch of dill
2 eggs
3 tablespoons oil
Salt and pepper, to taste
Preparation method
1. Pass the chicken breast through a meat grinder. I prefer it minced for texture, not cut into cubes.
2. Clean and finely chop the green onions. Half of it will be used for sautéing, the other half remains for the final mixture.
3. In a heated pan with 3 tablespoons of oil, add the chopped onion (only the first half). Sauté over medium heat until softened, it shouldn't be browned.
4. Add the chicken liver over the sautéed onion. Continue to cook them together for a few minutes, until the liver is cooked on all sides. Season with salt and pepper to taste during this time.
5. The liver should not be overcooked, just enough to change color on all sides. In the end, take it off the heat and shred it with a fork directly in the pan, leaving small pieces, not a paste.
6. Mix the liver and sautéed onion with the minced chicken breast.
7. The remaining green onion is added raw over the meat and liver mixture.
8. Finely chop the wild garlic and dill and add them to the same bowl.
9. Crack the two eggs over the mixture and mix everything with a large spoon or by hand (if you prefer). The mixture should be homogeneous, but don't crush the liver too much.
10. Taste and adjust salt and pepper if needed.
11. Transfer the mixture to a greased or lined baking pan (as preferred). Level it well with a spatula.
12. Place the pan in the preheated oven on low heat. Bake for about an hour and a half. Check towards the end with a toothpick: if it comes out clean, it's done.
13. Let the meatloaf cool completely before removing it from the pan and slicing.
Why I make this recipe often
The chicken meatloaf turns out quite light, without much fat. It slices well and keeps in the fridge for a few days, so I can quickly grab a snack or pack it. It's flexible with the greens, and the taste is not heavy.
Tips and variations
Tips
- Do not grind the liver in the machine, but shred it with a fork. Small pieces give better texture than a fine paste.
- Mix the ingredients by hand, but without insisting too much, so that the mixture doesn't become too compact.
- Let the meatloaf cool completely before slicing, otherwise it will crumble.
- Do not omit the eggs, they bind the mixture. If you have small eggs, you can use three.
Substitutions
- Wild garlic can be replaced with parsley or additional green onions if you don't have it on hand.
- Dill can be omitted, although it gives a fresh taste.
- In the absence of chicken breast, you can use ground turkey, but the texture will change slightly.
Variations
- If you want a more aromatic version, add chopped green garlic along with the onion.
- For a more festive appearance, you can place whole boiled eggs in the middle of the meatloaf, but the original recipe does not include this.
- It can also be baked in smaller forms for individual servings.
Serving ideas
- Cold, as an appetizer, sliced thinly.
- With fresh bread, alongside pickles or radishes.
- As a main dish for lunch, with a simple salad.
Frequently asked questions
1. Can I use only chicken breast or only chicken liver?
I do not recommend it. The mixture of breast and liver gives the right consistency and taste. Only with breast, the meatloaf will be bland. Only with liver, it will be too strong in taste and too soft.
2. If I don't have a meat grinder, how can I chop the breast?
It can be minced with a knife or with a hand blender, into small pieces, but the texture will not be identical. However, it is acceptable if needed.
3. Can I use pork or beef liver?
Not for this recipe. Chicken liver is finer, and I have not tried the combination with another type of liver at this ratio.
4. What do I do if I don't have wild garlic in spring?
Wild garlic can be replaced with green onions or parsley, but the specific aroma will be missing. Dill also adds freshness.
5. Can I freeze the meatloaf?
Yes, but after thawing, the texture will be slightly changed. It keeps best in the fridge for 2-3 days.
Nutritional values
Approximately, one serving (one slice of 100 g) contains:
- 160-180 kcal
- protein: 18-20 g
- fat: 8-10 g
- carbohydrates: 2-3 g
The values depend on the size of the eggs and how fatty the chicken liver is. This meatloaf is moderate in caloric intake and quite rich in protein.
Storage and reheating
The chicken meatloaf is stored in the fridge, wrapped in foil or in a container, for up to 3 days. It can be eaten cold; I usually do not reheat it, as it tends to dry out or lose texture. If you still want to heat it, put it in the microwave for a few seconds or in a pan on low heat, covered. The texture will be slightly firmer after cooling. I do not recommend keeping it at room temperature for more than a few hours.