Tuesday, 21 February 2012


You can find this fabulous recipe in Nigella Lawson's book "Kitchen", very charmingly called "Ed's mother's meatloaf". Although I have a adapted (tweaked??) her recipe to suit my Indian palate, the general essence of the loaf remains intact (I think).

Its a very cosy, ufancy dish, which doesn't make any demands on the cook, nor does it make the eater (read diet conscious) feel guilty.  As Nigella puts it "its a very soothing dish for the cook as well as the eaters."

I always make this loaf in a roasting tin, but you can also make it in loaf pans. Also, always remember that a high-sided roasting tin or pan makes for more juices than a shallow one. Although, I m happy to pour the meat juices "as is" while serving, you can make your own onion gravy by adding the juices to it and then pour it over your loaf. Either ways, its pure nirvana.

adapted from Nigella Lawson
900 grams minced chicken
100 grams breadcrumbs
4 eggs
500 grams onions
1 teaspoon ginger-garlic paste
 5 tablespoons butter
1 teaspoon Worcestershire sauce
250 grams chicken rashers or thinly sliced bacon
1 1/2 teaspoons chilli flakes
Salt to taste

Preheat the oven to 200 degree Celsius. Lightly grease a large roasting tin or a 23 cms loaf pan.

Bring a pan of water to boil and then boil 3 of the eggs for 7 minutes.  Refresh them in cold water.

Peel and chop the onions, and heat the butter in a thick bottomed frying pan. Cook the onions gently, sprinkled with the salt, for about 4-5 minutes then add the ginger-garlic paste and further cook the mixture for about 15-20 minutes or until the onions are golden.  Remove to a bowl to cool.

Put the worcestershire sauce and minced chicken  into a bowl, and when the onion mixture is not hot to the touch, add it to the bowl and work everything together with your hands.

Add the remaining raw egg and mix again before finally adding the breadcrumbs and the chilli flakes.

Divide the mixture into two and in the tin make the bottom half of the  meatloaf by patting half the mixture into a flattish ovoid shape approximately 23 cms long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid bloomer loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.

Cover the meatloaf with rashers, tucking the ends underneath the meatloaf as best as you can.

Bake for 1 hour, till the juices run clear, and once it's out of the oven, let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve.

M submitting this post to Comfort Food event organised by Resh of Daily Cuppa. Do visit her blog for a bouquet of comfort foods.


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