Meatloaf is a quick and easy option for dinner – and normally it is also a crowd pleaser! The other night I thought ‘outside the meatloaf tin’ and created something a little different when it came to our simple meatloaf.
Normally, you would choose a beef mince and use breadcrumbs to keep the mince moist whilst cooking. But this time I thought that I would try chicken mince and I would add some couscous, soaked in chicken stock to keep it moist whilst cooking.
Now I was feel to add a few other flavours to the mince before wrapping it in streaky bacon (because everything tastes better with bacon) and putting it into the oven to roast.
Ive been asked if I have any help putting this blog together and the answer is – not really… This here is my little helper. He has just mastered the art of ‘mixing’ but is unable to type or comment on social media. But I love having my little helper in the kitchen (well, most of the time).
CHICKEN AND COUSCOUS MEATLOAF
500 grams chicken mince
1 cup of couscous
1 cup of chicken stock
1 brown onion
2 cloves of garlic
1 cup of button mushrooms
1/2 cup of baby gerkins
1 tablespoon of mustard
1 packet of streaky bacon
olive oil
salt and pepper
Bring your chicken stock to the boil. Add your couscous, remove from the heat, cover with a lid and allow to stand for 5 minutes.
Saute off your onion, garlic and mushrooms. Allow to cool slightly before adding into the couscous with the chopped gerkins and mustard. Mix well.
Add the mince to the couscous and give a finally seasoning before mixing well. Line a baking dish with the streaky bacon and then fill with the meatloaf mixture.
Bake in a 180 degree oven for 40 minutes before turning the meatloaf out onto a tray and allowing to cook for another 15 minutes or until the bacon is crispy.
