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CHICKEN AND PARMESAN MEATLOAF


This recipe looks so impressive but is oh-so-easy to make. I have adapted this recipe from Take 5 and Cook: The Dinner Book by Margot de Cotesworth. Add a handful of chopped parsley or other soft herbs if desired. Serve hot or cold.

Ingredients:

1kg (2lb) chicken mince rashers of streaky bacon (approx. 10 slices)

2 cups fresh breadcrumbs 1 cup cream 1⁄2 cup grated parmesan cheese 1⁄4 tsp salt

Method:

  • Preheat oven to 180°C (350°F) and grease a loaf tin.

  • Line the tin with the streaky bacon.

  • Place the remaining ingredients in a bowl, mix to combine, then press into the tin.

  • Fold any overhanging bacon over the top of the mixture.

  • Bake for 1 hour or until the bacon is golden and crispy.

Serves: 6 Prep Time: 10 minutes

Cooking Time: 1 hour




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