Hairy Bikers Chicken Meatloaf

This Hairy Bikers chicken meatloaf is nothing like the dry, plain loaf you might be picturing. It has a hidden line of melting Gruyère through the middle, a full wrap of streaky bacon on top, and a sticky maple glaze, and it comes from Chicken and Egg at around 600 kcal for 4.

The big difference is that it is free-form, so you shape it by hand on a tray instead of pressing it into a tin. That gives the bacon room to crisp all over and the glaze somewhere to catch, rather than steaming in a loaf pan.

The one thing to get right is sealing the cheese inside. You leave a clear border of mince around the Gruyère and pack the top layer down well, so the cheese melts into a pocket instead of leaking out onto the tray.

Hairy Bikers Chicken Meatloaf Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:IntermediatePrep time: 25 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:600 kcal Best Season:Summer

Description

Seasoned chicken mince is mixed with bacon, cream, herbs, and breadcrumbs, then shaped around a hidden strip of Gruyère on a baking tray. A woven bacon topping and a sticky ketchup-and-maple glaze go on before it bakes for an hour, brushed with more glaze halfway, until it slices into thick, cheesy pieces.

Ingredients

For the Meatloaf

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 750g chicken mince
• 50g streaky bacon, finely chopped
• 1 tsp ground oregano
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 50ml double cream
• 100g breadcrumbs
• 2 egg whites
• 100g Gruyère cheese, grated
• 5 rashers of rindless streaky bacon
• Sea salt and freshly ground black pepper

For the Glaze

• 100ml tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp cider vinegar

Instructions

1. Soften the onion: Heat the oven to 180°C/Fan 160°C/Gas 4, then heat the oil and fry the onion until soft and lightly coloured. Stir in the garlic for a minute more, then take it off the heat and leave it to cool.
2. Mix the meatloaf: Season the mince, then add the chopped bacon, oregano, lemon zest, mustard, Worcestershire sauce, cream, and breadcrumbs, followed by the cooled onion and garlic. Stir in the egg whites, then fry a small piece to taste and adjust the seasoning until you are happy.
3. Make the glaze: Put all the glaze ingredients in a saucepan, season, and warm through gently before setting aside.
4. Stuff with cheese: Mould half the mixture into a loaf shape on a baking tray, using a loaf pan for size. Lay the Gruyère down the centre with a clear border, then top with the rest of the mince and build up the sides so the cheese is sealed in. Brush with some glaze.
5. Wrap in bacon: Cut the rashers in half and stretch them with a knife, then lay them side by side over the loaf so it is fully covered except the ends. Brush with a little more glaze.
6. Bake: Bake for 30 minutes, then brush with the remaining glaze and bake for another 30 minutes until cooked through with browned bacon. Serve in thick slices.

FAQs

How long do you cook a chicken meatloaf?

This one bakes for a total of 1 hour at 180°C, split into two halves. You bake it for 30 minutes, brush on the last of the glaze, then give it a final 30 minutes.

That second coat halfway through is what builds the sticky, glossy top, so it is worth not skipping.

What temperature should chicken meatloaf be cooked at?

Si and Dave bake this at 180°C, or 160°C in a fan oven, which is Gas 4. That steady middle heat cooks the mince through without drying it before the bacon has browned.

If your oven runs hot, check it at the 50 minute mark so the bacon does not catch.

How do I know when it is done?

The surest sign is a browned bacon top after the full hour, but chicken mince should always be cooked right through. Push a skewer into the centre and hold it for a few seconds, and it should come out hot with clear juices.

If there is any pink or the skewer feels cool, give it another 10 minutes and check again.

Can you make meatloaf with ground chicken?

Yes, and that is exactly what this is, since chicken mince and ground chicken are the same thing. A mix of thigh and breast mince works best because the thigh keeps it moist while the breast keeps it light.

The cream, Gruyère, and glaze all add moisture too, so it stays juicy rather than drying out like a plain chicken parmo or breaded bake can.

What do you serve with chicken meatloaf?

Si and Dave say mash and greens, and that is the comfort-food match here. Buttery mashed potato soaks up the glaze and juices, while something green like peas or cabbage cuts through the richness.

For more mince comfort another night their Swedish meatballs hit the spot, or try Balmoral chicken for a stuffed dinner with mash, and a Sunday roast chicken covers the same mash-and-greens craving.