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Apricot chicken meatloaf recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Classic meatloaf with French onion soup mix and bacon, featuring a juicy chicken mince base and a delicious fruit & nut stuffing for a touch of nostalgia and healthy twist.
Ingredients:
  • 70g (1/3 cup) dried apricots, coarsely chopped
  • 90g (1/4 cup) apricot jam
  • 500g chicken mince
  • 70g (1 cup) fresh breadcrumbs
  • 40g packet French onion soup mix
  • 40.00 ml chopped fresh continental parsley leaves
  • 55g (1/3 cup) pistachio kernels, coarsely chopped
  • 10 rindless streaky bacon rashers
  • 1 bunch watercress, leaves picked
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 green shallots, thinly sliced
  • 36.40 gm extra virgin olive oil
Instructions:
  • 1. Preheat your oven to 180°C (160°C fan forced) while you line a baking tray with parchment paper. 2. Place the dried apricots in a heatproof bowl and cover them with boiling water. Allow them to soak for 10 minutes, then drain and coarsely chop them. 3. In a separate bowl, mix the jam and 2 tsp of water together.
  • Combine the egg, soaked apricots, chicken, breadcrumbs, soup mix, parsley, and two-thirds of the pistachios in a bowl. Mix well. Lay a large piece of plastic wrap on a flat surface. Arrange bacon diagonally in 2 rows on the plastic wrap, slightly overlapping each other. Spoon the chicken mixture along the center of the bacon. Roll up the mixture using the plastic wrap, starting from the long end closest to you, to enclose it. Remove the plastic wrap. Place the meatloaf on the prepared tray with the seam side down.
  • Bake the meatloaf for 10 minutes, then glaze with half of the jam mixture. Continue baking for another 20 minutes until golden and fully cooked. Glaze with the remaining jam mixture and sprinkle with the remaining pistachios. Toss watercress, cucumber, and shallot in a bowl with oil, and serve alongside the meatloaf.

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