Chicken meat loaf


KASHMIRI BARKAKATI NATH whips up a wholesome dish

I am always looking for recipes, which needs me to spend less time in the kitchen and gives great tasting results. I wholeheartedly subscribe to Julia Child’s saying ”you don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients”,  Chicken meatloaf is a wholesome, hearty dish, easy to do and pop into the oven and curl up with a book until its ready.

You can serve with a great salad.
Chicken meatloaf with mushroom:
500gm of ground chicken (I use pinecone chicken mince)
2 medium size onion, chopped fine
200gm button mushroom chopped
2 eggs beaten
1cup fresh bread crumbs
1 teaspoon of Worcestershire sauce
1 teaspoon  dried parsley (optional)
1 teaspoon  dried rosemary (optional)
 2 tbsp tomato puree
1/2 tsp crushed pepper
1 tbsp olive oil ( regular cooking oil can be used)
4 cloves of garlic chopped fine
In a large bowl mix together all the ingredients  except the mushroom and onion and mix well.  Put a pan on fire, gently fry the onion with a tablespoon of oil, until just pink and translucent, add the mushroom and fry for a few minutes, until the moisture has evaporated. Add this onion and mushroom mixture to the ground chicken and spice mix. Give it a good stir.
Take a loaf tin. Grease it well with butter, put the chicken mix into the tin and pat it with a spatula.
You can also bake in an oven proof dish.
Bake in a pre-heated oven at 180 degree for about 45 mins or until the loaf has browned and no longer pink.
Cool for 10 mins and turn on a plate and serve with a salad.
How easy is this and not many dishes to wash up either!




An avid and passionate baker, the face behind XOXO cupcakes etc, book junkie, traveler, mother, wife, Kashmiri Barkakati Nath runs a catering business. Food inspires her and invokes her to be creative. In her other avatar, she works with textile and indulges in promoting the beautiful indigenous silks of the Northeast India.