This is an extremely moist and flavourful meatloaf that goes well with a green salad and mashed potatoes. I use Ching’s Secret brand of red chilli sauce that is delicious in this dish. I also soak the bread in skimmed milk that keeps the loaf moist. I also use a mix of red chilli sauce and tomato purée for the topping. The addition of olives, jalapeño peppers and dried oregano gives the meatloaf a robust taste.
Chicken mince 500 g
Bread, roughly chopped 4 cups
Skimmed milk 1 cup
Jalapeño pepper 2, chopped
Oregano 2 tbsps, dried
Red chilli sauce 1 cup, divided into two
Tomato purée 5 tbsps
Salt to taste
Onion 1 large, chopped
Vegetable oil 2 tbsps
Olive oil to grease the loaf pan
Add the vegetable oil to a wok and sauté the onions till they turn golden brown.
Add the chicken mince and cook for 15 minutes till all the water evaporates.
Soak the bread in milk and add to a bowl. I use rye bread or sourdough bread, but any artisanal bread works.
Add the olives, jalapeño peppers, 4 tablespoons of red chilli sauce, oregano and salt to the bread.
Toss well and add the mixture to the cooked mince.
Add salt and mix well.
Transfer to a greased loaf pan and pack it down tight.
Mix the rest of the red chilli sauce and tomato purée and pour on top of the meatloaf.
Bake in 190 degree C oven for 50 minutes.
Cover with aluminium foil and leg it rest for 10 minutes.
Serve hot with a green salad and mashed potatoes.