Chicken Meatloaf

Chicken Meatloaf

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

Olives 10

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.

Fail-safe Focaccia Bread

Fail-safe Focaccia Bread

This is a recipe I have honed to perfection over the years. If you follow the steps, I can guarantee perfect focaccia bread every time. This is a simple recipe using just rosemary, olives and sundried tomatoes. It goes well with soups, stews and pasta. The spaced out puffy texture makes it good to scoop up liquids on the plate.


Warm water 1 1/2 cups

Olive oil 1 tbsp

Bread flour 3 cups

Instant yeast 3 tsps

Salt 1 tsp

Sugar 1 tbsp

Dried rosemary 1 tbsp

Dried oregano 1 tbsp

Olives 10, sliced

Sun dried tomatoes 5, sliced thin

Himalayan salt 1 tbsp

Fresh rosemary sprigs

Virgin olive oil 1/3 cup


Add the first eight ingredients to the bread machine and use the dough cycle.

Punch down the dough and spread on a rectangular baking tray greased with olive oil. Leave the dough to rise for 30 minutes.

Poke the dough using two fingers and add a generous splash of olive oil.

Add the sliced olives and sun-dried tomatoes.

For a variation, you can add olives and jalapeño peppers.

Sprinkle Himalayan salt and tuck in fresh rosemary sprigs in the grooves.

Bake in a 230 degree C oven for 15-20 minutes till the crust is golden brown.

Let it cool for about five minutes and cut into squares.

Serve with stew and a salad.