Chicken Meatloaf, Chicken Relleno Style

Chicken Meatloaf, Chicken Relleno Style. December is a celebration month for OPC and I will be featuring celebration dishes for the whole month up to the first week of January. This is now the third year of the exercise, the tradition started 2 years ago during that year I was able to share a total 13 post. Last year there were 16 post. This year I will try to post as many as I can. It will be a bit difficult, I am not going home for the Christmas Holiday Seasons this year due to expected work schedules, but I will have to innovate on ingredients that are available here in Australia to make this year’s Celebration Recipes as close and as uniquely Pinoy.

See other Meatloaf recipe:

Marikina Everlasting Special
Lucban Hardinera Special
Meatloaf, Christmas Meatloaf 

For 2010 Celebration's Recipe series I am sharing a new innovative Chicken Meatloaf, Chicken Relleno Style. The chicken relleno on last year’s celebration recipe was a hit however I was not happy in terms of presentation. The chicken relleno was more like an obese roast chicken, why not all the bones were removed. Today to make it more presentable, I cooked it similar to my Christmas Meatloaf. The chicken was prepared with the usual relleno preparation method except that I let the stuffed chicken sit on the loaf baking pan. This time I used the oven instead of last year’s turbo broiler.

Now for those who do not know how to debone a chicken just visit the previous Chicken Relleno post or watch the Video on Boneless Chicken Relleno by Chef Jill Sandique on Delicioso hosted by Sam Oh and Jackie Ang-Po.

For this recipe the wings of the chicken has to be removed and the leg bones has to be remove also by trimming above the knee joint. For the stuffing I used ground chicken instead of the usual ground pork, using ground chicken results firmer stuffing. For more color I used mixed sultana and apricot raisins. Instead of the usual big chicken boiled eggs I replaced it with quail eggs, its more manageable when sliced. However you can use you own stuffing recipe if you have one. To make it closer to Pinoy cuisine I recommend banana ketchup for the dipping sauce. Here is the recipe on my Chicken Meatloaf, Chicken Relleno Style.

Ingredients:

1 1/2 kilo chicken, deboned, remove wings and trim legs

Marinade:
1/4 cup soy sauce
juice from 1 lemon
1 tsp. salt
1/2 tsp. pepper powder

Stuffing:
1/2 kilo ground chicken
150 grams, chopped ham
1/2 cup chopped Vienna sausage
1 small size carrot, finely diced
1/2 cup pickled relish
1/2 cup raisins (sultanas and apricot raisin)
1/2 cup grated cheese
1 tbsp. garlic powder
3 eggs, beaten
12 hard boiled quail eggs
salt and pepper to taste

Others:
1/4 cup butter
banana ketchup

Cooking Procedure:

Marinate the deboned chicken with soy sauce, garlic powder, lemon juice and salt and pepper to taste for 4 hours or overnight, place in the refrigerator. In a big bowl mix the first ten ingredients for the stuffing. Season with salt and pepper to taste. Stuff the mixture into the de-boned chicken. Put the stuffed chicken in a loaf pan with the breast on top, ensure that all the stuffing are tucked in and covered by the chicken skin. Bake the chicken in a pre-heated oven at 300°F to 350°F for 1 to 1 1/2 hours, occasionally baste skin with butter. During the final 5 to 10 minutes of baking apply ketchup over the skin. Let cool down and slice into 1” thick and serve with banana ketchup.

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes