The meatloaf and vegetables is a classic preparation is very popular. This chicken and vegetable meatloaf is a tasty and delicate second course that will appeal to adults and children. Excellent to be enjoyed cold, accompanied by warm tomato sauce , it is even better if prepared a day in advance. For a delicious and fun family lunch .
The meatloaf chicken and vegetables is a tasty and delicate dishes. It can be served as a second dish of meat or as a single dish and being particularly good eaten cold, it can also be prepared a day in advance, the ingredients will have time to harmonize and the flavor will gain even more.
Prepared with white meat , made particularly soft by the presence in the dough of bread , milk and cream , it is enriched with colorful diced vegetables and pistachios . Finally we propose to serve it with a simple but delicioustomato sauce: This chicken meat loaf is appreciated both by adults and by children and therefore suitable for a lunch in the family as a dinner informally with friends .
The meatloaf is a classic of Italian folk tradition. Whether it is empty-fridge recipes or whether it is studied and refined preparations, it is always loved. Of meat , the fish , the vegetables there is something for all tastes.
INGREDIANTS
- FOR THE MEATBALL
- 300 g of boiled chicken breast
- 1 yolk
- 150 g of fresh cream
- 80 g of sandwich bread
- 50 g of milk
- 200 g of carrots
- 50 g of green beans
- 40 g of unsalted pistachios
- salt
- white pepper
- FOR THE TOMATO SAUCE
- 750 g of plum tomatoes
- 2 shallots
- 1 bunch of basil
- oil
- salt
- pepper
HOW TO PREPARE: MEATLOAF WITH CHICKEN AND VEGETABLES
To make the chicken and vegetable meatloaf, blend the chicken breast, already boiled and warmed, with the bread softened in milk and squeezed, cream, egg yolk, salt and pepper. Cut the carrots into cubes, blanch them for three minutes in salted water and let them cool. Cut the green beans into small pieces and boil them in salted water for four minutes.
2 Incorporate all the vegetables into the chicken mousse and add the pistachios. Spread a sheet of parchment paper on the table and place the mousse in the middle starting to give it the shape of a meatloaf. To do this it is better to have wet hands.
3 Roll the meatloaf into candy and wrap it in aluminum foil. Close the ends with kitchen twine or with the special silicone laces. Put the roll in a high-sided baking dish, add boiling water up to about half way and bake in a preheated oven at 180 degrees for forty minutes. Remove, let cool and remove both the aluminum and the parchment paper.
4 To prepare the sauce, heat two tablespoons of oil in a pan, add the chopped shallots and when they have become transparent add the tomatoes, six to seven basil leaves, salt and pepper and cook over high heat for ten minutes. Remove from heat and blend on high speed.
5 Serve the chicken and vegetable meatloaf, cold or warm, with the prepared sauce.
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Meatloaf with chicken and vegetables
- Prep Time: 30 min
- Cook Time: 60 min
- Total Time: 90 min
- Yield: 6 1x
- Category: lunch
- Method: Baked
- Cuisine: Italian
- Diet: Halal
Description
This chicken and vegetable meatloaf is a tasty and delicate second course that will appeal to adults and children. Excellent to be enjoyed cold, accompanied by warm tomato sauce , it is even better if prepared a day in advance. For a delicious and fun family lunch .
Ingredients
- FOR THE MEATBALL
- 300 g of boiled chicken breast
- 1 yolk
- 150 g of fresh cream
- 80 g of sandwich bread
- 50 g of milk
- 200 g of carrots
- 50 g of green beans
- 40 g of unsalted pistachios
- salt
- white pepper
- FOR THE TOMATO SAUCE
- 750 g of plum tomatoes
- 2 shallots
- 1 bunch of basil
- oil
- salt
- pepper
Instructions
1 . To make the chicken and vegetable meatloaf, blend the chicken breast, already boiled and warmed, with the bread softened in milk and squeezed, cream, egg yolk, salt and pepper. Cut the carrots into cubes, blanch them for three minutes in salted water and let them cool. Cut the green beans into small pieces and boil them in salted water for four minutes.
2 . Incorporate all the vegetables into the chicken mousse and add the pistachios. Spread a sheet of parchment paper on the table and place the mousse in the middle starting to give it the shape of a meatloaf. To do this it is better to have wet hands.
3 . Roll the meatloaf into candy and wrap it in aluminum foil. Close the ends with kitchen twine or with the special silicone laces. Put the roll in a high-sided baking dish, add boiling water up to about half way and bake in a preheated oven at 180 degrees for forty minutes. Remove, let cool and remove both the aluminum and the parchment paper
4 . To prepare the sauce, heat two tablespoons of oil in a pan, add the chopped shallots and when they have become transparent add the tomatoes, six to seven basil leaves, salt and pepper and cook over high heat for ten minutes. Remove from heat and blend on high speed.
5. Serve the chicken and vegetable meatloaf, cold or warm, with the prepared sauce.
