Rolled Chicken Meat Loaf

Rolled Chicken Meat Loaf


  • 700 g chicken fillet
  • 1 large red onion
  • 1 middle zucchini
  • 1,5 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked red pepper
  • 200 g pancetta bacon


Chop/mince chicken meat into blender or food processor, add chopped onion, salt, pepper, smoked red pepper and finely grated zucchini. Knead well, cover and leave in the fridge overnight or 12 hours. For this meatloaf you’ll need narrow and long baking tray. Arrange finely sliced pancetta in a baking tray one next to the other to cover the tray and that the ends of pancetta remain out of the tray so you can use them to wrap meatloaf. Then pour the mixture, wrap pancetta to make braid over the meat. Cover with aluminium foil and bake for 40 minutes on 200 degrees. Then bake uncovered for more 15 minutes.

If you’re in restriction phase you can make this meatloaf for dinner also, just without pancetta in that case.

Rolled Chicken Meat Loaf

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