Italian meat loaf

Italian meat loaf

Polpettone di pollo

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

Challah crumbs may be substituted for breadcrumbs.

Ingredients

Quantity Ingredient
6 skinless chicken breast fillets, minced
2 cups fresh breadcrumbs
2 eggs, beaten
pinch salt
2 hard-boiled eggs, peeled
120ml olive oil
2 carrots
1 cup white wine

Method

  1. Mix the chicken, breadcrumbs, beaten eggs and salt in a bowl. With moist hands, mould the mixture into a loaf, and place the hard-boiled eggs into the centre. Heat the oil in a casserole dish on the stove. Add the meat loaf and brown each side, taking care to maintain the shape. Add the carrots and wine to the casserole dish, and enough water to cover the loaf.
  2. Cover the dish with a lid or foil and cook on a medium heat for 30 minutes. Mash the carrots in the dish to make a sauce and serve.
Tags:
Jewish
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