Chicken Meatloaf with Coffee Chili CrustCourse: DinnerCuisine: MediterraneanDifficulty: Easy
I am a huge fan of Ottolenghi. I have been to may of his bakeries and restaurants in and around London. I have all his cookbooks and love his story and his approach to food. This recipe was originally made as koftas but I found it so much easier as meatloaf and it has become a family favorite. It is healthy and so flavorful. I have even made it as meatballs and served it with couscous and naan bread. I am someone who can’t have coffee after noon but this recipe doesn’t bother me. I also have made this a day ahead and have cooked and frozen it then reheated it. It works!!!
1 1/2 lb ground chicken
1/2 lb ground pork
3 garlic cloves, pressed
1 lg tomato, grated
6 Tablespoons chopped fresh flat leaf parsley
1 lg lemon, zested and juiced
Salt and Pepper
2 Red Onions, sliced thin
1 1/2 Tablespoon fresh mint leaves
2 Tablespoon finely ground coffee
1 Tablespoon ground Aleppo pepper
1 1/2 teaspoon light brown sugar
1 teaspoon smoked paprika
1 1/2 teaspoon ground cumin
- Preheat oven to 400. In a small bowl, mix rub ingredients. Get two 1 lb loaf pans and set aside.
- In a lg bowl, place the ground chicken, ground pork, grated tomato, grated onion, garlic, parsley, lemon zest, salt and pepper. Gently mix well and then divide the meat mixture into both pans.
- Divide meat mixture into both pans evenly and sprinkle with rub. Place in oven and roast for 45-50 min. Turn up the heat the last 5 minutes to crust the top.
- Allow to cool about 8 minutes in pan and serve. I serve my family 1 loaf and freeze the other for another time or when my family wants meatloaf sandwiches.