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Thanksgiving for Two: Chicken Meatloaf

Chicken Meatloaf, a perfect size to celebrate Thanksgiving for two...or four
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Author: Linda | Brunch with Joy

Ingredients

  • 2 lb cornish hen
  • 1 lb ground chicken
  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1 cube chicken bouillon

Glaze:

  • 1 tbs butter melted
  • 2 tbs sweet soy sauce
  • 2 tbs honey
  • 1/2 tsp black pepper
  • 2 eggs hard-boiled

Sauce:

  • 1 tbs olive oil
  • 1/2 tbs minced garlic
  • 2 cups water
  • 1 cube chicken bouillon
  • 2 tbs sweet soy sauce
  • 1 tbs worcestershire sauce
  • 1/2 tsp salt adjust to taste
  • 2 tbs cornstarch dissolve in 1/2 cup water

Instructions

  • In a bowl, mix the ground chicken, beef, breadcrumbs, salt, white pepper, and chicken bouillon. Combine well.
  • Debone the chicken (see note). Trim all the fats from chicken skin.
  • Stitch up the rump & lower part of the chicken.
  • Add 1/3 of the ground chicken mixture to stuff the chicken skin. Add 1 egg.
  • Stuff another 1/3 of the chicken and add 1 egg. Add the rest of the ingredients until the sac is full (reform the chicken as it is before).
  • Stitch up the cervical section & other part which the skin is broken; make sure the stuffing mixture will not leak out.
  • Steam the chicken for 30 min.
  • Preheat the oven to 350F.
  • Glaze: combine all the ingredients. Smear the chicken with the margarine mixture and roast for 20 minutes. Apply a second coating and roast for another 20 minutes.
  • Turn the oven to 400F and broil the chicken for 15 minutes. Let it cool and open up all of the stitches.
  • Sauce: Add oil and garlic to a hot pan. Add the rest of the ingredients, except cornstarch.
  • Bring it to a simmer; pour in cornstarch mixture; whisk constantly until the sauce slightly thickened.

Notes

YouTube link to debone chicken: https://www.youtube.com/watch?v=vT1rYQcTW28