Meatloaf with chicken and nuts

If you are thinking of having a party or a buffet dinner I recommend you try this meatloaf with chicken and nuts. It is simple to prepare, it can be done in advance and it can also be served cold, which will make things much easier for you.

When preparing this kind of more informal menus the big problem is how to serve meat dishes because, the vast majority, require heat. In these cases, special trays are usually used that carry boiling water underneath to maintain a constant temperature.

But not all of us have these utensils in our homes, so it is best to look for recipes that really they don't need to be hot, so you won't have to worry about whether the dish is just right.

Meatloaf with chicken and nuts

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Delicious cold cuts recipe that you can use in your informal or buffet dinners.

• Mayra Fernandez Joglar

• Recipe type: meat
• Calories: 310
• Rations: 8

• Preparation time: 1:10 p.m.
• Cooking time: 2M
• Total time: 1:12 p.m.

Ingredients

• 750 g of chicken breast
• 100 g onion
• 2 eggs
• 80 g of pitted olives
• 4 dried tomatoes
• 50 g walnuts
• 50 fried almonds
• 100 hazelnuts
• 50 g raisins
• Sal Island
• Pepper

Preparation

1. We preheat the oven to 180º with heat up and down. If the oven has a fan, we activate it.

2. We clean the chicken breast of fats and webs that it may have. We chop it into small cubes of approximately 1/2 cm.

3. We put the onion, chopped in large and chop it during 5 seconds, speed 5. Remove and reserve with the chicken.

4. Without washing the glass, we put the dried tomatoes in the glass and chop them for 3 seconds, speed 7. Remove and reserve also with the chicken and onion.

5. We put the nuts and chop them during 2 seconds, speed 6. We withdraw in two parts. One we reserve to decorate at the end. The other we put with the chicken, onion and dried tomatoes.

6. We beat the eggs during 30 seconds, speed 3. We withdraw and reserve.

7. We put the chicken next to the chopped dried tomatoes and half of the nuts. Add the pitted olives and the raisins. We pour in the beaten eggs and season everything generously. We mix during 30 seconds, speed 3, turn to the left and we introduce the spatula to help mix.

8. Line an elongated plum cake mold with baking paper. We will not cut what protrudes from the edges because it will serve to cover it. It does not make us spread it with oil or butter.

9. We put the contents of the glass inside the mold and distribute it well so that it is level. Flatten it slightly with your hand, helping us with the excess paper from the edges so that it is well compacted and that it does not tear us later.

10. We add half of the nuts that we had reserved on the surface.

11. We cover or cover the surface with the excess paper from the edges.

12. We put in the oven for 60 minutes.

13. After the time has elapsed, we remove and let it cool completely inside the mold.

14. When it is cold we can cut it into slices 1/2 cm thick.

Notes

To save time, you can ask your butcher to chop your breast.

Do you want to know more about this meatloaf with chicken and nuts?

This recipe has many more advantages, such as that it is very economical. It only has chicken breast and the rest of the ingredients are not excessively expensive and are very easy to find in any supermarket.

To make this cold cuts or meatloaf use your nuts favorites. You can make a combination with pistachios, walnuts, Brazilian coquitos, cashews, hazelnuts and almonds, etc.

You can also use seeds like pumpkin or sunflower seeds but remember that, in any case, they are 200 grams.

You can also use the class of olives you want, as long as they are boneless. Yes, I know it takes a lot of work to remove it but you will have to. I would never put them with bone in this type of recipes since it can be very dangerous as well as uncomfortable for diners.

When organizing your menu you have to bear in mind that this meatloaf with chicken and nuts cannot be cut hot because you run the risk of breaking. For this, it is best do it the eve. Thus, in addition to being rested, the sea of ​​good will be cut.

To serve it, do not forget to accompany it with a roast puree or a Apple sauce. It also goes very well with a chutney, especially if you like stronger flavors.

When it comes to preserving it, nothing like keeping it in a container in the fridge. It lasts up to 5 days, although I don't think it will last that long because it is very tasty.

More information -Garnish puree with apple and parsnip / Apple sauce / Whiskey red pepper chutney

Adapt this recipe to your Thermomix model