Chunky Chicken Meatloaf with Veggie Crunchies

I love meatloaves and 2 Christmas ago, hubby asked me to make a meatloaf which turned out real good served with homemade BBQ sauce.

I had even brought it for some potlucks which my friends liked as well. But it's been a while since I've made any meatloaves. The last recipe was quite a handful and it involves so many type of meat from beef to lamb to pork.....quite a handful, you know and a real nightmare to make when some don't eat lamb or beef or pork.



Anyway, I came across this meatloaf which uses only chicken, nothing but chicken. I guess you can also substitute it with other meat if you don't like chicken. :D Here's the recipe......simple and healthy....

Ingredients for Meatloaf:-
- 500g minced chicken
- 300g chicken fillets, cut into chunks
- 2 tbsps cajun spice seasoning
- 1 tsp white pepper powder
- 2 pcs white bread, soaked to soften in a little milk
- 2 eggs, beaten
- 6 slices chicken ham
- 3 to 4 pieces of chicken sausages, cut into halves lengthwise

Ingredients for Veggie Crunchies:-
- 1/2 cucumber, cut into half lengthwise and sliced
- 1 to 2 red onions, slices
- 1 red apple, cored and sliced
- 1 green apple, cored and sliced
- 3 tbsps of apple cider vinegar
- 3 tbsps of castor sugar
- 1/2 tbsp lemon juice
- salt to taste (optional)

1. Preheat oven to 180 degree Celsius
2. Combine mince meat and chicken fillet, add in seasonings, soaked bread and eggs. Mix well.
3. Line a loaf dish with greaseproof paper. Arrage slices of chicken ham. Top with half the minced chicken mixture and spread to level. Arranged sliced sausages as third layer and follow with the remaining minced chicken mixture.
4. Bake meatloaf at 180 degrees for 40 mins. Remove from oven and leave to cool for about 20-30 mins. Another way to know if meatloaf is ready, use a skewer and insert into the meatloaf and if the juice oozes out, that means your meatloaf is ready.
5. To make veggie crunchies, toss all ingredients together and place in refrigerator until ready to serve.
6. To serve, invert meatloaf on a serving dish and serve with vege crunchies.

Ta da!!!!!!!

A real simple recipe and like I said, a healthy one, too. ^o^

Frozen Peaches & Cream

Well, people who knows me well knows that I'm a dessert freak. No matter how full I am after a meal, I will always have space for a little dessert. So, I came across this recipe book which I bought for RM10 and decided to give this recipe a shot.

A down side was that the author wasn't very thorough in terms on how long to freeze the dessert and how much yohurt to actually mix instead of just telling me a large tub which made it a bit sour for hubby's taste bud.

Well, I'll know what to do the next time. It isn't that bad, quite yummy actually if you like yoghurt like I do....

Ingredients:-

- 250g cornflakes

- 50g softened butter

- 1 large tub of unsweetened yoghurt

- 100g icing sugar, sifted

- 6 pieces tinned peaches, chopped

- 200g whipped cream

- 8 pieces tinned peaches, sliced

1.Combine cornflakes and butter, and press down firmly onto the bottom of a glass dish and chill to set for about 1 hour or 2.

2. Just before you're about to take out the chilled cornflakes and butter mixture; combine the yoghurt and icing sugar and fold in chopped peaches and whipped cream. (I would suggest to only use about 1/2 the tub of yoghurt)

3. Pour into chilled, prepared crust and arrange sliced peaches on top.

4. Freeze until set (about 6 hours) and never overnight!!!

So, here's a dessert which is easy to whip and share with family or friends during parties....