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Casey O'Connor
Chicken meatloaf with fennel and egg
Chicken meatloaf with fennel, Parmesan cheese and egg.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cook the eggs for 6 minutes. Let them scare and peel them.
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Cut the onions. Heat the oil in a frying pan and fry the onion for 3 minutes.
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Cut the green, the stems and a piece of the underside of the fennel. Keep it green. Cut 1 tuber lengthwise into slices and the rest fine.
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Add finely chopped fennel, Italian herbs and chicken herbs to the onion and cook for 3 minutes. Season with pepper. Allow to cool slightly.
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Meanwhile, grate the cheese. Grind the chicken filet finely in the food processor. Mix the chicken, cheese, the last raw egg and the onion fennel mixture in a large bowl.
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Grease the cake mold. Divide the fennel slices over the bottom of the mold. Scoop ¼ of the minced meat mixture and press.
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Put the boiled eggs in and cover with the rest of the minced meat mixture. Press gently.
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Bake the chicken meatloaf in the middle of the oven for about 50 minutes. Let the bread rest for 5 minutes in the mold and then pour the fat out of the mold.
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Pour the meatloaf onto a serving dish and garnish with the green of the fennel. Cut into slices. Yummy! .
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Nutrition
300Calories
Sodium20% DV470mg
Fat29% DV19g
Protein56% DV28g
Carbs1% DV3g
Fiber12% DV3g
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