Chicken meatloaf with fennel and egg

Preheat the oven to 180 ° C.

Cook the eggs for 6 minutes. Let them scare and peel them.

Cut the onions. Heat the oil in a frying pan and fry the onion for 3 minutes.

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.

Add finely chopped fennel, Italian herbs and chicken herbs to the onion and cook for 3 minutes. Season with pepper. Allow to cool slightly.

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.

Grease the cake mold. Divide the fennel slices over the bottom of the mold. Scoop ¼ of the minced meat mixture and press.

Put the boiled eggs in and cover with the rest of the minced meat mixture. Press gently.

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.

Pour the meatloaf onto a serving dish and garnish with the green of the fennel. Cut into slices. Yummy! .