Chicken Meatloaf with Liver and Olives
Chicken breast and liver provide plenty of protein, iron, vitamin B12, and other nutrients that support energy and blood formation. Olives and vegetables deepen the flavor, while the loaf stays filling without excess carbohydrates. This meatloaf is practical for several meals and tastes good both warm and chilled.
Cut chicken breast (500 g) into large pieces and grind it into mince. Finely chop chicken liver (300 g). Also chop onion (100 g), carrot (120 g), garlic (15 g), and olives (50 g) as finely as possible.
Combine the minced chicken with the liver, onion, carrot, garlic, and olives. Add egg (50 g), olive oil (15 g), salt (7 g), paprika (3 g), and black pepper (2 g). Mix thoroughly until the mass becomes even.
Transfer the mixture into a loaf pan or a small rectangular baking form, smooth the top, and press it down lightly. If you like, line the form with parchment to make removal easier.
Bake at 170°C for about 40 minutes, until the loaf is cooked through and lightly browned on top. Let it rest for 10 minutes after baking, then slice and serve.
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