To make a healthy and gluten free breakfast. I came up with this recipe.It is important to make this on a baking sheet so the liquids can be drained off the loaf. This is my version of loaf with semolina, chunks of chicken and a variety of veggies and herbs, it's easy. This is a nice change of pace from the usual meatloaf.
Ingredients can easily be swapped out to whatever you have in the pantry. You can have this anytime. This is my oil and dairy free recipe.
Ingredients:
1 1/2 cup semolina1 cup chicken chunks
1/2 cup grated carrot
1/2 cup peas
1/2 cup spinach, chopped
1/2 cup fenugreek leaves, chopped
3 cloves garlic, mincely chopped
1 onion, mincely chopped
4 eggs
1 tablespoon oregano
2 tablespoons fresh parsley, chopped
2 tablespoons soy sauce
2 tablespoons tomato ketchup
2 tablespoons ground pepper
Salt to taste
For Topping:
1/2 cup tomato ketchup2 tablespoons Worcester sauce
1 teaspoon ground pepper
In a mixing bowl, mix together tomato ketchup, Worcester sauce and pepper and keep aside.
Directions:
Preheat oven at 250 degree c.In a large bowl, mix together semolina, chicken chunks, carrot, peas, spinach, fenugreek leaves,parsley, eggs, oregano. parsley, soy sauce, tomato ketchup , ground pepper and salt to taste.
Place a baking sheet on loaf pan and pour the mixture.
Bake at 180 degree for about 30 minutes, until you get light brown color on top.
Allow for rest about another 10 minutes.
Top loaf with ketchup topping before serving.
Serve with any fruits or with anything you like.
Enjoy and start up your morning with this lots of vitamins and protein loaded loaf !!