Chicken Meatloaf, Chicken Relleno Style

Chicken Meatloaf, Chicken Relleno Style
Chicken Meatloaf, Chicken Relleno Style. December is a celebration month for OPC and I will be featuring celebration dishes for the whole month up to the first week of January. This is now the third year of the exercise, the tradition started 2 years ago during that year I was able to share a total 13 post. Last year there were 16 post. This year I will try to post as many as I can. It will be a bit difficult, I am not going home for the Christmas Holiday Seasons this year due to expected work schedules, but I will have to innovate on ingredients that are available here in Australia to make this year’s Celebration Recipes as close and as uniquely Pinoy.

See other Meatloaf recipe:

Marikina Everlasting Special
Lucban Hardinera Special
Meatloaf, Christmas Meatloaf 

Chicken Meatloaf - Sliced

For 2010 Celebration's Recipe series I am sharing a new innovative Chicken Meatloaf, Chicken Relleno Style. The chicken relleno on last year’s celebration recipe was a hit however I was not happy in terms of presentation. The chicken relleno was more like an obese roast chicken, why not all the bones were removed. Today to make it more presentable, I cooked it similar to my Christmas Meatloaf. The chicken was prepared with the usual relleno preparation method except that I let the stuffed chicken sit on the loaf baking pan. This time I used the oven instead of last year’s turbo broiler.

Chicken Meatloaf, Chicken Relleno Style - Sliced

Now for those who do not know how to debone a chicken just visit the previous Chicken Relleno post or watch the Video on Boneless Chicken Relleno by Chef Jill Sandique on Delicioso hosted by Sam Oh and Jackie Ang-Po.

For this recipe the wings of the chicken has to be removed and the leg bones has to be remove also by trimming above the knee joint. For the stuffing I used ground chicken instead of the usual ground pork, using ground chicken results firmer stuffing. For more color I used mixed sultana and apricot raisins. Instead of the usual big chicken boiled eggs I replaced it with quail eggs, its more manageable when sliced. However you can use you own stuffing recipe if you have one. To make it closer to Pinoy cuisine I recommend banana ketchup for the dipping sauce. Here is the recipe on my Chicken Meatloaf, Chicken Relleno Style.


1 1/2 kilo chicken, deboned, remove wings and trim legs

1/4 cup soy sauce
juice from 1 lemon
1 tsp. salt
1/2 tsp. pepper powder

1/2 kilo ground chicken
150 grams, chopped ham
1/2 cup chopped Vienna sausage
1 small size carrot, finely diced
1/2 cup pickled relish
1/2 cup raisins (sultanas and apricot raisin)
1/2 cup grated cheese
1 tbsp. garlic powder
3 eggs, beaten
12 hard boiled quail eggs
salt and pepper to taste

1/4 cup butter
banana ketchup

Cooking Procedure:

Chicken Meatloaf, Chicken Relleno Style - Cooking Procedure

Marinate the deboned chicken with soy sauce, garlic powder, lemon juice and salt and pepper to taste for 4 hours or overnight, place in the refrigerator. In a big bowl mix the first ten ingredients for the stuffing. Season with salt and pepper to taste. Stuff the mixture into the de-boned chicken. Put the stuffed chicken in a loaf pan with the breast on top, ensure that all the stuffing are tucked in and covered by the chicken skin. Bake the chicken in a pre-heated oven at 300°F to 350°F for 1 to 1 1/2 hours, occasionally baste skin with butter. During the final 5 to 10 minutes of baking apply ketchup over the skin. Let cool down and slice into 1” thick and serve with banana ketchup.

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes


  1. pls. send me all the ilokano recepe specialy those who made from exotic vegetable, im an ilokano and i want to cook those for my friends and family, thank you so much, yours truly noli vidal ramos from la union province,email me at,

  2. I do love a good meatloaf and bacon will make it even better! Yours looks delicious.

  3. @ Dinetonite,
    Thanks for the sugestion, I think so also bacon will add more flavors.

  4. Hi,I like this menu Chicken Relleno Style,and the other Dishes.If possible Please send me another recipe ...can you email me on my you so much and more power..Cristina

  5. Hi Cristina,
    Just subscribe to OPC to get automatic updates.

  6. hi. this is one great recipe. do you need to cover the pan with aluminum foil so the chicken does not dry out during baking. Neng

  7. Hi Neng,
    No but you need to baste it to keep the skin moist


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