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Chicken And Egg Meat Loaf

chicken - breast

1 Kaiser rolls
2 pounds boneless skinless chicken breasts
2 eggs; uncooked
3/4 teaspoon salt
1/2 teaspoon pepper
1 onion; grated
1 clove garlic; minced
3 hard-cooked eggs

Set roll in large bowl; cover with water and let soak for 10 minutes. Meanwhile, in food processor, chop chicken into fine pieces. Drain water from bowl (don't squeeze liquid out of roll). With fork, mash until smooth. Add uncooked eggs, salt and pepper; beat with fork until combined. Stir in onion, garlic and chicken; mix with hands until combined. Pack half into greased 8- x 4-inch (6-cup) loaf pan. Arrange hard cooked eggs, end to end, on top; cover with remaining meat mixture. Place pan on baking sheet. Bake in 375°F oven for 1 hour and 20 minutes or until golden and meat thermometer inserted in centre registers 170°F. (Make-ahead: Let cool in pan on rack. Remove from pan. Wrap with plastic wrap; refrigerate for up to 1 day.) Slice; arrange on serving platter.

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 servings

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