Gourmet chicken loaf is an old fashioned meat loaf that can be enjoyed hot or cold. When served hot, try it with some piping hot gravy (see my simple recipe in the notes section). When served cold, it can be cut into extremely thin slices and served up on a sandwich or as part of a fancy charcuterie selection.
The green herbs infused throughout the loaf consist primarily of scallions and thyme. These complement the chicken and you can play with the herbs to obtain a flavor that suits you. Instead of scallions and thyme, try substituting Italian parsley, chives, tarragon or shiso leaves to get the flavor that works best for you.
The secret to this delicious loaf is in the cooking method. Rather than baking this loaf like a meatloaf, Gourmet Chicken Loaf is prepared in a terrine dish and immersed in a water bath. Although this meatloaf is not really a terrine, the cooking method results in a super smooth loaf without the grainy or rough texture of a typical baked meatloaf.
It’s important to tightly wrap your loaf with the juices sealed in to ensure they are completely incorporated back into the loaf. The recipe calls for at least 18 hours for the loaf to rest in the refrigerator, but I prefer letting it sit for at least a day, and even better, for two days if you can wait. The longer it sits, the smoother the texture will be when you slice it.
This gourmet chicken loaf can me enjoyed as the star of your charcuterie board, served with toast points, whole grain mustard and sour pickles. It’s also amazing when reheated and served with gravy and mashed potatoes – just like your favorite meatloaf. Wait until serving to slice it to keep those lovely flavors sealed in as long as possible.