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Chicken, cheese and vegetable meatloaf



4 slice(s)


  • 500 grams boneless chicken thighs, Chopped
  • 3 Rashers of Bacon, Chopped
  • 1 clove garlic, Minced
  • 1 Med carrot, Washed, peeled and chopped
  • 1 Med zucchini, Washed and chopped
  • 1 stick celery, Washed and chopped
  • 1 med onion, Peeled and cut into 1/4s
  • 1 slice bread
  • 125 grams tasty cheese, Cubed
  • 1 tablespoon Sweet chilli sauce
  • 1 egg
  • 1 teaspoon curry powder
  • 1 teaspoon Chicken stock powder
  • 1 teaspoon Italian mixed herbs

Recipe's preparation

  1. 1. Add chicken, bacon, garlic, cheese  all vegetables and torn bread to Closed lid.

    2. Blitz sp5/20 secs. Scrape bowl. Blitz a little longer until combined to your personal preference. Use spatula to assist if needed.

    3. In a small bowl, combine egg, sweet chilli sauce, chicken stock powder, curry powder and Italian herb. Whisk lightly with a fork.

    4. Tip into Closed lidcontaining chicken mixture.

    5. Combine sp4/10 secs Counter-clockwise operation, again use spatula to assist. Combine a little further if needed.

    6. Spread mixture into a greased loaf tin ( it will be fairly wet). 

    7. Bake in a 180C oven for 50-60 minutes or until cooked. 


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This is a beautiful moist meatloaf...with lots of "hidden" veggies. Use whatever combination of veggies you like.

You can leave out the curry powder if you like.

Nice also served cold with a salad, and mango chutney. 

Can be frozen. 

Converted from a recipe found online.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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