Chicken and bacon meatloaf with ham and cheese

Ingredients

• 14 ounces / 400 grams chicken breast
• 8 ounces / 225 grams streaky bacon (16 rashers)
• 6 - 8 slices sandwich ham
• 1/2 cup / 65 grams grated cheddar cheese
• 1 cup / 125 grams Panko breadcrumbs (or grated bread)
• 1 large egg
• 2 teaspoons mixed herbs / Italian herbs
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 200°C / 400°F

2. 2

   Place all the ingredients (except the bacon, ham and cheese) into a food processor. If you don't have a food processor, you can chop the chicken finely by hand, or ask your butcher to mince it for you.

3. 3

   Pulse the chicken for a few seconds until it is finely minced and all the ingredients are combined.

4. 4

   Spread the minced chicken onto a piece of baking parchment (to prevent it from sticking to your work surface) and press it out into a rectangle approximately 8 inches by 10 inches in size.

5. 5

   Cover the chicken with slices of ham.

6. 6

   Sprinkle the ham with grated cheese. Leave about an inch uncovered down one of the long edges.

7. 7

   Using the baking parchment to help you, roll the chicken into a sausage shape from the long edge towards the uncovered edge.

8. 8

   Spread a sheet of tinfoil onto your work surface and arrange the bacon rashers into a rectangle as wide as the chicken roll.

9. 9

   Place the chicken roll on top of the bacon, going across the rashers.

10. 10

    Fold the rashers of bacon up around the chicken to enclose it. Turn the roll so that the bacon joins are underneath.

11. 11

    Transfer the chicken roll (still on the tinfoil) onto a baking tray.

12. 12

    Bake the chicken roll (uncovered) in the preheated oven for 35 minutes until the bacon is crispy and the chicken is cooked through.

13. 13

    Serve with a potato dish, fresh vegetables and a sauce of your choice.