Homemade Chicken Meatloaf (Spam-Style)
Homemade Chicken Meatloaf (Spam-Style)
Ingredients
- 1 kg boneless chicken thigh, very cold, ground
- 1/4 cup ice cubes
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 2 eggs, cold
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon spanish paprika, for color
Instructions
- 1
In a food processor, process the very cold ground chicken thigh with the salt for 60–90 seconds until the mixture becomes sticky.
⏱️ 2 min
- 2
While the food processor is running, gradually add the ice cubes until fully incorporated.
⏱️ 1 min
- 3
Add the cold eggs, sugar, ground black pepper, garlic powder, and spanish paprika to the food processor. Process until the mixture is smooth.
⏱️ 2 min
- 4
Add the potato starch last and pulse the food processor just until the starch is fully incorporated into the mixture. Do not overmix.
⏱️ 1 min
- 5
Lightly oil a loaf pan. Press the chicken mixture firmly into the prepared loaf pan and smooth the top.
⏱️ 5 min
- 6
Cover the loaf pan tightly with aluminum foil.
⏱️ 1 min
- 7
Steam the chicken meatloaf over medium-low heat for 50 minutes, or until the internal temperature reaches 74°C (165°F).
⏱️ 50 min•🌡️ 74
- 8
Remove the meatloaf from the steamer and let it cool slightly. Then, chill it in the refrigerator for at least 6 hours or preferably overnight before slicing for the best texture.
⏱️ 360 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Meatloaf (Spam-Style)
- 1 kg boneless chicken thigh, very cold, ground
- 1/4 cup ice cubes
- 1 cup potato starch
- 1 1/2 teaspoons salt
- 2 eggs, cold
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon spanish paprika, for color
Instructions
- 1
In a food processor, process the very cold ground chicken thigh with the salt for 60–90 seconds until the mixture becomes sticky.
⏱️ 2 min - 2
While the food processor is running, gradually add the ice cubes until fully incorporated.
⏱️ 1 min - 3
Add the cold eggs, sugar, ground black pepper, garlic powder, and spanish paprika to the food processor. Process until the mixture is smooth.
⏱️ 2 min - 4
Add the potato starch last and pulse the food processor just until the starch is fully incorporated into the mixture. Do not overmix.
⏱️ 1 min - 5
Lightly oil a loaf pan. Press the chicken mixture firmly into the prepared loaf pan and smooth the top.
⏱️ 5 min - 6
Cover the loaf pan tightly with aluminum foil.
⏱️ 1 min - 7
Steam the chicken meatloaf over medium-low heat for 50 minutes, or until the internal temperature reaches 74°C (165°F).
⏱️ 50 min•🌡️ 74 - 8
Remove the meatloaf from the steamer and let it cool slightly. Then, chill it in the refrigerator for at least 6 hours or preferably overnight before slicing for the best texture.
⏱️ 360 min