Cooking Corner: Apricot Chicken Meatloaf

As we brace ourselves for the cooler winter weather, why not try this delicious Apricot Chicken Meatloaf that is sure to warm up everyone in the household. 

What’s your favourite winter warmer recipe? Be sure to let us know in the comments below! 

Recipe of the month – Apricot Chicken Meatloaf 
Serves: 8-10 
Prep time: 20 minutes + 10 minutes soaking 
Cooking time: 30 minutes 


  • 70g (1/3 cup) dried apricots, coarsely chopped 
  • 90g (1/4 cup) apricot jam  
  • 1 egg 
  • 500g chicken mince  
  • 70g (1 cup) fresh breadcrumbs  
  • 40g packet French onion soup mix  
  • 2 tablespoons chopped fresh continental parsley leaves 
  • 55g (1/3 cup) Pistachios kernels, coarsely chopped  
  • 10 rindless streaky bacon rashes  
  • 1 bunch watercress, leaves picked 
  • 2 Lebanese cucumber, peeled into ribbons 
  • 2 green shallots, thinly sliced  
  • 2 tablespoons virgin olive oil 
Two photo side by side. One is of three women behind a tray of meatloaf, The second is a closeup of the meatloaf on the tray.


PREPARE THE APRICOTS: preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place dried apricots in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soak. Then drain. Coarsely chop. Combine jam and 2 tablespoons water in a separate bowl.  

MAKE THE MEATLOAF: Place the egg, soaked apricots, chicken, breadcrumbs, soup mix, parsley and two-thirds of the pistachio in a bowl. Stir until well combined. Place a large piece of plastic wrap on a flat surface. Lay bacon diagonally in 2 rows on plastic wrap, slightly overlapping. Spoon chicken mixture along centre of the bacon starting from long end closest to you, use the plastic wrap to roll up and enclose mixture. Discard plastic wrap. Place the meatloaf, seam-side down on prepared tray. 

TIME TO BAKE: Bake the meatloaf for 10 minutes then brush with half of the jam mixture. Bake for a further 20 minutes or until golden and cooked through. Brush with the remaining jam mixture and sprinkle with remaining pistachio. Combine the watercress, cucumber and shallot in a bowl. Toss with the oil and serve the meatloaf. 

This Apricot Chicken Meatloaf is a soft food and is suitable for some people with eating challenges.

Do you have a favourite winter recipe? Let us know!

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Two people standing in a kitchen