Baking/ Chicken/ Dinner/ Healthy Eating/ Recipes

Chicken Loaf with Basil

A hybrid between Pakistani spices and Italian herbs, this baked chicken loaf is healthy, delicious and oh so easy to make. 

A hybrid between Pakistani spices and Italian herbs, this baked chicken loaf is healthy, delicious and oh so easy to make … 

For someone with a busy schedule, it’s important to have recipes that can be easily made, and that can serve as multiple meals at the same time. This chicken loaf is one such recipe. It can be sliced and served with roti for dinner, or used to make sandwiches. It can be eaten on its own, or cut into chunks to add in an omelet or sprinkle over a green salad.

It’s simple to make, since it just requires adding all the ingredients in the food processor and giving it a whiz. Once the mince mixture is ready, just pop it in the oven and it will be ready to eat in less than an hour. Switch up the seasonings and spices as you like – add coriander instead of basil or add paprika instead of red chili flakes. 

For more healthy recipes on the blog, please check the category ‘healthy eating’ HERE

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 
To keep updated with recipes, stories and so much more follow me on Facebook here, Instagram here and Twitter here

Baked Chicken Keema | Chicken Meatloaf

Take chicken mince along with onions, spices and herbs and bake it to create this super easy baked chicken keema recipe. The keema bakes into a meatloaf form that can be eaten as is, sliced and added into salads, sandwiches, wraps and more. 

Course Baking, Dinner, Healthy Eating
Cuisine Italian, Pakistani
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 120 kcal


  • 1/2 kg boneless chicken cut into pieces
  • 1 onion chopped in quarters
  • 4 cloves garlic cut in half
  • 1/2 inch piece of ginger cut in half
  • 1 cup coriander leaves
  • 2 green chilies roughly chopped
  • 2 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon red chili flakes adjust to taste
  • 1/2 teaspoon red chilli powder
  • salt adjust to taste based on saltiness of the soy sauce
  • 2 tablespoon oil divided
  • 1 egg
  • 1 slice of bread roughly torn


  1. Pre-heat oven to 200 C.
  2. Put the chicken in a food processor and pulse till it turns into mince. Take the mince and place it in a bowl.

  3. Place the rest of the ingredients (vegetables, herbs, spices, egg and bread) with 1 tablespoon oil in the food processor and pulse together till a chunky paste is formed. Add the chicken in the food processor and give it a pulse to combine. Alternatively, use your hands and combine in the bowl.

  4. In case there isn’t space in the food processor for all ingredients, a small food processor can be used. Just pulse the ingredients in 2-3 parts and combine in a bowl.
  5. Grease the edges of a baking dish with a little bit of the reserved oil. Pour the chicken mixture into the baking dish, and then top with the remaining oil. 

  6. Bake for around 45 minutes till edges are golden brown and chicken is cooked through. It will be ready when the chicken loaf releases from the edges, and the juices from the chicken mince run clear. Don't overbake as it can become dry. Broil for 2 - 3 minutes at the end to given a golden-brown crust on the top.

Recipe Notes

  1. In order to check the seasonings, just make a bite sized kebab and fry it off in a saucepan. Taste, adjust and then put the whole mixture in the oven.
  2. The spices and herbs used in the recipe can be varied depending on personal preference. Add more chillies or reduce the coriander leaves. Add additional vegetables such as carrots or capsicum - just make sure to adjust salt to compensate for additional ingredients. 

You Might Also Like


  • Reply
    Tarik Kara
    October 18, 2017 at 7:58 pm

    5 stars
    Cumin and/or thyme work well with this recipe

  • Reply
    February 27, 2018 at 2:30 pm

    What is the recommended size for the baking dish?

    • Reply
      March 1, 2018 at 12:26 am

      Hello Sharmeen,
      The standard 9 x 5 loaf pan is good, however, you can substitute with a similar size if you don’t have the exact one. The mincemeat will shrink in size as it bakes, so keep that as a guideline.

  • Reply
    Flavour Delights
    January 18, 2019 at 5:08 pm


  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.