This Chicken Meatloaf (Indonesian Ayam Kodok) is your perfect go-to meal for hosting a Thanksgiving for two or four. Some say it’s the ultimate comfort food, and here’s how to make one!
Thanksgiving is just around the corner, and I hope you are ready to gobble. Like most years, we celebrate Thanksgiving as a small group… the four people in our household. To roast a turkey for only four people is a waste, and I think all the small families out there would think twice before buying a turkey for Thanksgiving. So, if you’re in a similar situation to mine or just not a fan of turkey, I have a perfect solution for you. You don’t need to join the long queue in search of your turkey or set aside a special time for prepping your turkey weeks before Thanksgiving. Presenting… Chicken Meatloaf or Indonesian ayam kodok. Compared to the turkey, this is so much faster to prep.
The history of ayam kodok
The origin of ayam kodok dates back to the colonial era and is known as gevulde kip (stuffed chicken). It was a recipe created by Dutch people using ingredients available in Indonesia. This dish is considered fancy due to its complicated cooking process, from deboning the chicken to stuffing, steaming, and roasting. Because of that, this type of chicken meatloaf can only be seen during special holidays, such as Christmas or special celebrations.
The name ayam kodok, literally translates to frog chicken, got its name because the chicken’s shape becomes similar to that of a frog.
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Ingredients to make chicken meatloaf
Making ayam kodok requires a few ingredients; however, you can find them easily. Here’s a list of ingredients you need to make this ground chicken meatloaf.
- Cornish hen. You can find this easily in Asian supermarkets in the frozen section.
- Ground meat. You will need a combination of ground chicken and ground beef
- Breadcrumbs. I prefer using Panko for extra crunch
- Hard-boiled eggs for the filling
- Butter to make the glaze
- Garlic for the sauce
- Sweet soy sauce, honey, and Worcestershire sauce add flavors
- Salt, white pepper, and chicken bouillon make this dish even more delicious
How to make Indonesian ayam kodok
- Mix the ground chicken, beef, breadcrumbs, salt, white pepper, and chicken bouillon in a bowl.
- Debone the chicken (see note). Trim all the fats from chicken skin.
- Stitch up the rump & lower part of the chicken.
- Add 1/3 of the ground chicken mixture to stuff the chicken skin. Add one egg.
- Stuff another 1/3 of the chicken and add one egg. Add the rest of the ingredients until the sac is full (reform the chicken as it was before).
- Stitch up the cervical section & other parts in which the skin is broken; make sure the stuffing mixture will not leak out.
- Steam the chicken for 30 min.
- Preheat the oven to 350°F.
Glaze
- Combine all the ingredients. Smear the chicken with the margarine mixture and roast for 20 minutes. Apply a second coating and roast for another 20 minutes.
- Turn the oven to 400F and broil the chicken for 15 minutes. Let it cool and open up all of the stitches.
Sauce
- Add oil and garlic to a hot pan. Add the rest of the ingredients except cornstarch.
- Bring it to a simmer; pour in the cornstarch mixture; whisk constantly until the sauce is slightly thickened.
How to debone a chicken without damaging the skin
If you’ve never deboned a chicken, here’s a quick tutorial I found on YouTube. I purposely removed the wings, so be careful of those sides when you remove them as well. I also used bamboo skewers to close the open space on the neck and bottom. That way, the filling stays well inside the chicken.
Can I skip using ground chicken in this recipe
Short answer: yes, you can. Be sure to use 80% lean ground beef to ensure the meatloaf stays moist and juicy.
Storing
Once you’ve mastered the art of deboning a chicken, this chicken meatloaf is the easiest comfort food you’re likely to make! Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Add 1-2 tablespoons of chicken broth to reheat in the oven for 20 minutes at 250F to keep it from drying out.
In an airtight container, You can freeze chicken meatloaf in the freezer for up to 4 months.
Best way to serve ground chicken meatloaf
This meatloaf is a satisfying meal. I suggest serving ayam kodok with a side of fries, steamed carrots, and vegetables. Some ideas include garlic broccoli, baked beans, and end it with bubur ketan hitam. Yum!
Chicken Meatloaf (Indonesian Ayam Kodok)
Ingredients
- 2 lb cornish hen
- 1 lb ground chicken
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 2 teaspoons salt
- 1/2 teaspoons white pepper
- 1 cube chicken bouillon
Glaze:
- 1 tablespoon butter melted
- 2 tablespoons sweet soy sauce
- 2 tablespoons honey
- 1/2 teaspoons black pepper
- 2 eggs hard-boiled
Sauce:
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 2 tablespoons sweet soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoons salt adjust to taste
- 2 tablespoons cornstarch dissolve in 1/2 cup water
- 1 cube chicken bouillon
- 2 cups water
Instructions
- Mix the ground chicken, beef, breadcrumbs, salt, white pepper, and chicken bouillon in a bowl.
- Debone the chicken (see note). Trim all the fats from chicken skin.
- Stitch up the rump & lower part of the chicken.
- Add 1/3 of the ground chicken mixture to stuff the chicken skin. Add 1 egg.
- Stuff another 1/3 of the chicken and add 1 egg. Add the rest of the ingredients until the sac is full (reform the chicken as it is before).
- Stitch up the cervical section & other part which the skin ws broken; make sure the stuffing mixture will not leak out.
- Steam the chicken for 30 min.
- Preheat the oven to 350°F.
Glaze
- Combine all the ingredients. Smear the chicken with the margarine mixture and roast for 20 minutes. Apply a second coating and roast for another 20 minutes.
- Turn the oven to 400°F and broil the chicken for 15 minutes. Let it cool and open up all of the stitches.
Sauce
- Add oil and garlic to a hot pan. Add the rest of the ingredients except cornstarch.
- Bring it to a simmer; pour in cornstarch mixture; whisk constantly until the sauce slightly is thickened.
Katie | Healthy Seasonal Recipes says
I love this idea. How fun! We have a huge group this year, so I’ll have to find another occasion to make this instead!
Admin says
Thanks, Katie 🙂 Enjoy your thanksgiving 🙂
Rachel @ Baked by Rachel says
This is such a unique twist on a classic! So fun!
Admin says
Thanks, Rachel 🙂
Alice @ Hip Foodie Mom says
oh my gawd, this chicken meatloaf and that egg!!!!! WOW, this looks amazing!
Admin says
Thanks, Alice 🙂
Sabrina Fox says
This looks absolutely amazing! Added to my recipes. 🙂
Admin says
Glad you enjoy it 🙂
jennyb says
Great recipe. Perfect for 2 isn’t it?
Admin says
Absolutely 🙂
Brooke says
I’ve never deboned a chicken, nor have I ever thought to, now I want to try it! I’ll have to give this recipe a try sometime!
Admin says
Hope you got a chance to make this 🙂
Dia says
This is funny I’ve done thanksgiving for 2 one and we had bbq chicken. . It wasn’t traditional but it was yummy