Make Ahead

Shrimp Meatloaf

by:
October  4, 2022
5
1 Ratings
Shrimp Meatloaf
  • Serves 6
Author Notes

This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings. —thirschfeld

Test Kitchen Notes

This recipe is terrific. Thirschfeld walks you through it with ease, even including a prep photo. Everything worked as outlined. My husband and I immediately sampled it once it was done -- delicious, unconditionally so. A unique and tasty recipe for my next dinner party -- honest! Quite an interesting combo of ingredients and a cooking method new to me. Big thumbs up. - Lizthechef —The Editors

What You'll Need
Ingredients
  • For the meatloaf:
  • 1 tablespoon unsalted butter
  • 2/3 cup onion, fine dice
  • 1/3 cup red pepper, fine dice
  • 1/3 cup celery, fine dice
  • 1 tablespoon garlic, minced
  • 1 1/2 pounds ground chicken, I used thigh meat
  • 1/2 pound raw shrimp, peeled, deveined and cut into 1/2 inch chunks
  • 1 1/2 teaspoons fresh thyme, minced
  • 1 tablespoon Italian parsley, minced
  • 1/3 cup bread crumbs
  • 1/4 cup cream
  • 1 egg
  • Kosher salt and fresh ground pepper
  • 1/2 cup saltines, ground, or smashed fine
  • 2 tablespoons Italian parsley, minced
  • For the dipping sauce
  • 1/3 cup mayonnaise
  • 1/2 teaspoon whole grain mustard
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice
Directions
  1. Place a saute pan over medium heat and add the butter. When it melts add the onions, red pepper and celery. Season with a little salt and pepper. Saute until translucent without browning them. Add the garlic and saute until fragrant. Remove from the heat and let cool. In a large mixing bowl, if you have a stand mixer it works great, place the chicken, shrimp, bread crumbs, cream, egg, parsley and thyme. Add a 1 teaspoon of salt and a 1/2 teaspoon of pepper. Add the cooled veggies and mix until very well combined. Place a large pot, filled half way with water, on the stove and turn the heat to high. Place a 10 x 10 piece of plastic wrap on top of a 10 x 10 piece of foil. Place a quarter of the filling on the wrap and wrap it up being careful not to let the wrap roll into the interior of the loaf. Now roll the plastic wrapped loaf in the foil. Twist the ends of the foil until the loaf is tight. Repeat this process three more times with the remaining loaf mixture. When the water is boiling add loaves and reduce the heat to a simmer. Let simmer for 40 minutes. If they don't stay submerged you can turn them occasionally or put a wire rack on top of them . While they are cooking combine all the dipping sauce ingredients in a bowl and mix well. Check the loaves by inserting a cooking thermometer into the middle. It should read 165. If not cook longer. Combine the saltine crumbs and the parsley on a tray. Carefully unwrap the loaves, there will be lots of juice so you may want to do this on a plate. Then roll them in the crumbs. Slice and serve.
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4 Reviews

Frank M.
Frank M. October 17, 2012
This is a very novel recipe! The Filipino's have an offering, called "Ebutido" which has boiled egg and sliced hotdogs rolled up the same way within the meatloaf. Wrapped the same way, but steamed. Your's is a novel recipe I shall try at first opportunity. Thanks.
 
Becky J.
Becky J. June 6, 2012
Wrap in plastic wrap to cook? Not I. Recipe looks great but will find some other method to cook.
 
Lizthechef
Lizthechef March 20, 2010
I tested this as a potential editor's pick and my husband and I were "testing" it before cocktail hour. This is a wonderful recipe. BTW, this is probably not proper, but it warms up beautifully in the microwave, 20-30 seconds (sliced). Double the dipping sauce or you will fight over the last spoonful.
 
coffeefoodwrite
coffeefoodwrite March 18, 2010
Very interesting rolling technique. We do something similar with a salmon/potato roll type appetizer we make. Although the next step for us would be to put it in the fridge or freezer to harden it before slicing. It is interesting that you drop these in water and simmer for 40 mins. Although I am not testing this recipe -- I am definitely going to try these! Thanks.