Meatloaf rules! I don't know many people who don't like it! My wife is fond of chicken mince so I needed to make a chicken meatloaf and it turned out fantastic! Better than I could imagin! So what are you waiting for?
Meat grinder (I bought me a kenwood but others might be good too)
Platesetter for indirect cooking when using a kamado.
Remove the skin from the chicken thighs and debone them or ask your butcher to do so. You can save the bones for making chicken broth afterwards.
Cut the deboned chicken thighs in squares from about 2 cm. and freeze them for about an hour. This way they will firm up and will be easier to handle in your mincer.
Now you need to act quick. You don't want the meat to get warm. Mince your thighs with the coarse blade (8mm) for a first time.
Mince the coarsely grinded meat for a second time with the medium (4.5mm) blade.
Finely chop the spring onion and carrots. Add them to the minced chicken with the other spices. Mix through thoroughly!
Form your meat loaf and put it in the fridge while you start your fire.
Prepare your BBQ for indirect cooking at 150°C/300°F.
Add to apple wood chunks and wait until the smoke turns blue.
Put the meatloaf in your BBQ/Smoker until you reach an internal temperature of 74°C/165°F. It will take about 30-40 minutes. Baste the meatloaf with a sauce at taste (my wife prefers without the sauce).