Savory Chicken Meatloaf with Dried Fruit (Myasny Keks)
If you are looking for a centerpiece that feels both rustic and a little bit fancy, this savory chicken meatloaf with dried fruit is exactly the kind of dish you will want to make again and again. Baked in a loaf pan and wrapped in a blanket of smoky bacon, it slices beautifully and delivers a wonderful contrast of flavors: tender chicken, melty cheese, and pockets of sweet raisins, cranberries, and prunes tucked throughout. You bake it until the bacon turns deep golden and crisp, then slice it warm so every piece shows off that gorgeous ribboned interior.
In Ukrainian home kitchens, savory “cakes” and meat loaves like this one (often called myasny keks, literally “meat cupcake”) have long been a clever way to turn everyday chicken into something worthy of a celebration. The tradition of folding dried fruit into meat dishes goes back generations across Eastern Europe, where prunes and raisins were prized for adding natural sweetness and richness during the long cold months. This recipe carries that spirit forward: it is the dish a Ukrainian grandmother might set in the middle of the holiday table, knowing it will disappear fast.
The secret to a moist, sliceable loaf is the binding. Whisking the eggs with sour cream and a little cornstarch creates a tender custard that holds the chicken together without making it dense, while the grated hard cheese and pulled suluguni melt into creamy streaks as it bakes. Be sure to cut your chicken into small even pieces rather than grinding it, so the loaf keeps a hearty, meaty bite. Lining the pan with overlapping bacon and letting the ends hang over the rim lets you fold them right over the top, sealing in moisture and giving you that irresistible crust.
Tips & Substitutions
- Chicken: Thighs work beautifully in place of breast for an even juicier, more forgiving loaf.
- Cheese: No suluguni? Use low-moisture mozzarella string cheese, which pulls apart and melts the same way.
- Dried fruit: Swap the cranberries for dried cherries or chopped dried apricots, and the prunes for dates if you prefer.
- Sour cream: Full-fat Greek yogurt is an easy stand-in that keeps the batter tangy and thick.
- Binder: If you are out of cornstarch, an equal amount of all-purpose flour or potato starch will hold the loaf together.
- Make it lighter: Skip the bacon wrap and simply grease the pan; brush the top with a little oil so it browns.
Let the loaf rest for about ten minutes after it comes out of the oven so the slices stay neat and the juices redistribute. Serve it warm with a crisp green salad, roasted potatoes, or a dollop of mustard and horseradish on the side. Leftovers are just as good cold, sliced thin for sandwiches the next day, and the loaf keeps well covered in the refrigerator for up to three days. You can also wrap individual slices and freeze them for a quick, satisfying meal whenever you need one.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Rinse the dried fruit in warm water and pat dry. Cut the prunes into small pieces. Cut the chicken fillet into small strips.
Whisk the eggs with the sour cream, then add the chopped suluguni and the coarsely grated hard cheese. Add the chicken and minced garlic to the bowl, sprinkle in the cornstarch, season with salt and pepper, and mix thoroughly. Stir in the dried fruit.
Line a loaf pan with thin strips of smoked bacon so the ends hang over the sides of the pan. Spoon in the meat mixture, then fold the overhanging bacon over the top to cover.
Place the dish in an oven preheated to 180 C (350 F). Bake for 40 minutes. Then turn the loaf out onto a baking sheet and return it to the oven for another 20 minutes, until the bacon is golden. Your savory chicken meatloaf with dried fruit is ready. Enjoy!
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