Food Adventure Collage.

carnitas snack shack. c-level. world famous. woodstocks. terra american bistro. buddies. corbins. casey's cupcakes. mandarin beijing. nazca grill. eiffel tower restaurant. gordan ramsay burgr. in-n-out. bankers hill bar and grill. los primos. bistro sixty. ruth's chris.


... to a place I like to call my very own. *waving hello*

I invite you to enjoy reading about the food adventures that I have with friends, family, and colleagues.

I adore food and I cannot just choose one particular food that is my fave.

Food is really is my favorite. Enjoy!

Sunday, January 24, 2016

[Recipe] Chicken Meatloaf

I have been on a poultry and seafood kick since October of last year and I am trying to limit myself on eating red meat (beef and pork - what, no bacon?!).  I decided to to make chicken meatloaf instead of the usual ground turkey meatloaf.  Ground chicken is generally cheaper than ground turkey at the grocery store, so I have been using it a lot on other recipes, like tacos, burgers, chili, etc.  I purchase all my meat from Sprout's Farmers Market, and there was a special on ground chicken breast, so I purchased a package that was about 2 1/2 pounds.  This recipe only calls for 2 pounds, so made a couple of ground chicken burger patties and stored it in the freezer for another quick meal.

Chicken Meatloaf 

  • 2 pounds ground chicken, thawed
  • 1 egg
  • 1 onion, finely chopped (I used 3/4 of a really large yellow onion)
  • 1 cup milk (I use 1%)
  • 1 1/4 cup dried bread crumbs
  • large pinch of salt and coarse black pepper

3 tablespoons brown sugar
3 tablespoons prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees. In a large bowl combine the ground chicken, egg, onion, milk, bread crumbs, and salt and pepper (clean hands or a large spatula).

Using your hands, form into a loaf and place in a lightly greased 9" x 13" in baking dish or a foil lined baking dish (spray the foil with nonstick canola oil spray).   Sprinkle the top with another dash of salt and pepper.

In a separate bowl combine brown sugar, mustard and ketchup. Pour over the top of the meatloaf, spreading evenly. Sprinkle a little bit of brown sugar over the top of sauce. Bake for about one hour and a half or until cooked through.  Let the loaf rest for about 15 minutes before cutting into it.

It may seem like a LOT of onion after you finely chop it up, but two pounds of ground meat is a lot of meat.  Your house will smell amazing while it is cooking and I guarantee that your mouth will water.  Ta-da... here is the final result.  I served it with homemade mashed potatoes (with a sprinkle of shredded cheddar), and organic baby romaine with creamy balsamic dressing.

Here is my original post for the No Fail, Turkey Meatloaf.

Happy cooking - enjoy!

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