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
Ingredients:
Sauce:
3 tablespoons brown sugar
3 tablespoons prepared mustard
1/3 cup ketchup
Instructions:
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.
Ingredients:
- 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
Sauce:
3 tablespoons brown sugar
3 tablespoons prepared mustard
1/3 cup ketchup
Instructions:
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.
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