Forgive me, Great Chefs of the Past, for I have sinned. I made a meatloaf out of ground chicken. And the worst part – I enjoyed it.
In the eternal battle between an increasingly fat body and scales that refuse to lie – even a few lousy ounces – I have tried to eat more chicken and less beef. I love my Mother’s Meatloaf recipe, and in it there was no mention of chicken, but I made a chicken meat loaf. And I will do it again. It was delicious. I think it’s the cheese that makes this dish especially rich and yummy.
I made this recipe for the two of us but double it for a large family. Here’s how.
Beat one egg in a large mixing bowl. Add ¾ C Italian breadcrumbs, ½ C whole milk, 1 C shredded Italian cheese blend, ¼ C finely diced onions, ¼ C ketchup, 1 T Worcestershire sauce, 1 t garlic powder, 1 t salt and ½ t pepper. Mix thoroughly, then add crumbled ground chicken and gently mix together.
Form something resembling a loaf and bake in a 350 oven for 50 minutes. Remove the loaf, add 1 C ketchup on top and cook another 5 minutes. Let rest for 10 minutes, slice and serve and beg forgiveness for not following your mom’s recipe.
Ground Chicken Meatloaf
1 egg
¾ C Italian breadcrumbs
1 C shredded Italian blend cheese
½ C whole milk
1/4 C diced onions
¼ C ketchup (plus 1 C for topping)
! T Worcestershire Sauce
1 t garlic powder
1 t salt
½ t pepper
