Some people are turned off by meat loaf due to its lack of flavor and its old school ketchup topping. I even saw the look in my husband’s eyes when I said we were having a chicken meat loaf, like, ‘ewww’ or ‘boring…”, but this dinner was packed with flavor and different textures.
1 Tbsp Extra Virgin Olive Oil (EVOO)
1 onion, diced
1 green bell pepper, diced
1 small jalapeno, diced
1 garlic clove, minced
1 lb ground chicken
1 cup fresh breadcrumbs (I cubed a stale baguette)
1 beaten egg
½ cup pine nuts
4 oz sundried tomatoes, drained and chopped
5 Tbsp milk
1 tsp minced fresh Rosemary
2 tsp minced fresh parsley
½ tsp salt
Preheat oven to 375 degrees.
In a frying pan over med-high heat, drizzle EVOO and sauté onion, peppers and garlic for about 5 minutes. Set aside to cool.
In a large mixing bowl, combine chicken, breadcrumbs, egg, pine nuts, tomatoes, milk, herbs and salt. Mix in onion mixture.
Once combined, but do not over mix, transfer chicken mixture to a greased loaf pan. Bake uncovered for 1 hour.
Slice and enjoy with a side of Chili and Rosemary Infused Potatoes.
I had never heard of chicken meatloaf before today, but it does look appetizing.
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