This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!
I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.
I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance. Reheat in a 300F oven for 15 minutes.
Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.
1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)
1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS
Nutritional Information per serving:
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg