I’ve been playing around with several recipes that traditionally have starred red meat as their main player. But since my husband and I have dramatically decreased our intake – I’ve started to adjust some tried and true faves with a cluck instead of a moo.
Meatloaf seemed like a good place to start! I have to be honest; I was concerned that this might be dry since chicken breast tends to be much leaner than ground beef – which is usually chuck or round – which is at least 20% fat. But if you add enough aromatics and savory liquid – you’ll be good to go!
2 chicken breasts* (about 800 grams or just under two pounds) OR about 2 pounds of ground chicken
1 tbs olive oil
1 red onion, finely diced
1 tsp dried thyme (or use fresh – use 2 tsp if using fresh – and mince it finely)
1 tsp kosher salt
2 tsp Tajin
1 tsp black pepper
¼ panko breadcrumbs
1 egg slightly beaten
3 tsp Worcestershire sauce
1 tbs tomato paste
3 tbs chicken stock
¼ cup ketchup
A few dashes of jalapeño sauce (think green Tabasco)
Method:
Preheat oven to 350 degrees.
I used a food processor to grind two chicken breasts. If you choose this way – simply cut each breast into about 1-inch chunks and blitz until well ground. OR just buy the chicken ground. Set aside.
Heat a medium sized skillet over medium heat and add olive oil. Meantime dice the onion. When the oil is shimmering, add along with the thyme. Stir to coat and cook until onions are softened – about 8 minutes.
Take off the heat and allow to cool slightly.
In a large bowl, combine the chicken, beaten egg and panko breadcrumbs. Set aside. Now, add the tomato paste, Worcestershire sauce and chicken stock to the onion and thyme mixture. Combine thoroughly. Add salt, Tajin, and pepper. Using clean hands, mix into the chicken mixture until just combined – but thoroughly combined.
Turn out onto a sheet pan lined with parchment paper. (If you don’t have parchment, spray the pan with nonstick cooking spray.) Form it into a loaf – resembling a football (American football that is).
Lastly, add the ketchup on top and spread evenly. Add as much jalapeño sauce as you’d like. Of course, you could skip that if you’d like – but jalapeño sauce isn’t as hot as it’s zingy – I think it kicks it up without burning you out!
Bake for 1 hour. With an instant read thermometer, the internal temperate should read 165 degrees Fahrenheit. If it doesn’t – continue to bake. You DON’T want to eat underdone chicken!
Allow to cool for about 5 minutes. Cut into thick slices. You can serve with an arugula salad or favorite green of yours – or with roasted vegetables.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
