Chicken Meatloaf

Who says eating hearty can't be healthy? Try chicken meatloaf instead of beef, and cut fat calories almost by half. For this recipe, I used Gold'n Plump 90 % lean ground chicken, and mixed in a good heaping of shredded carrots, peppers, and onions.

I also tried a new technique here. Typically, meatloaf is molded onto a baking sheet then baked. But sometimes, mine can fall apart. To get around this, I first baked the meatloaf in a rectangular pan which sets the shape nicely. Once it has cooked, the loaf is then removed from the pan unto a baking dish, and pasted with a sweet ketchup glaze.

Chicken Meatloaf

Serves 4 to 5

1 lb ground chicken (90 % lean)

1 small onion, diced

1 red bell pepper, diced

1 carrot, grated

2 garlic cloves, minced

1/2 cup plain bread crumbs

1 egg

2 tbsp sundried tomato paste

Glaze (see recipe below)

1. Cook the onions and bell pepper in two tablespoons of oil over medium heat until they have softened. Add the garlic and grated carrots, and cook for an additional five minutes. Remove from the heat, and allow to cool slightly before adding to the rest of the ingredients.

2. Combine ground chicken, egg, bread crumbs, tomato paste, salt and pepper, and the cooked vegetables. Using a wooden spoon or your fingers, mix well to thoroughly combine.

3. Transfer to a well greased 8" rectangular baking pan and bake at 375 degrees F for 45 minutes. Remove from oven and invert the pan unto a greased baking sheet to remove the meatloaf. Turn the meatloaf right side up and brush the glaze on the top and sides. Return to the oven and bake for another 10 minutes. Serve.

Glaze

1/4 cup ketchup

1 tsp honey

1 tsp worcetshire sauce

Combine all ingredients.