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June 11, 2009

Chicken Meatloaf

Chicken Meatloaf

As I've mentioned in the past, lately I'm starting to grow an aversion to ground beef, especially in it's raw form. I don't like to look at it, touch it, or even smell ground beef! I tolerate it for Jamison's sake by holding my breath and grinning and bearing it because I hate to take away one of the few things he can still eat, but it's seriously becoming really not my thing! Once in a blue moon I'll get a craving for something made with ground beef, but those cravings are becoming fewer and far between.

For some reason ground chicken and turkey don't really bother me that much though, so I've started substituting them (and mushrooms when I want something without meat) in place of ground beef for things that I am going to eat and I really like the results! This meatloaf is the prime example.

Now if I could just convince Jamison that ground chicken/turkey is the way to go.... ;oP

What You'll Need:
1 pound of ground chicken
1/2 of a large onion, chopped
1/2 of a bell pepper, chopped
2-4 garlic scapes, chopped (Note: If you don't have, or can't find garlic scapes, you could use a couple of cloves of minced garlic.)
1/2 cup of sun dried tomatoes
Sea salt
Freshly ground black pepper
1 cup of oatmeal
2 eggs
1 cup of ketchup, divided (Note: I always used an organic brand because they don't have high fructose corn syrup in them.)

Preheat oven to 400 F.

In a large bowl squish together ground chicken through eggs and 1/2 cup of ketchup. If you want you can do this in the bowl of your mixer or with a spoon, but really the best way to do it is just get your hands in there and mix! Keep mixing, stirring or squishing until the ingredients are completely blended.

Once everything is mixed, press the mixture into a loaf pan that has been sprayed with non-stick spray. Add the remaining 1/2 cup of ketchup to the top and spread out to cover the top.

Bake for 35-45 minutes or until chicken is done through.

Makes 6 servings.

Notes: You could use ground turkey instead if you liked.

Posted by Dianne at June 11, 2009 12:03 PM

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Comments

i am going to have to try this! my husband won't eat ground beef meatloaf because the last time i made it 4 years ago he got the flu later that night and he still blames it on the meatloaf, lol. so i haven't been able to make meatloaf in 4 years! this way i could. thanks for sharing! oh and i buy the organic ketchup too because of no HFCS! i can't believe how much stuff that is hiding in. makes me so mad!

Posted by: heather at June 11, 2009 1:20 PM

Dianne,

I hear ya about the whole ground beef thing. I find that you may learn to enjoy G.B. if you grind it yourself. I used to do it when I worked at several restaraunts for my private meal. I still do it now and again for myself if I feel like a burger ( just no bun) ;-)

If you have a Kichen-Aid mixer, you can buy an atachment for around $99 at the KA site, or you can check e-bay for it. Or, you can do it using a food processor with a very sharp blade, and some meat that's been frozen slighly.

Cut desired meat into cubes, cleaning off any sinew, skin and excess fat. You need some fat to keep the meat juicy. Freeze for 30 minutes or until just slighyly frozen ( the meat shouldn't be stiff). Pulse the meat in the processor until it is in very small pieces. Then you can thaw it and use it in all your recipes.

The upshot for doing a little extra work is that YOU control what kind of meat you use, and you can be sure of the quality.

CC

Posted by: Culinary Chick at June 11, 2009 1:22 PM

Heather, I hope you like it if you do try it. I had left overs today at lunch and it was even good then!

CC, That's a good idea! I have the meat grinding attachment for my mixer, but I've never used it. Maybe I should pull it out and play around with it and see if I can't come up with something.

Posted by: Dianne at June 11, 2009 2:27 PM

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