Chicken Meatloaf

For the most part, I make meatloaf the way my mom taught me with very few adjustments. It's simple to prepare and has the advantage of being a recipe that can be assembled up to a day before cooking. I am a big fan of dishes that can be prepped ahead of time. It allows me to know that dinner is ready to go when I am and frees up the rest of my day to cross things off my "to do" list. These days I've been spending a lot of my time at home sewing reusable cloth face masks. I do love a good accessory. Just because we have to wear a face mask in public doesn't mean it can't be chic. Orders have been pouring in and I'm happy to spend my days productively.

Ground chicken is a great way to lighten up lighten many recipes. I often swap out beef or pork in recipes with chicken or turkey for a change of pace. Meatloaf is a perfect canvas for either of these. Seasonings can be adjusted to accommodate the various proteins, but it's basically the same recipe I've made countless times. 

We may be required to wear masks, but there's no reason they can't be chic.
 I think my friend Ron looks particulary fetching in his mask.

Fun fabrics for every outfit!

Simple ingredients that can be varied to taste and dietary restrictions. Bread crumbs can be swapped out for almond meal for a gluten free dish.

I love my collection of vintage PYREX baking pans.
 I have quite a few, but am always on the hunt for more.

For an authentic vintage PYREX pan made the US, be sure to look for the logo in all caps.

Chicken Meatloaf

Serves about 6

Ingredients: 

2lbs ground chicken

1c bread crumbs

1 onion 

1 clove garlic

2 stalks celery

1 carrot

1 tbl dried Italian seasoning (dried parsley works too)

2 eggs

1/2c ketchup

2 tbl Worcestershire sauce 

2 tbl dijion mustard

1 tsp salt

1/2  tsp pepper 

Directions:

Preheat the oven to 350 degrees.

1. Spray a loaf pan (I like a glass PYREX pan) with a non stick spray. Place on a cookie sheet. Set aside.

2. In a large mixing bowl, combine ground chicken and bread crumbs.

3. Place onion, garlic, celery, carrot, Italian seasoning, eggs, 1/4c ketchup, 1tbl Worcheshire sauce, and 1 tbl mustard in a blender. Blend until smooth and add to the ground chicken. Add salt and pepper and mix until well distributed. 

4. In another small bowl, combine remaining ketchup, Worcestire sauce and mustard.

5. Place the meat mixture into the prepared pan and smoothly pat into a loaf. Spread the ketchup mixture on top and place in the oven.

6. Cook for about 1 hour or until a meat thermometer placed in the center of the loaf reads 165 degrees.

7. Let the meatloaf rest for about 20 minutes before serving.