Here’s a new take on a classic family favorite recipe, meatloaf. I’ve replaced the red meat (generally beef or a combination of beef, pork and lamb) with leaner ground chicken. Further, this version of meatloaf features whole grain breadcrumbs and oatmeal, yes oatmeal, to bind the meatloaf together. I added some barbecue sauce in lieu of the more traditional ketchup to jazz up the flavor component.
The result? A true “make-again!” in R and G’s opinion.
Barbecue Chicken Meatloaf
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon balsamic vinegar
1 pound ground chicken
2 eggs, beaten well
½ teaspoon dry mustard
½ teaspoon celery salt
¼ teaspoon dried dill
½ teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
½ cup barbecue sauce, divided use
¾ cup whole wheat breadcrumbs (or just use plain)
¾ cup quick oats oatmeal
Preheat oven to 375 degrees.
In a medium saute pan over medium high heat, add the oil and onion. Cook for 4-5 minutes or until the onions soften and begin to brown. Add the garlic. Cook one minute and then add the balsamic vinegar to deglaze the pan. Remove from heat to cool slightly.
In a large bowl, mix the chicken and eggs. Add the dry mustard, celery salt, dill, parsley, salt, pepper and ¼ cup barbecue sauce. Mix well until all is fully incorporated.
Add the breadcrumbs and oatmeal and mix well until all is fully incorporated. Shape into a oval “loaf,” and place on a baking sheet.
Bake for 30 minutes. Remove from oven and spread remaining ¼ cup barbecue sauce on top. Bake an additional 15 minutes or until the middle of the meatloaf is firm.
Let sit for 10 minutes before serving.
We served ours with a bit of avocado dip on the side, a recipe I’ll share tomorrow!