Thursday, October 30, 2014

Meatloaf, Beatloaf.

Meatloaf, beatloaf.

I don't think there's much I can tell you about this particular dish that you don't already know.  It's an American staple and takes most of us back to our childhood.

I'm happy I've found a healthier way to make it without detracting from the flavor and nostalgic feeling of the meatloaf.  Take away the ketchup, add some herbs and spices and change the meat from beef to turkey or chicken.  And for the love of God, saute those veggies before you add them to the meat.  Jeez.

I hope you enjoy my take on your moms classic dinner!  And pair with this amazing Whipped Maple Butternut Squash and it's a revelation!

Herbed Chicken Meatloaf

1 lb ground chicken
1 tsp chopped parsley
1 tsp thyme
1 egg white or 2 tbsp greek yogurt
2 tbsp whole wheat bread crumbs
1 medium onion, minced
1 tsp olive oil
2 tbsp water

Preheat your oven to 400 degrees.

Heat a pan to medium heat and add the olive oil.  Add the onions to the pan and saute until soft (Add some of the water and steam if they start sticking to the pan).  Allow to cool.

In a large bowl, mix together the chicken, parsley, time, egg white or greek yogurt, bread crumbs and the onions.  Spray a baking dish with coconut oil spray (or whatever you have) and form the meat mixture into a loaf shape.  Top with a little bit more bread crumbs if you like.

Bake for 30 minutes. Slice and serve!


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