E's Heartsmart Chicken Meatloaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Slimmed down version of traditional meatloaf from Bonnie Stern's The Best of Heartsmart Cooking. (Instead of 1 egg and 2 egg whites, as called for in the original recipe we use the equivalent in egg substitute). Ingredients:
2 lbs. chicken, lean |
1 tsp. olive oil |
1 onion, chopped |
2 cloves garlic, finely chopped |
2 tbsp. egg beaters |
1/2 cup ketchup |
1 tbsp. worchestershire sauce |
1 tbsp. mustard |
1 tsp. red chilies |
1/2 tsp. salt |
1/2 tsp. black pepper |
1 cup bread crumbs, whole wheat |
2 tbsp. basil |
Directions:
1. Heat oil in non-stick skillet on medium heat. Add onion and garlic and cook gently for a few minutes until fragrant but not brown. Cool.
2. In a large bowl combine chicken, eggs, ketchup, Worcestershire, mustard, chilies, salt and pepper, bread crumbs and onion mixture. Knead everything together. Mix in basil.
3. Spoon mixture into lightly oiled 9x5 inch loaf pan. Cover with parchment paper or foil.
4. Bake in a preheated 350F oven for 1 hour. Uncover and bake for 20 minutes longer. Cool for a few minutes. Drain off any liqiud accumulated in pan. Unmould and serve hot, or cool in pan and unmould before serving.
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