Thursday, September 21, 2006

Chicken Loaf - Meatloaf with a Twist

Chicken Loaf

Prep time: 5 minutes
Bake time: 1½ hours
Serves 4

1½ lb/680 g ground chicken or turkey
½ cup large flake oatmeal (instead of breadcrumbs)
2 cups shredded cabbage (I used bagged coleslaw mix), coarsely chopped
½ cup onion, finely chopped
½ cup red pepper, finely chopped (recipe called for green pepper, but that’s not my fave)
2 cloves garlic, minced
1 heaping tbsp fresh herbs (I used lemon thyme this time around, but oregano, regular thyme would also be delicious) or 1 tsp dried
2/3 cup hot mustard (I used Kozlik’s horseradish mustard, but any Dijon type would work well. The real recipe called for ketchup, so you could definitely go that route)
Salt and pepper to taste

1. Preheat the oven to 350°F/180°C

2. In a large bowl combine chicken, oatmeal, cabbage, onion, red pepper, garlic, herbs and ½ of the mustard or ketchup. Mix well and form a loaf

3. Place in a non-stick or oiled loaf pan. Spread the rest of the mustard over the top of the meat loaf and bake for 1 hour covered and another ½ hour uncovered. The internal temperature should be about 150°F/70°C

Perfect with mashed cauliflower seasoned with grated Parmesan cheese, salt and pepper and some steamed or sautéed green vegetable for color and, of course, nutrition.

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1 comment:

Rosa's Yummy Yums said...

I'm sure that this loaf tastes fine! I've never tried this kind of dish with chicken meat.....