Chicken Meatloaf

Dear Readers,

Every now and then I really enjoy a comforting meal. Meatloaf is one of my favorite dishes however it can be loaded with a lot of saturated fat. I swapped out the traditional beef and added chicken or even turkey. I added more veggies into the meatloaf and relied on fresh herbs to give it a great comforting taste. I hope you enjoy my recipe for chicken meatloaf.


Ingredients:

1 tbsp olive oil
1/2 cup onion, chopped
1 stalk celery, chopped
1/2 cup zucchini, finely chopped
1/2 cup red bell pepper, chopped
2 garlic cloves minced
1 tsp of each, chopped: thyme, rosemary
1/4 cup chopped parsley
1 egg whites
1 tsp. Dijon mustard
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tbsp water
1/3 cup whole wheat breadcrumbs
1 lb. ground chicken meat
2 tsp. salt
2 tsp. black pepper
1 bay leaf
½ C canned tomatoes, crushed or chopped


Directions:

Heat oil, add the onions, celery, zucchini, and garlic and cook until softened until caramelized (about 5 minutes). Add a pinch of salt and ground pepper. Stir and remove from heat and cool.

Preheat the oven to 350 degrees. Cool the vegetable mixture, add the egg white, mustard, ketchup, worcesteshire, and water, and herbs then mix until combined.

Add breadcrumbs, ground meat, pinch of salt and pepper and mix only until incorporated. Transfer to loaf pan and form.Place one bay leaf onto of the loaf and then pour the tomato mixture over the top and bake for 45 minutes to an hour.
Season with salt and pepper. Garnish with fresh parsley.