RECIPE MAGIC!

JUICY CHICKEN MEATLOAF

This is a true meatloaf in every way that matters: juicy, sliceable, deeply savoury, and satisfying hot or cold. Ground chicken is kept moist with EVOOs, Parmesan brings depth and richness, and shredded mozzarella melts into the loaf and finishes the top with a soft, browned layer. A tangy balsamic glaze brushed mid-bake carries a gentle sweetness. It’s a substantial dinner that eats like comfort food and holds together beautifully for leftovers and sandwiches the next day.

CHICKEN GARLIC PARM MEATLOAF

INGREDIENTS:

  • 1.5 lb ground chicken*
  • 1 medium onion, peeled, trimmed, finely diced
  • 1 tbsp EVOO for sauté pan
  • 1 tbsp Garlic EVOO
  • 1 tbsp Tuscan Herb EVOO
  • 1/4 cup chicken stock
  • 1 tsp soy sauce
  • 1/2 cup panko breadcrumbs
  • 1/2 cup fresh, finely grated Parmesan cheese
  • 1/2 cup shredded mozzarella, plus 1/2 cup for topping**
  • 1 large egg
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

*If ground chicken is not available substitute with extra lean turkey. **For sharper topping, we use cheddar instead of mozzarella. 

For Glaze:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup Traditional dark balsamic

DIRECTIONS:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Heat EVOO in a sauté pan over medium heat. Add onions and celery and cook until soft, about 5–8 minutes. Turn off heat, add chicken stock, stir, and set aside to cool.

In a large bowl, combine ground chicken, panko, soy sauce, Parmesan, egg, milk, salt, pepper, and the Garlic and Tuscan Herb EVOOs. Add the cooled onion and celery mixture. Mix gently until just combined. Do not overmix.

Shape mixture into a loaf on the prepared baking sheet, approximately 8" × 4" × 3". Place in oven and bake for 35–40 minutes, until the centre reaches 165°F.

While the meatloaf bakes, whisk together the glaze ingredients until creamy.

Remove meatloaf from oven. Brush generously with the glaze and sprinkle mozzarella evenly over the top. Return to oven for 5–7 minutes, until the cheese is melted and bubbling.

Rest 5 minutes before slicing. Drizzles of EVOOs and dark balsamics of choice is suggested.