Chicken Meatloaf


By Dane Feldman

Photo by Dane Feldman.

Traditional meatloaf is something I’m not too interested in, but because my father does not eat red meat, we’ve created a more heart healthy version involving ground chicken and fresh tomatoes.

What you’ll need:
1 lb ground chicken
2 eggs
1 stalk celery
1/2 large white onion
4 cups cherry tomatoes, halved
1 cup shredded cheese
2/3 cup baby carrots
4 gloves garlic, minced
2 tbsp extra-virgin olive oil
1 tbsp Florida seasoned pepper
1 tsp dill
1 tsp adobo seasoning
1 tsp poultry seasoning

Preheat the oven to 400.

In a processor, puree the onion, carrots, and celery.

In a mixing bowl, beat the eggs and add the ground chicken. Mix thoroughly and add the pureed vegetables. Mix in the spices.

Heat the oil in a sauté pan and add the garlic. Cook the garlic until softened and add the tomatoes. Cook on medium-high heat for approximately 10 minutes. Stir and break up the tomatoes periodically so that it forms a sauce.

Pour the chicken and vegetables into a loaf pan. Top this with the tomato sauce and sprinkle the cheese over the sauce.

Cover with aluminum foil and refrigerate for at least 2 hours.

Bake for 30 minutes and remove aluminum foil. Bake for 5 more minutes or until the cheese melts before serving.