Chicken Meatloaf

ADDITIONAL CONTRIBUTORS Dane Feldman

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

Directions:
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.

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