sneaky chicken meatloaf

Serves 8
1sp per serving

1.25# ground chicken breast
2 cups white button mushrooms
1 medium zucchini
1 yellow onion
1 large shallot (optional, can use additional 1/2 onion)
1 head of garlic, peeled
1tsp salt
1Tbsp olive oil
1Tbsp tamari or soy sauce
1Tbsp worchestershire sauce
1Tbsp tomato paste
1tsp dry mustard powder
1tsp nutritional yeast (optional) 
1/4tsp crushed red pepper flakes
1/2tsp fresh ground black pepper
2 eggs

1Tbsp ketchup
1tbsp Lemonaise light (or whatever light mayo you like)
2tbsp Dijon mustard
1Tbsp honey
1tsp onion powder
Pinch red pepper flakes
Black pepper to taste

Preheat oven to 375

Using a box grater or food processor with the grater disc, grate the mushrooms, zucchini, onion, and shallot.

Add to a LARGE sauté pan, add 1/2tsp salt and pepper, and sauté over medium heat until the liquid has evaporated.

While the veg is sweating in the pan, peel and mince a head over garlic. After it is minced, add 1/2tsp salt and mince again.

Combine tomato paste, soy sauce, worchestershire sauce,  dry mustard, Chile flakes, nutritional yeast, and onion powder to a small bowl and mix. I call this the UMAMI BOMB

When the liquid has evaporated from the veggies, add olive oil and garlic and sauté 2-3 minutes NOT STIRRING MUCH, To get deep caramelization on the veggie mix. Once it’s browned, turn the heat off and add the umami bomb. 

Take out of the pan and cool. 

Combine the ground chicken and the eggs and mix to combine. Lumps are ok.

This is the time to make the glaze. Combine all ingredients in a small bowl and mix well to combine.

When the veggie mixture is cooled, add to the ground chicken and egg mixture. Mix well. Transfer to a loaf pan.

Top with glaze and bake for 30-40 minutes until internal temperature is 165


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