32 All Time Best Meatloaf Recipes
There is something about meatloaf recipes that are timeless. These recipes are handed...
Recipe: #7587
October 18, 2012
Categories: Meatloaf, Chicken, Carrot, Game/Sports Day, Sunday Dinner, Oven Bake, High Protein, Ground Chicken, Chicken Dinner, more
"This is a tasty meatloaf that is lower in fat than beef. To avoid dry chicken meatloaf don't use white meat, use dark meat instead."
Heat the oven to 375°F. Coat a 9x5-inch loaf pan with butter; set aside.
Heat the oil in a large frying pan over medium heat. Add the onion and celery and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 8 minutes. Add garlic. Cook for 2 minutes.
Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4-5 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, shredded carrot, shredded cheese, parsley, Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.