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Chicken or Turkey Meatloaf

Created by Dalaney on October 18, 2012

2 tablespoons vegetable oil
1 small yellow onion, finely diced
1 medium celery stalk, finely diced
4 medium garlic cloves, minced
2 1/2 teaspoons kosher salt
1/2 cup dry white wine
2 pounds ground chicken (dark-meat chicken or a mixture of dark and white ground turkey)
1/2 cup panko

Step 1: Heat the oven to 375°F. Coat a 9x5-inch loaf pan with butter; set aside.
Step 2: 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.
Step 3: 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.
Step 4: 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).
Step 5: 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.