Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Meatloaf With Sundried Tomatoes

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Meatloaf Withh Sundried Tomatoes (1)

Meatloaf is a favorite in my house. I’m always trying to reintroduce new flavors into my meatloaf. Whether I’m trying different types of ground meat or adding different ingredients, meatloaf is comfort food. This is my Meatloaf With Sun-Dried Tomatoes.

Meatloaf Gravy

I want to talk about my gravy for this dish. Sometimes I like to make a gravy that’s more in the style of an Au Jus. What I mean is, it’s more on the brothier side than a thicker style gravy. I’ll get into more detail later in the post.

I’m making this meatloaf with ground chicken. It’s leaner and I can play around with some new flavors. Let’s get started.

Meatloaf With Sundried Tomatoes (19)

Meatloaf With Sundried Tomatoes (6)

Meatloaf With Sundried Tomatoes (18)

Meatloaf With Sundried Tomatoes (13)

Meatloaf With Sundried Tomatoes (5)

Meatloaf With Sundried Tomatoes (2)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 6-8 Servings
Equipment: 12-inch sautépan, 1  rimmed baking sheet pan

2 tablespoons good olive oil
1 sweet onion, diced
1 red and yellow bell pepper, diced
1 Poblano pepper diced, (substitute green bell pepper)
1/2 cup chopped sun-dried tomatoes
2 cloves grated garlic
1 tablespoon dried oregano
2 large eggs
1/4 cup Ricotta cheese
1/2 cup half and half
5 dashes Worcestershire sauce
2 tablespoons Ketchup
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh Italian flat-leaf parsley
1 3/4 cups seasoned Italian breadcrumbs

2-pounds of ground chicken (substitute ground turkey)

2 cups unsalted chicken broth
2 cups unsalted beef broth
5 sprigs of fresh thyme
Salt and pepper to taste

Side Dish: 2 15-ounce bags frozen Petite Green Peas

Preheat the oven to 350-degrees F.
Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, cook for 5-7 minutes, stirring occasionally, until the vegetables are soft but not browned. Set aside to cool.

Place all the ingredients, from the list above, into a large mixing bowl adding the breadcrumbs last. Mix together until you get the consistency of wet sand. To that add the cooled sautéed onions and peppers and the chopped sun-dried tomatoes. Mix to combine.

Finally, add the meat. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.

Place a piece of parchment paper on a rimmed baking sheet pan. Transfer the meat mixture over to the lined sheet pan. Pat the meat into a flat rectangle and then press the sides in until the meat forms a cylinder down the middle of the pan.  The will ensure there will be no air pockets. Bake for 40-50 minutes, until the internal temperature, in the middle, reads 155-160-degrees F.

Remove from the oven and allow to rest for 10 minutes before slicing.

Directions For Gravy:
To a 3-quart saucepot add 2 cups unsalted chicken broth, 2 cups unsalted beef broth, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid up to a simmer. Salt and pepper to taste.

In a small bowl, add 4 tablespoons of cornstarch to 4 tablespoons of cold water. Whisk together until smooth paste forms. Whisk the *slurry (cornstarch/water mixture) into the sauce pot with the broth (chicken/beef) until the liquid comes back up to a bubble, 2-3 minutes. Fish out the thyme sprigs.

*Slurry:  Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth paste forms. Add the slurry into the hot, simmering liquid you want to thicken. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.


Homestyle Baked Mac & Cheese

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Chili Lime Spiced Chicken Burgers

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Chicken burgers are a great alternative to ground beef. Known to be a healthier option, they can be made using whatever flavors you like. Today I’m using a Chili Lime Spice Blend. Ground chicken acts as a blank canvas, these big bold flavors in this spice blend are perfect. These are my Chili Lime Spiced Chicken Burgers.

For my Jumbo-Style Heirloom Tomato Salsa just click on the link at the bottom of this post. It’s the perfect side for these delicious burgers.





Guacamole (4)




Chili Lime Spice Blend


Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, large mixing bowl, Chef’s knife

1 pound of ground chicken
2 tablespoons of Chili Lime Spice Rub
2 tablespoon of dried oregano
1 tablespoon of Italian flat-leaf parsley, finely chopped
2 tablespoon of garlic, freshly grated
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper
Canola oil
4 slices of Pepper Jack cheese
2 avocados, pit removed and sliced
2 limes juiced
4 bakery-style hamburger buns, buttered and toasted

Preheat oven to 250-degrees F.
In a large mixing bowl add the ground chicken, chili lime spice blend, freshly grated garlic, dried oregano, finely chopped flat-leaf parsley, Kosher salt, and fresh ground black pepper. Using a fork combine the spices so it’s evenly distributed through the meat. Gently pat the meat down into the bowl. Score the meat across and up and down with your hands making four equal sections. This will help to ensure the patties are the same size. Take one of the sections in your hands and form a patty. Transfer the patty to a baking sheet pan. Repeat the process forming the remaining patties.

While the cast-iron skillet is heating up over medium heat, lightly brush both sides of the seasoned chicken patties, with Canola oil. Allow the skillet to get really hot.

Set the four patties in the skillet and don not touch them Cook for 7 minutes per side. Take a small knife making a small cut in the center of the patties, if the juices run clear and you see no pink in the center, they’re fully cooked.

Note: Cook time may vary depending on the thickness of the patties.

Transfer the four cooked chicken burgers to a rimmed baking sheet pan. Place a slice of cheese on each patty placing them into the preheated oven to melt the cheese.

While that’s happening, wipe the skillet out. The burner still set on medium, add two tablespoons of butter swirling the butter around to coat the skillet. Place 2 buns into the skillet to toast, 1 to 2 minutes. Repeat the process toasting the remaining buns.

On a large plate have your toppings ready.  Squeeze fresh lime juice over the avocado slices. This will prevent them from turning brown too quickly. Sprinkle with Kosher salt and fresh ground black pepper to taste.

I found some beautiful heirloom tomatoes, so I thought I’d make a Jumbo-Style Heirloom Tomato Salsa to have alongside my Chili Lime Spiced Chicken Burgers.

Jumbo Style Heirloom Tomato Salsa

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