Meatloaf With Sun-Dried Tomatoes
I'm making this meatloaf using ground chicken
Equipment
- 1 saute pan 12-inch
- 1 rimmed baking sheet pan
- 1 mixing bowl Large
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Meat Loaf With Sundried Tomatoes:
- 2 pounds ground chicken Substitute ground turkey
- 2 tbsps olive oil
- 1 sweet onion Diced
- 1 red bell pepper Diced
- 1 yellow bell pepper Diced
- 1 Poblano pepper Diced (substitute green bell pepper)
- 1/2 cup sun-dried tomatoes Chopped (not packed in oil)
- 2 cloves garlic Freshly-grated
- 1 tbsp dried oregano
- 2 large eggs
- 1/4 cup ricotta cheese Whole milk
- 1/2 cup half-and-half
- 5 dashes Worcestershire sauce
- 2 tbsps ketchup
- 2 tbsps kosher salt
- 2 tsps black pepper Freshly-ground
- 3 tbsps Italian flat-leaf parsley Finely chopped
- 1 3/3 cups Italian bread crumbs
Ingredients for the Gravy:
- 2 cups chicken stock Unsalted
- 2 cups beef stock Unsalted
- 5 sprigs fresh thyme
- 1 tsp Kosher salt
- 1/2 tsp black pepper Freshly-ground
Instructions
- Preheat the oven to 350°F.Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, and cook for 5 to 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 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. 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. This will ensure that there are no air pockets. Bake for 40 to 50 minutes, until the internal temperature, in the middle, reads 155-160°F.Remove from the oven and allow to rest for 10 minutes before slicing.Instructions for the Gravy:To a 3-quart saucepot, add 2 cups of chicken stock, 2 cups of beef stock, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid 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 a smooth paste forms. Whisk the slurry (cornstarch/water mixture) into the saucepot with the broth (chicken/beef) until the liquid comes back to a boil, 2-3 minutes. Fish out the thyme sprigs.There you have it, my Meatloaf With Sundried Tomatoes.
Notes
1) *Slurry: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until a 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.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
3) The side dishes are not included in the Kcal count for this recipe.