Food: moist chicken meatloaf
Yes, I said chicken meatloaf! And no it was not dry, rather moist and soft on the inside. I baked it up lazily one Sunday afternoon for my nieces who obviously could not eat up four pounds of ground meat. So we have been enjoying it in various concoctions like slicing thick slabs for a sandwich or crumbling the pieces in a veggie filled pasta. This is the kind of dish that you can cook ahead of the week to be more prepared and organized about your meals throughout the week.
4 lb ground chicken :: 1 can crushed tomato :: 2 eggs :: 1 chopped medium onion
5 cloves of garlic minced :: 2 jalapenos sliced :: 1 tsp cumin powder :: 1 tsp red pepper flakes
1 cup shredded cheese :: 1 cup panko bread crumbs :: kosher salt
olive oil to spray baking dish
This recipe can be made with 2 lbs of ground chicken just by halving each of the ingredients.
I used four cheese Mexican shredded cheese.
Preheat the oven to 375 F. Prepare all the ingredients and mix with the ground chicken. Spray the baking dish with oil. Pour the mixture and top the loaf with some freshly ground black pepper. I baked the entire mixture in one large round dish for 1 hour 10 mins. But it will also suffice to bake in two separate baking dishes for half the time. Bon appetit!