Thursday, September 13, 2012

Chicken Parmesan Meatloaf

We are not big meatloaf-ers at our place, but I tend to make one once a year or so.  This was a surprising mix up from the average, and I dare say it is probably the best meatloaf I've had.  Ever.
Meant to replicate the taste of chicken parmesan, this quick and easy dish comes together quickly and has great flavor.  Plus it makes a great freezer meal.

Chicken Parmesan Meatloaf
Recipe and Photo from What's Cookin' Chicago?

1 lb ground chicken or turkey
1 egg
1/4 c. breadcrumbs
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
2 cloves garlic, minced
1 small onion, grated
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
1/2 c. spaghetti sauce
1/2 c. shredded Italian cheese blend
minced parsley for garnish

Combine the chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, slat, pepper and parmesan in a large bowl.
Blend with a fork or your fingers, but try not to over-mix.
Form into a loaf shape and place in a greased loaf pan.
Pour the pasta sauce over the top.
Bake at 350 for 40-45 minutes, or until cooked thoroughly.
Remove from oven and sprinkle with Italian cheese blend.
Return to oven and bake until cheese is melted.
Allow to rest for 5-10 minutes before serving.
Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a foil lined loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and cook according to above instructions, adding cheese when cooked.

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