Chicken Meatloaf

Name: Chicken Meatloaf
Ingredients: 1 1/2 lb ground chicken; 1/2 cup fresh breadcrumbs; 2 None eggs, lightly beaten; 2 slices bacon, chopped; 1 None onion, finely chopped; 2 tbsp fresh flat-leaf parsley leaves, chopped; 2 cloves garlic, minced; 1 tsp Dijon mustard; 2.5 oz sun-dried tomatoes, chopped; 2.5 oz jarred roasted red peppers, sliced; 3.5 oz jarred roasted eggplant, sliced; 1 oz baby spinach; 1 tbsp olive oil; 3/4 cup white wine; 1 1/2 tbsp butter; None None mashed potatoes and arugula, to serve

16 ingredients

6 steps

Ingredients

1 1/2 lb ground chicken
1/2 cup fresh breadcrumbs
2 None eggs, lightly beaten
2 slices bacon, chopped
1 None onion, finely chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
2 cloves garlic, minced
1 tsp Dijon mustard
2.5 oz sun-dried tomatoes, chopped
2.5 oz jarred roasted red peppers, sliced
3.5 oz jarred roasted eggplant, sliced
1 oz baby spinach
1 tbsp olive oil
3/4 cup white wine
1 1/2 tbsp butter
None None mashed potatoes and arugula, to serve

Directions

1

Preheat oven to 350°F.
2

Combine ground chicken, breadcrumbs, eggs, bacon, onion, parsley, garlic and mustard. Season then transfer to a sheet of parchment paper and shape into a 10x8 inch rectangle around 1/3 inch thick.
3

Mix together tomatoes, peppers, eggplant and spinach. Arrange down center of meatloaf. Using parchment paper, fold ground meat over to enclose filling and form a log. Pat ends together to seal.
4

Heat oil in a large Dutch oven over high heat for 5 mins. Add meatloaf to pan then transfer to oven and bake for 30 mins. Turn meatloaf over with a spatula and pour 1/2 cup wine over top. Bake for another 10-15 mins, basting occasionally, until golden brown and cooked through. Let rest, covered with foil.
5

Meanwhile, deglaze Dutch oven with remaining wine, scraping any browned bits from base of pan. Cook for 3 mins, until reduced by half. Add butter and stir to emulsify. Strain into a serving bowl.
6

Slice meatloaf. Serve with sauce, mashed potatoes and arugula.