Creole Chicken Loaf

16 ingredients
9 steps

Ingredients

  • 1 1/2 cups finely chopped onions
  • 1 garlic clove, minced
  • 1 cup finely diced celery
  • 1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon file powder (optional)
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground
  • 1 1/2 cups fine dry bread crumbs
  • 1/2 cup finely chopped sweet red pepper
  • 1/2 cup finely chopped green pepper
  • 1 small carrot, grated
  • 1 1/2 cups finely chopped fresh tomatoes, seeds removed

Directions

  1. 1
    Preheat the oven to 350 degrees.
  2. 2
    Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green.
  3. 3
    Cool slightly.
  4. 4
    Beat the egg; blend in the cream and seasonings.
  5. 5
    Add the chicken and bread crumbs and mix thoroughly.
  6. 6
    Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly.
  7. 7
    Place in a greased 9-by-5-by-3-inch loaf pan.
  8. 8
    Bake for 45 minutes to 1 hour, until firm and browned.
  9. 9
    Let the meatloaf rest for 10 to 15 minutes.

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