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