Meatloaf is one of RD’s most requested dishes and you won’t find me complaining since I love it too. In general meatloaf has a bad reputation for being a kid’s worst nightmare, but I remember being excited every time my mom served it for dinner. One of my favorite things to do is taking dishes I remember fondly from my childhood and adding a modern twist. While not the most photogenic food around, it’s satisfying, wholesome and makes great leftovers!
This recipe switches things up a little by substituting ground chicken for the traditional ground beef. The addition of veggies and barbecue sauces keeps it moist and flavorful, not to mention healthy! Give this a try tonight and I hope you love it as much as I do!
- 1 Pound Ground Chicken
- 1 Half Bell Pepper, Diced
- 1 Ear of Corn, Removed From Cob
- 1 Shallot, Diced
- 1 Clove Garlic, Minced
- 1 Tablespoon Olive Oil
- ½ Cup Rolled Oats
- 2 Eggs Lightly Beaten
- ½ Cup Barbecue Sauce
- 2 1/2 Teaspoons Kosher Salt
- 1 ½ Teaspoons Ground Black Pepper
- Cooking Oil Spray
- Preheat Oven to 350 Degrees Fahrenheit
- Spray 9-by-5-by-3-inch loaf pan with cooking spray, set aside.
- Heat olive oil in skillet over medium heat.
- Add garlic and shallot to hot pan, season with ½ tsp. salt and ½ tsp. pepper. Saute until soft and fragrant, about 5 minutes. Set aside to cool.
- In a large bowl lightly mix chicken, pepper, corn, oats, egg, cooled shallot and garlic, ¼ cup barbecue sauce and remaining salt and pepper. This step is easiest using your hands. It allows for an even distribution of ingredients without over mixing.
- Transfer mixture to prepared loaf pan and top with remaining barbecue sauce.
- Bake for 45 minutes or until internal thermometer reads 160 degrees Fahrenheit.
- Let sit for 15 minutes before slicing.
Tomato Barbecue Reduction
- 1 14oz Can of Fire Roasted Diced Tomatoes
- ½ Cup Barbecue Sauce
- 1 Teaspoon Red Pepper Flakes
- While the meatloaf is cooking prepare the reduction.
- Add tomatoes, barbecue sauce, and red pepper flakes to a medium pan and cook over medium high heat for about 5 minutes or until bubbling.
- Reduce heat to low and cook for about 20 minutes, stirring occasionally, until sauce is thick and rich.
- Serve on the side of the meatloaf or spread on toasted bread for tomorrow’s leftover meatloaf sandwich.