Barbecue Chicken Meatloaf

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

 

  1. Preheat Oven to 350 Degrees Fahrenheit
  2. Spray 9-by-5-by-3-inch loaf pan with cooking spray, set aside.
  3. Heat olive oil in skillet over medium heat.
  4. 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.
  5. 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.
  6. Transfer mixture to prepared loaf pan and top with remaining barbecue sauce.
  7. Bake for 45 minutes or until internal thermometer reads 160 degrees Fahrenheit.
  8. 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

 

  1. While the meatloaf is cooking prepare the reduction.
  2. 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.
  3. Reduce heat to low and cook for about 20 minutes, stirring occasionally,  until sauce is thick and rich.
  4. Serve on the side of the meatloaf or spread on toasted bread for tomorrow’s leftover meatloaf sandwich.

 

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