Get rid of predictable dinners and prepare to redefine your meatloaf experience. Chicken comes to the table with a milder, more neutral flavor than compared to an iron rich beef mince. It has less saturated fats and isn’t considered a ‘red’ meat. Chicken meatloaf isn’t something that you see everyday, but it brings a non-traditional twist to a classic staple.
Embark on a culinary adventure that flips the script on ordinary dinners! Say goodbye to the mundane and brace yourself for a revolutionary meatloaf experience. Enter the spotlight, chicken—bringing to the table a symphony of flavors, where its milder, neutral essence takes center stage, challenging the iron-rich dominance of traditional beef mince.
But that's not all; chicken is the hero with less saturated fats, making it a guilt-free delight. No more 'red' meat debates—this is a game-changer! Chicken meatloaf, a rarity in the culinary world, dares to be different, offering a non-traditional twist to the timeless classic. Prepare for a dining experience that defies expectations, where each bite is a celebration of innovation, flavor, and a departure from the ordinary. Ditch the old ketchup on top routine for a BBQ twist. Spice up your mealtime routine and let chicken meatloaf steal the show!
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
This recipe is naturally gluten-free, as all the ingredients used happened gluten-free. It's a delicious option for those who follow a gluten-free diet, but it's also perfect for everyone to enjoy without any special modifications. Verify that your individual ingredients are gluten free before making as manufacturers may change their ingredients at any time. Many traditional meatloaf recipes include breadcrumbs. This one specifically includes a bread paste made from gluten free bread.
In fact, take all of this nutrition information with a huge grain of salt because, since it was such a mix of odd amount, I asked an ai bot to help estimate and add all of these numbers together, so the accuracy at any level is not a sure thing.
Serving Size: 1 slice (1/10 of loaf)
Calories: 195
Protein: 25.2 g
Fat: 7.1 g
Carbohydrates (Net): 7.3 g
Ingredients
2.5 lbs ground chicken breast: Approximately 1100 calories, 220g protein, 0g carbs, 22g fat.
3 slices of gluten-free bread: Around 180 calories, 3g protein, 33g carbs, 3g fat.
1/4 cup of heavy cream: Roughly 200 calories, 2g protein, 2g carbs, 22g fat.
1/2 cup each of diced onion, carrots, and bell pepper: Approximately 50 calories, 1g protein, 12g carbs, 0g fat.
3 medium eggs: About 210 calories, 18g protein, 3g carbs, 15g fat.
2 tablespoons Worcestershire sauce: Around 30 calories, 0g protein, 7g carbs, 0g fat.
1/4 cup ketchup: Roughly 50 calories, 0g protein, 12g carbs, 0g fat.
1/4 cup mustard: Approximately 20 calories, 0g protein, 3g carbs, 1g fat.
1/4 cup grated Asiago cheese: About 110 calories, 8g protein, 1g carbs, 8g fat.
Seasonings
Salt
Pepper
Paprika
Onion powder
Garlic powder
Basil
Dijon Mustard powder
Poultry Seasoning
BBQ Sauce
Instructions- BBQ Chicken Meatloaf
To prepare this meal ef fectively, it's best to tackle it in stages. Our initial step involved grinding chicken breast, but feel free to opt for preground chicken from the grocery store if it's more convenient – it works just as well and saves you the hassle of breaking down and cleaning a meat grinder!
Chicken, being relatively low in fat, can easily turn dry if not handled properly. To combat this, we've developed a solution. By combining a medley of gently sautéed vegetables, a bread paste, whole eggs, and shredded cheese, we create a cohesive mixture that not only binds everything together but also maintains a soft and moist texture.
Vegetables and Bread Paste
For this recipe, I incorporated a small onion, a small red bell pepper, and a couple of carrots, all meticulously washed, peeled, and diced. To kick off the cooking process, preheat a pan with some fat – bacon grease is an excellent choice, especially for complementing the flavors in the chicken meatloaf.
Begin by adding the diced carrots to the pan. Since they're firmer, they require a few extra minutes to soften, allowing them to reach the same tender consistency as the onions and peppers. This is also the perfect moment to season the vegetables. I opted for a seasoned salt infused with thyme and dehydrated garlic mince to enhance the overall flavor profile.
The bread paste is a simple mixture of day-old bread and heavy cream. Begin by cubing several slices of bread and placing them in a bowl. Cover the bread with about a quarter cup of heavy cream and let it sit. This allows the bread to absorb the cream, resulting in a somewhat soggy consistency – and that's exactly what we want. During this process, season the bread paste with at least a pinch of salt, and you can also add smaller amounts of any or all of the overall seasonings planned for the meatloaf.
Once the bread has softened into a mushy texture, use a whisk to whip it into a paste. This unique paste will serve as a replacement for the traditional breadcrumb binder found in a typical meatloaf. Since it's made from bread rather than breadcrumbs, it contributes to a softer texture more akin to a well-made meatball. The additional fat from the heavy cream will also play a crucial role in preventing the meatloaf from drying out.
In a large bowl, combine the bread paste with all the seasonings, spices, eggs, cheese, and sautéed vegetables. When I say combine, I mean thoroughly work everything together into a somewhat unappealing but necessary homogenous emulsification. Unlike crafting a juicy hamburger, achieving the desired 'loafy' texture involves folding, squeezing, and shaping the meat mixture.
The end result should be a sticky, raw chicken-colored concoction, speckled with red and orange flecks from the carrots and red peppers. And when I say sticky, I really mean it. It's advisable to wear gloves for this step because the meat will cling to your hands and around your fingernails like glue.
This recipe yields a substantial meatloaf, filling the loaf pan all the way to the top. Begin by lining your loaf pan with parchment paper and spraying it with a nonstick cooking spray. This preparation ensures easier removal of the loaf once it's done cooking. If there's a risk of the meatloaf spilling over the sides of the pan, consider placing the loaf pan inside another baking sheet to catch any rendered fats that may overflow.
For a touch of fun, I opted to score the top in a checkered pattern. These grooves will catch and hold our BBQ sauce glaze when brushed on. Position the loaf in the center of a preheated oven set at 350 degrees Fahrenheit (177 degrees Celsius or gas mark 4). Due to the size of this meatloaf, it will take a while to cook. Check its internal temperature around the hour to hour and 15-minute mark."
Once the internal temperature reaches around 140°F, remove the meatloaf from the oven and generously brush on a thick layer of BBQ sauce. Place it back in the oven to finish cooking. Once done, the glaze will have reduced and become sticky on the top of the loaf, making it the most delicious part. Allow the meatloaf to rest before carefully removing it from the loaf pan and serving. If you left the edges of your parchment paper long, it can help you pull the meatloaf out of the pan.
BBQ Chicken meatloaf is truly delightful! Just like pizza, it has the potential to get even better the next day. One of my favorite aspects of meatloaf is that, when reheated the next day, I can pan-fry the leftovers to develop a nice seared crust on the sides, reminiscent of a fancy steak. This simple step elevates the leftovers beyond what the original dish achieved.
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