I feel like I've reverted this blog back into the cooking blog that it started out as! I guess I'm still on my "cooking high" since having a kitchen again, and I've been lucking out on some really winning recipes that I get excited about sharing them! I write more about food than I do my own dang kids, hehe… but all they've been doing this summer is drive me crazy within the first ten minutes of waking, then I pretty much kick them out of the house for the rest of the day.
This recipe I found on my new addiction, Pinterest. I was very intrigued by the idea, which is strange since I really don't care for meatloaf at all. This recipe comes from Joelen's What's Cooking Chicago blog - and after the success of last night's dinner, I'm going to have to scope out the rest of her collection.
The meatloaf was incredible! Like I said, meatloaf is probably one of my least favorite dinners, and I have made exactly two of them in my life - the only other one caught my eye because it was an Alton Brown recipe (love you AB!!). I was really, really surprised at how moist the meatloaf ended up being, but it could be due to the fact that when I ground the chicken, it was still partially frozen. Regardless, it worked. The flavors were out of this world, and I swear to you, after each bite I was doing the Rachel Ray:
Haha, I thought I was the only one that noticed she does that :P
Back to food! Over this past month I've decided that I will try to made extra food at least once a week to freeze for another night. I have many, many lazy days where I don't feel like cooking, and I am really getting burned out on plain baked chicken breast (my fall back "not cooking tonight" meal). I doubled last night's recipe and ended up making meatballs with the extra, and now I'm so anxious to have it again! Those would be some amazing meatball subs…. MMM (insert Rachel Ray voice)
Chicken Parmesan Meatloaf
1 pound ground chicken (or turkey)
¼ cup breadcrumbs
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup fresh grated Parmesan cheese
½ cup pasta sauce
½ cup shredded Italian cheese blend
minced parsley for garnish
1. Preheat the oven to 350˚. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and Parmesan cheese. Do not over handle the mixture, otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before slicing/serving. Garnish with parsley if desired.
* To make ahead/freezer meal: Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely. Cook following directions above.