I have a weakness for meatloaf. The past couple of weeks, I’ve really been craving it, so when Husband got home last night, I made us meatloaf, lighter mashed potatoes, and a strawberry spinach salad. But, like always, I didn’t want to make it from 100% red meat (typically beef). As I told one of my friends last night, it was an experiment that turned out really well! Husband came in the kitchen while I was grinding our chicken and goes “Ew… Chicken meatloaf?” and later admitted it was some of the best meatloaf I’d ever made. If that’s not high praise (coming from a guy who thinks healthier food is gross), I don’t know what is!
Recipe – Serves 4
1/4 lb lean ground beef
3/4 lb ground chicken
2 t Worcestershire sauce
1 1/2 t minced garlic
1/4 t thyme
1/4 c ketchup
1 medium carrot, finely grated
1/2 large onion, minced
2 t fresh-cracked pepper
1 egg white
1/2 c bread crumbs
1/4 c ketchup
1 T balsamic vinegar
- Combine all ingredients except the egg white and bread crumbs and mix thoroughly.
- Chill in the fridge for an hour or so. This step is optional, but I find that it keeps the meatloaf moister in the oven and allows the flavors to meld a little better.
- Pre-heat the oven to 350°.
- Pull the bowl of meat out of the fridge and add the egg white and bread crumbs, and mix until completely combined.
- Form a loaf in a lightly greased 9″ x 13″ pan and cover the pan tightly with foil.
- Bake for an hour.
- Meanwhile, mix the last two ingredients (ketchup and balsamic vinegar) in a small bowl.
- Pull the meatloaf out of the oven and take the foil off.
- Using a basting brush, put the ketchup/balsamic vinegar on top of the meatloaf. You may not use it all.
- Bake for another 10 to 15 minutes, until the top is a little caramelized.
- Allow to rest for a few minutes before slicing and serving.