For a healthier and leaner meatloaf meal, try my tasty chicken loaf. The combination of tender chicken bites with flavorful spices provides an unexpected, but pleasing delight. I have tried to use healthy options, such as coconut milk, but you can certainly use traditional milk. As always, feel free to change up this recipe.
1-½ pounds of either ground or diced chicken (diced chicken does not bind as well)
½ cup of onion chopped
½ green pepper sliced
1 cup of whole wheat bread crumbles(you can add more if your mix is not binding)
1-diced medium sized fresh jalapeno
2 medium sized tomatoes diced
Salt and pepper (teaspoon of each)
½ cup of coconut milk
Mix all the ingredients thoroughly. While mixing, go ahead and pre-heat the oven to 350˚. I dust a 5 x 9 inch loaf pan with olive oil and a dusting of brown rice flour. Then I place the chicken loaf into the pan.
Toppings can vary. I do not use tomato paste because the consistency of baked paste is not pleasing to my palate. My favorite toppings are easy and health friendly.
3 slices of fried turkey bacon crumbled
½ cup of shredded mozzarella cheese
I do not put the toppings on right away. I let the chicken loaf bake 45 minutes, and then I add the topping and let the chicken loaf bake for 15 more minutes.
Enjoy my unusual, and flavorful chicken loaf. Remember, you could add ground sausage, go with a traditional tomato paste topping, or use diced garlic. I have a friend who likes crumbled crackers as a topping and binding agent, but this is your chicken loaf, so you can make it to your specific taste. Enjoy!