Easy chicken meatloaf

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 cup, sliced or 115g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  2 ½ tsp or 15g

• Ground chicken

  Raw

  32 oz crumbled or 896g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Gouda cheese

  ½ package (7 oz) or 99g

• Parsley

  Raw

  1 tbsp or 4g

• Worcestershire sauce

  1 tbsp or 17g

• Thyme

  Fresh

  1 tsp or 0.8g

• Pepper

  Spices, black

  ½ tsp or 1g

• Celery

  Raw

  ½ cup chopped or 51g

• Carrots

  Raw

  ½ cup chopped or 64g

• White wine

  Alcoholic beverage, table

  6 fl oz or 176g

Directions

1. Chop garlic, parsley, thyme, and beat the egg. Set aside.
2. Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
3. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
4. Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
5. When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, cheese, and parsley. Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
6. Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.

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