BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 20 2010

Basil Chicken Meatloaf

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2 Pounds Of Ground Skinless Chicken Breast
2 Teaspoons Of Dried Basil
1 Cup Of Italian Croutons
2 Tablespoons Of Grey Poupon Mild And Creamy Dijon Mustard
2 Whole Fresh Eggs
1 Medium Sized Sliced Peeled Carrot
1 Tablespoon Of Extra Virgin Olive Oil
1 Small Diced Yellow Onion
1/4 Teaspoon Of Freshly Ground Black Pepper
3 Tablespoons Of Hunt's Tomato Paste
3 Large Minced Garlic Cloves
1 Teaspoon Of Kosher Salt
2 Sliced Scallions
1/2 Green Peeled Grated Granny Smith Apple
1/3 Cup Of Shelled Roasted Pistachios
3 Tablespoons Of Shady Maple Farm Maple Syrup

Preheat your oven to 350 degrees. While your oven is heating, take out your favorite mixing bowl. Add into the bowl the lean ground skinless chicken, dried basil, croutons, Dijon mustard, two large beaten eggs, olive oil, diced yellow onion, ground pepper, minced garlic, kosher salt, and peeled apple.

With your hands, mix the meatloaf. Once everything is all well distributed, begin to form a firm oval chickenloaf, which should end up looking like a fire log.

Now grease a baking pan which will fit your loaf, and drop in the chickenloaf. Bake it for about one hour.

While your meatloaf is cooking, you will want to take out a saucepan. Add to the saucepan the peeled carrots, a little drizzle of olive oil, the tomato paste, the sliced scallions, and maple syrup. Heat these ingredients over medium heat, until the sauce is simmering, and the veggies are soft and tender.

Once your loaf has cooked for an hour, pour your sauce over it all, and sprinkle it with your pistachios. Slide it back into the oven for another 20 minutes. Serve it hot, but do let it cool for at least 5 minutes before you try to slice it.