I have been absent a long long while. And boy have I missed the blogging. I had a baby (boy) in early March and that has eclipsed my free time and basically every other time in between and so I am just now starting to come up for air. Figures that I need to go back to work in 2 weeks. Not a whole lot of quality cooking going on since the bubs arrived but I did stumble upon an accidental improvement to my meatball recipe which I am pleased about. This applies to any sort of meatball too – in fact I was attempting to make chicken meatballs and this is what happened… sorry no photo this time, but I do hope to get back to a semi-regular posting schedule soon. And by soon I mean some time before my son turns 1.
This recipe is essentially a meatball recipe which ended up turning into a chicken meatloaf instead. I was going to make some snacks to go along with the yummy mint juleps we were sipping for the Kentucky Derby and I thought chicken meatballs would be an interesting alternative, but the chicken sort of broke down and I added an extra egg and viola! SUPER-moist and tasty chicken meatloaf:
1 lb ground chicken (dark meat is better)
1 small onion chopped small
1-2 cloves garlic, minced
1/3 cup parmesan cheese
2-3 sliced of bread soaked in water
pinch of salt
3 tablespoons fresh chopped parsley
1 tablespoon olive oil
Preheat oven to 375 degrees. Take onion and garlic, lightly salted and saute in the olive oil until soft and lightly browned. I find that cooked garlic and onions adds another dimension of richer flavor versus just adding them raw to the mix. Let the onions and garlic cool slightly. Take the bread and squeeze out the extra water and add it to the remaining ingredients in a large bowl. I like the bread a little chunky and will use whatever we have laying around (rolls, white bread, wheat, egg, etc). You could use breadcrumb instead but I couldn’t tell you what amount to use.
Add the cooled garlic and onions and mix thoroughly. If you can do this in advance and allow the mix to “marinate” in the fridge for an hour or two that is good but it will be fine if made immediately as well.
Pour mix into a loaf pan (I used a glass one but I presume metal would work fine) and bake for 25-30 minutes or until golden brown and the meat thermometer reads 180 degrees.
The extra egg and the bread soaked in water (you could also use milk) are what make this meatloaf extra moist, and the cooked onion and garlic add that extra kick to the flavor.
I eat mine with a little lemon spritzed on it, but it would be great with some tomato sauce or salsa, or a brown gravy if that’s what you prefer.