A Southern Grace: Chicken Meatloaf

Chicken Meatloaf


Serves 6-8
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, tightly packed
  • 4 teaspoons cider vinegar
  • 2 teaspoons vegetable oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried rosemary
  • 1 large egg
  • 1/4 cup milk, plus extra as needed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground chicken
  • 1/3 cup bread crumbs
  • 1/4 cup minced fresh basil
Make the glaze first by whisking the ketchup, brown sugar, and vinegar in saucepan until sugar dissolves. Reserve 1/4 cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
Heat the oil in a non-stick skillet over medium-high heat until shimmering, then add the onion and cook until softened, about 8 minutes. Stir in the garlic and rosemary and cook until fragrant, about 30 seconds. Set aside to cool for 5 minutes.
In a separate bowl, mix the egg, milk, mustard, Worcestershire, salt, and pepper together.
Mix the meat, crumbs, basil, sautéed onion mixture, and egg mixture until evenly blended and the mixture doesn’t stick to the bowl. If the mixture sticks, add additional milk, a splash at a time, until it no longer sticks.
Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees F and bake until meat loaf registers 160 degrees F, 40 to 45 minutes. Transfer to carving board, tent with foil and let rest 10-15 minutes. Slice and serve.

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