This is a healthier alternative to a regular meatloaf. The layered effect, using roasted red peppers, sun-dried tomatoes and Monterey Jack cheese, not only adds flavour but is beautiful when sliced.
1. Preheat the oven to 375°F. Line the bottom and
sides of a 9- × 5-inch loaf pan with foil or parchment paper.
2. In a bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the
prepared loaf pan. Sprinkle with the green onions, red pepper and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheeses and add all but 2 Tbsp of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165°F. Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
1½ lb ground chicken
½ cup seasoned dry breadcrumbs
1½ tsp finely chopped garlic
1 large egg
¼ cup finely chopped yellow onion
¼ cup ketchup
½ tsp dried basil
pinch of salt and pepper
1⁄3 cup finely diced green onions
2 oz (roasted red pepper, chopped (about ½ red bell pepper, roasted)
¼ cup diced rehydrated sun-dried tomatoes
½ cup shredded Monterey Jack cheese or white aged cheddar (2¼ oz/65 g)
2 Tbsp grated Parmesan cheese (½ oz/15 g)
Makes 6 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
Make ahead: Bake the meatloaf up to a day in advance. Reheat in a 300°F oven for 15 minutes.
Nutritional Information per Serving
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg