This is a healthier alternative to a regular meatloaf. The layered effect, using roasted red peppers, sun-dried tomatoes and havarti, not only adds flavor but is beautiful when sliced.
1. Preheat the oven to 375°F. Line the bottom and sides of a 9- x 5-inch loaf pan with foil or parchment paper.
2. In a bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil, salt and pepper until well mixed. Pat half of the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, sun-dried tomatoes and all but 2 Tbsp of the havarti. 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
1 1/2 lb ground chicken
1/2 cup seasoned dry breadcrumbs
1 1/2 tsp finely chopped garlic
1 large egg
1/4 cup finely chopped yellow onion
1/4 cup ketchup
1/2 tsp dried basil
pinch of salt and pepper
1/3 cup finely diced green onions
2 oz roasted red pepper, chopped (about 1/2 whole red bell pepper) (see page 100)
1/4 diced rehydrated sun-dried tomatoes
1/2 cup shredded havarti
Nutritional Analysis per Serving
Protein 22 g
Fat 14.3 g
Saturated Fat 4.9 g
Carbohydrates 13 g
Cholesterol 130 mg
Sodium 420 mg
Fiber 1.8 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Can be baked the day before and reheated in a 350°F oven for 10 minutes or until warm.
Nutrition Watch: Ketchup is a tomato-based product and, as such, has lycopene, a cancer-fighting antioxidant. Experts say that processed tomato products are higher in lycopene than fresh tomatoes. Keep in mind that ketchup is high in sodium (1 Tbsp = 150 mg).