Tag Archives: pizza sauce

Chicken meatloaf – stuffed with cheese and sun-dried tomatoes

look at this! Look at that provolone cheese and those chunks of sun-dried tomatoes. I already ate this once today and I'm daydreaming about leftovers for tomorrow.

look at this! Look at that provolone cheese and those chunks of sun-dried tomatoes. I already ate this once today and I’m daydreaming about leftovers for tomorrow.

This meatloaf was born after many hours of banging my  head on the table, searching Pinterest for ground chicken recipes, wondering what to do with the two pounds of ground chicken I had thawed in the fridge. I had some bread to use. I had green beans thawed. Sliders? Meatballs? Chicken chili? Ugh. What can I do with this meat?

MEATLOAF!

But a different kind of meatloaf. What can I do that’s different from my ground beef meatloaf recipe?

Italian flavors! Oregano, basil, garlic, sun-dried tomatoes… CHEESE!… Pizza sauce on top! Yes! It’s all coming together now.

So here it is. You’re welcome.

Chicken Meatloaf – stuffed with cheese and sun-dried tomatoes

  •  1 egg
  • 1 T Worcestershire sauce (always shake the bottle – did you know that you are supposed to do that?)
  • 2 T chopped sun-dried tomatoes

    Sun-dried tomatoes. And see that jar and that glistening oil in there? It will come in handy later. Keep the jar close.

    Sun-dried tomatoes. And see that jar and that glistening oil in there? It will come in handy later. Keep the jar close.

  • 1 scant T crushed hot cherry peppers (the kind of crushed hots ‘relish’ you can get at sub shops) -  This is OPTIONAL. I like the spice it gives to the meatloaf.

    One of my favorite condiments. Crushed hot pepper relish. It is optional.

    One of my favorite condiments. Crushed hot pepper relish. It is optional.

  • 1 large clove of garlic – crushed
  • 1/4 C Parmesan cheese – grated
  • 5 cranks of cracked black pepper
  • 1 tsp salt, I used sea salt but you can use table salt
  • 1 tsp thyme or rosemary – dried – whichever you like better
  • 1 tsp basil – dried
  • 1 tsp oregano – dried

MIX THE ABOVE ITEMS IN A LARGE MIXING BOWL. TAKE A BIG WHIFF OF IT. YEP. YOU’RE GONNA’ LOVE THIS MEATLOAF.

Mix all the spices and egg together

Okay, now add the following:

  • add 2 pounds ground chicken to the mixture in the bowl
  • add 2 tsp sun-dried tomato OIL – yes, use the oil from the bottle the sun-dried tomatoes come in. YUM! (If you don’t have this oil, just add two tsp olive oil. You need some oil because the chicken has no fat!)
  • add 1/2 Cup Italian style breadcrumbs

At this point pre-heat the oven to 375F and prepare a half sheet pan* with a sheet of parchment paper. I know… this is weird because you always make meatloaf in a loaf pan. Just trust me. (*Make sure it has a lip the whole way around to catch the juices from the meatloaf as it cooks.)

Gently combine the chicken, bread crumbs and oil with the spice mixture until JUST combined. Don’t overmix or the chicken will get tough.

add chicken to herb mix and mix gently just till combined

add chicken to herb mix and mix gently just till combined

Score the mixture down the middle creating two equal portions.

Place half the mixture on the parchment paper-lined sheet pan and smoosh it down a bit. (Smoosh is a technical culinary term.)

score mixture down the middle and slap half the mixture onto the prepared sheet pan

score mixture down the middle and slap half the mixture onto the prepared sheet pan

Line three slices of provolone on the meat mixture.

it's blurry but you get the idea. Add the cheese!

it’s blurry but you get the idea. Add the cheese!

Now take the other half and dollop it on top of the cheese

dollop the other half of chicken mixture on top of the cheese

dollop the other half of chicken mixture on top of the cheese

and then with clean hands pull the chicken mixture from the bottom and smoosh the top chicken mixture down to meet each other and press it together.

Keep the chicken pinched together to keep the cheese from oozing out.

Keep the chicken pinched together to keep the cheese from oozing out.

Your goal is to keep the cheese from melting out. So squish and pinch the meat together until it looks like a big chicken meat football. Or Easter egg.

Top with 1/2 C of pizza sauce.

pour the pizza sauce over the top

pour the pizza sauce over the top

I have this very special technique to spread the sauce over the meatloaf. Check it out.

Using the bottom of the measuring cup spread it out. I know. Impressive.

Using the bottom of the measuring cup spread it out. I know. Impressive.

Bake for 20 minutes and turn the pan just in case the back of your oven is too hot. Bake another 20 minutes and check the temperature. You want the center of a CHICKEN meatloaf to be 155F at least and then you can let it rest under a foil tent until it reaches 160F

look at the sun shining on this beauteous loaf of meat.

look at the sun shining on this beauteous loaf of meat.

and then make your sides. If you aren’t making any sides, wait at least ten minutes before slicing with a serrated knife.

slice and serve to your loved ones. Imagine the leftovers! Mmm... sandwiches.

slice and serve to your loved ones. Imagine the leftovers! Mmm… sandwiches.

ENJOY! Again. You’re welcome.