Awesome, easy chicken or turkey meatloaf

[Princess L]

I just made a 2nd batch tonight and thought I'd better write it down before I forget.  I didn't follow a specific recipe ~ just a combination of different recipes.  It turned out really good    Let me know if you have any questions.   A food processor makes it really easy.

~2~ lbs chicken or turkey breast
¼ Cup bottled chili sauce
8 ounces baby portabella mushrooms
2 egg whites
½ cup carrots
Onion
Garlic
2 T olive oil
½ Cup oatmeal
¼ Cup yogurt (Greek or milk)
¼ Cup flat leaf parsley
2 T worcestshire sauce
Fresh ground pepper

Chili sauce for top


Grind up everything separately in food processor starting with dryer ingredients working towards the chicken.  It makes clean up easier.  So, grind up oatmeal til fine but not powder – just course.  Mix that with the yogurt or milk and set aside.  Grind up the parsley til fine. Remove and set aside.  Grind up mushrooms fine, and set aside.  Same with carrots and onions.  Grind up the chicken (raw) or if you don’t have a food processor, just use ground chicken/turkey breast.  

Saute the onions in olive oil for about 2 minutes, then add the mushrooms, carrots and garlic and sauté for about 2 more minutes.

Now put everything in a big bowl and mush together with your hands (wash them first).  Yup!  With your hands!  That’s the secret to good meatloaf – get in there and squish until thoroughly mixed.

Put into loaf pan (s), top with more chili sauce and bake at 350 for about 35-45 minutes or til 160-170 degrees.

Bon Appétit

[El Diablo Blanco]

Here's a hint Princess.  Form the RAW loaf and put it in the fridge for minimum 6 hours.  Let the oats soften and the flavors develop, then bake it.  You will find it to have a deeper flavor and better consistency.  One thing I like to do is instead of oats I pulverize two slices of Ekekeil bread and use that as my breadcrumb.

[Princess L]

Here's a hint Princess.  Form the RAW loaf and put it in the fridge for minimum 6 hours.  Let the oats soften and the flavors develop, then bake it.  You will find it to have a deeper flavor and better consistency.  One thing I like to do is instead of oats I pulverize two slices of Ekekeil bread and use that as my breadcrumb.

Thanks!  I think I'll try that.  It could use a little more    ooomfph

[NaturalWonder83]

this sounds good

what if i leave the dairy out cuz i try to stay away from dairy...any suggestions??!!

[brooklynbruiser]

Sounds good! I'll try it without the yogurt.

[newmom]

hmm gonna try that and put the loaf in the fridge..thanks for that hint

[Princess L]

this sounds good

what if i leave the dairy out cuz i try to stay away from dairy...any suggestions??!!

Just soften up the oats with the chili sauce.  I'd probably use a little more chili sauce or salsa to make up for the moisture loss from the lack of yogurt.

I made another batch last night and used muffin tins instead of loaf pans and it turned out really well.  Portion control 

[El Diablo Blanco]

Just soften up the oats with the chili sauce.  I'd probably use a little more chili sauce or salsa to make up for the moisture loss from the lack of yogurt.

I made another batch last night and used muffin tins instead of loaf pans and it turned out really well.  Portion control 

That is a trick I use for meatballs.  I have a medium size muffin tray.  I make the meatballs big enough that they don't touch the bottom and what this does is suspends them enough for the fat to drip into the tray as opposed to having them boil in their own fat.

As for soaking the oats, use hot sauce, worchestire (sp?) sauce, if you mince your onions enough the juice runs out so I mix that with the oats, plus letting the loaf set in the fridge also lets the oats soak up moisture and soften.