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Chicken Marsala

Meatloaf

Ingredients

Chicken Marsala Meatloaf

Note: You will need a meat grinder or food processor, kitchen scale, large sheet pan and parchment paper for this recipe. If you don't have a meat grinder, ask your grocer for pre-ground meat.

 

1 tablespoon olive oil

2 tablespoons butter

1 ½ cups diced yellow onion

Salt

2 teaspoons freshly minced garlic

1 pound chicken thighs cut into medium sized pieces and pat dry with paper towels

1 pound chicken breasts cut into medium sized pieces and pat dry with paper towels

1 1/4 ounces (weight) finely grated (good quality) Parmesan cheese

¾ cup unseasoned bread crumbs

1 teaspoon finely chopped, fresh thyme

1 teaspoon finely chopped, dried oregano 

1 teaspoon onion powder

1 1/2  teaspoons salt

3/4 teaspoon black pepper

1/4 cup whole milk

2 large eggs

9"x5" loaf pan

Marsala Mushroom Sauce

2 tablespoons buttter

2 tablespoons olive oil

12 ounces white mushrooms, sliced

Salt & pepper

1 1/2 cups beef stock (chicken stock if you don't eat beef) 

1 tablespoon corn starch 

3/4 cup Marsala wine (Liquor store brand)

1 garlic clove, crushed

1 tablespoon butter

Salt & pepper

1 tablespoon Italian parsley (flat leaf), chopped, plus extra for garnishing. 

Directions

Chicken Marsala Meatloaf

Heat the olive and butter oil over medium temperature in a sauté pan. Add the onion and a few pinches of salt. Cover and cook until translucent. Remove cover and cook until onions start to take on some color. Reduce to low, add the garlic and cook for 1 minute, stirring often. Remove from heat and let cool.

 

Ground Chicken

Trim off any skin/excess fat and grind the chicken or pulse in food processor, alternating with white and dark to blend properly. Line a large baking sheet with parchment paper and spread the chicken out into an even layer. Add all of the dry ingredients along with the sautéed onion and garlic, evenly over the top and cut in with a fork or knife to blend. Lift the ends of the parchment paper and place the mixture into a large mixing bowl. Lightly whisk the egg and milk together, add to the bowl and mix well.

Line the loaf pan with parchment paper and lightly oil the ends. Add the meatloaf mixture and lightly compact into the sides of pan using the tips of your fingers or kitchen tool and then pat flat with your palms. Let sit in the refrigerator for 30 minutes. 

Preheat the oven to 350F and place rack in the center position. Run a knife down the ends to loosen and lift the meatloaf out of the loaf pan (with the parchment paper) and place on a baking sheet. Peel the parchment paper off the sides so it lays flat on the baking sheet. The loaf can be molded to preferred shape at this time. Place in the oven and bake until the center of meatloaf reaches 160F. About 50 minutes. Remove from oven, drizzle olive oil all over the top, lightly tent with aluminum and let rest 15-20 minutes before serving. Serve with Marsala mushroom sauce and mashed potatoes. For a picture perfect meatloaf, brush with melted butter and caramelize the tops and sides more with a heat gun or kitchen torch. 

Marsala Mushroom Sauce

Heat the butter and olive oil in a large skillet with a lid over medium temperature. Once hot, add mushrooms, stir and cover tight for 5 minutes until mushrooms release juices. Uncover, season with salt & pepper and cook, stirring often until mushrooms start to take on some color. Remove mushrooms and place on a plate. Whisk together the beef stock and corn starch, add to skillet then add the Marsala wine and crushed garlic. Simmer until sauce starts to thicken. Season with salt & pepper and swirl in the 1 tablespoon of butter. Remove garlic, add mushrooms back to pan, add parsley and stir. Simmer a little longer if sauce becomes too thin. Serve with meatloaf. 

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