Creative Cooking with Southern Flair!
Chicken Marsala
Meatloaf
Chicken 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 small dice, yellow onion
Salt
2 teaspoons freshly minced, garlic
1 pound ground chicken thighs
1 pound ground chicken breasts
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
Directions
Heat the olive and butter oil over medium temperature in a sauté pan. Add the onion and a few pinches of salt, 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.
To evenly mix ingredients, spread the chicken out onto a large baking sheet lined with parchment paper. Sprinkle the dry ingredients over the top, followed by the sautéed onion and garlic. Whisk the egg and milk together and drizzle evenly over the top. Gently toss everything together using your hands.
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, bout 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 with a heat gun or kitchen torch.
Marsala Mushroom Sauce
Olive oil
Unsalted butter
12 ounces Cremini mushrooms, thinly sliced
Salt & pepper
2 tablespoons corn starch
1 cup good quality dry, Marsala wine
1/2 cup good quality sweet, Marsala wine
2 cups beef stock "Kitchen Basics"
Salt & pepper
Italian parsley (flat leaf), chopped
Directions
Drizzle some olive oil into a skillet and heat over medium high temperature. Once hot, add the mushrooms and cook until nicely browned. Turn heat to low temperature, add a few tablespoons of butter, season with salt and pepper and stir/swirl.
Remove mushrooms and place on a plate. Add the Marsala wine to the skillet over medium and simmer until reduced by half. Whisk together the beef stock and corn starch, whisk into the skillet and simmer until the sauce thickens and is rich in flavor, about 5-6 minutes. Swirl in 1-2 tablespoons of butter, add mushrooms back to the skillet and adjust salt & pepper. Simmer a little longer if sauce becomes too thin after adding mushrooms back. Finish with fresh parsley and serve with meatloaf.