This is cause for celebration. Not only for ground chicken but for me, as this is my first “Edible” dish here. And I have “Gwen” to thank for writing in to my site, using the “Contact Jun” link found on the homepage, for the recipe:
Keeping in mind most of us have seen a dozen meatloaf recipes already, this one in particular is made with ground chicken and Latino spices and seasoning. Having grown up on the Lower East Side of Manhattan, I grew up eating at friends’ houses where the food was always delicious and Dominican. And now that I find myself living in Belgium, I make sure to have everything I need in my pantry to satisfy my cravings for Latino food. Even in my ground chicken meatloaf.
1 lb ground chicken
1/2 cup fine breadcrumbs
1/2 finely chopped onion
1/4 cup ketchup
1/2 tablespoon Goya Sazon
1/2 tablespoon Goya Adobo All Purpose Seasoning with Pepper
1/2 tablespoon Goya Adobo All Purpose Seasoning with Cumin
1/2 teaspoon minced garlic
1/2 teaspoon oregano (fresh or dry)
1/2 teaspoon rosemary (fresh or dry)
1/2 teaspoon coriander (fresh or dry)
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Combine ALL the ingredients listed in a favorite mixing bowl of your choice, and mix using your hands, because hand-mixing means more love going into the food (invest in some disposable food service gloves if you’re like me and prefer not to get raw meat under your nails, you can find some at this link if you need). And feel free to throw in less/more seasoning and herbs to your taste. After all, this is your meatloaf.
And if you are new to the Goya family of Latino seasonings, here’s what they look like (I’ve also made sure you can click on the linked ingredients above on the list):
3. Fill whatever loaf pan you have handy with the meatloaf mixture (I like to use disposable aluminum loaf pans, as I always freeze one for later in the week). I never grease my pans for meatloaf, in general. I find that there’s always enough fat in the meats, for the meatloafs to pull themselves off the sides of the pans.
4. Cover with foil and bake at 350 degrees for one 45 minutes. Although I usually don’t cover my meatloafs for baking in the oven, ground chicken meatloaf can look “dried-out” coming out of the oven because there’s less fat compared to other traditional ground meatloaf meats.
5. Remove foil and bake for another 15-20 minutes (you can knock down your oven to 325 degrees if you remember).
6. Serve with your favorite sides. I went with sautéed string beans and mashed potatoes for this particular meal.