Author Notes
Elegant, light and bursting with great Italian flavor...this meatloaf is a unique twist on a classic that everyone loves. The recipe also makes fabulous mini meatballs - perfect for a party! —Jennifer Segal
Ingredients
- For the Meatballs
-
1
egg
-
3 tablespoons
parsley, finely chopped
-
1 tablespoon
tomato paste
-
1
clove garlic, minced
-
1/4 cup
2% milk
-
1/2 teaspoon
salt
-
1/2 teaspoon
pepper
-
1 pound
ground chicken (not all lean breast meat)
-
1/2 cup
grated Pecorino Romano cheese
-
1/4 cup plus 2 tablespoons
Italian seasoned bread crumbs, such as Progresso
- For Tomato-Balsamic Glaze
-
1 tablespoon
tomato paste
-
1 tablespoon
extra virgin olive oil
-
1/2 tablespoon
balsamic vinegar
-
1/2 teaspoon
sugar
Directions
-
Preheat oven to 325 degrees.
-
In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
-
Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form a 2-inch high loaf on an ungreased baking sheet or in a 9 x13 baking dish.
-
Make the glaze by combining all the ingredients in a small bowl, then brush over meatloaf. Bake for about 30-40 minutes, or until an instant read thermometer inserted into the center of a meatloaf registers 160 degrees.
Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs, including The Huffington Post, WJLA's Good Morning Washington, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.
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