CHICKEN AND VEGETABLE MEATLOAF

Ingredients :

3 tablespoons extra virgin olive oil

1 small zucchini, diced

1 red pepper, without seeds and veins, diced

1 yellow pepper, without seeds and veins, diced

4 – 5 garlic cloves, crushed with coarse salt

1 fresh yellow ají, without seeds and veins, chopped

Salt

Pepper

2 eggs, lightly beaten

1 tablespoon fresh thyme, chopped

¼ cup parsley, finely chopped

2 lb (1 k) ground chicken or turkey

1 cup panko

½ cup grated parmesan cheese

¾ cup kétchup

¼ cup + 2 tablespoons balsamic vinegar

Preparation:

Heat oil in a large skillet over high heat. Add zucchini, peppers, garlic and ají. Season with salt and pepper and cook until tender. Remove from heat to cool.

Whisk the egg with thyme and parsley in a large bowl. Add ground chicken or turkey, panko, grated cheese, ½ cup ketchup, 2 tablespoons balsamic vinegar and the cooked and cooled vegetables. Mix until combined.
Transfer mixture to a rectangular loaf pan (9x5” / 23x13 cm) pressing well.
Combine remaining ketchup with vinegar in a small bowl and brush this mixture over the meatloaf. Bake in a preheated oven to 425°F (220°C) for 1 to 1:15 hours. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

Complementary dishes:
Potato Gratin
Ceasar´s Salad with Portobello Mushrooms
Baked Beans
Fettucine Alfredo

8 servings

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