Eosinophilic Esophagitis Friendly Cajun Chicken Meatloaf with Peppery Spice
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- 2 lbs ground chicken
- ½ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp worcestershire sauce
- 2 tbsp hot sauce (such as crystal or frank's redhot)
For the glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, celery, and green bell pepper and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the smoked paprika, thyme, oregano, black pepper, cayenne, and salt, then remove the skillet from the heat and let the mixture cool for 5 minutes.
- 2
In a small bowl, stir together the milk and breadcrumbs and let them soak for 2 minutes until the crumbs are fully moistened.
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