Eosinophilic Esophagitis Friendly Classic Chicken Meatloaf
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 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
- 1 tsp dijon mustard
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp worcestershire sauce
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a small skillet over medium heat, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, and 1 tsp Worcestershire sauce until the sugar dissolves. Set aside.
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