Avoid dry, flavorless chicken meatloaf by skipping the ground white meat and using ground dark meat instead. Mix it with sautéed onion, carrots, and celery and aged Gouda to add extra flavor and moisture, then bake about an hour. Serve with some Sautéed Zucchini for a filling weeknight dinner.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Buy all-dark-meat ground chicken for the juiciest possible meatloaf. If you use all white meat, you’ll get a drier and less flavorful result.
This recipe was featured as part of our meatloaf recipe slideshow.
- 1Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- 2Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
- 3Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
- 4When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, cheese, and parsley. Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
- 5Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.