Chicken Meatloaf and Easy Gravy
Moist, Easy Chicken Meatloaf and Quick Gravy for Mashed Potatoes
Ingredients
- 1.5 lb/680g ground chicken
- 1 large egg
- 1/4c milk
- 1 small onion peeled and grated
- 1/2 medium green bell pepper small dice
- 1/2 medium red bell pepper small dice
- 1 tsp coarse salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp prepared mustard
- 1 tbsp worcestershire sauce
- 1 tbsp ketchup
- 1/2 cup breadcrumbs
- 1/4 cup Ketchup and/or Barbecue sauce for glaze (add more if you wish)
Gravy
- 2 tbsp butter
- 3 tbsp red onion chopped
- coarse salt to taste
- ground black pepper to taste
- 1/4 tsp dried thyme
- 1 cup chicken stock
- 1 tbsp cornstarch
- 3 tbsp chicken stock or water
Instructions
- Heat your oven to 350 degrees Fahrenheit or 180 Celsius. Place the meat in a bowl and add salt, pepper, garlic powder, oregano, thyme, worcestershire sauce, mustard, ketchup, grated onion, green bell pepper, red bell pepper, egg and milk. Mix this up. Add half of the breadcrumbs and combine. Add the remaining breadcrumbs or most of it. The mixture should be moist but not wet.
- To bake, you can use a shallow casserole or a sheet pan lined with foil. Spoon the meat into the middle of the dish. Form it into a loaf or square shape. For this chicken loaf, I like to use barbecue sauce and ketchup for the glaze. You can use either or both. Spread it on top and the sides. Cook in the heated oven for 45 minutes to one hour.
- While the meatloaf is cooking, make mashed potatoes. I’ll leave the video recipe below. For the gravy, heat up a pot. Add butter, let that melt and add chopped red onion. Sauté until golden. Add 1 cup chicken stock, salt, ground black pepper and dried thyme leaves. Let this come to a boil. To thicken the gravy, put a tablespoon of cornstarch in a cup and add 3 tbsps stock or water, mix until smooth.
- Pour this slurry into the boiling stock and stir constantly. Let this boil for a minute. The gravy will thicken and coat a spoon. As it sits, it’ll thicken even more so turn the heat off. If you’ve cooked it too much, you can always stir in a little more stock and heat it up. By the way, mushrooms are a wonderful addition to this gravy. Double the gravy measurements if using for meatloaf and mashed potatoes.
- If you’re not sure when meatloaf is done, use a meat thermometer, the center of the loaf should be around 165 degrees F or 74 C. Let the meatloaf rest for 10 minutes before cutting into it. I didn’t add too much glaze. Feel free to add as much as you like.
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