Chicken Meatloaf With Sun-Dried Tomatoes

Chicken Meatloaf with Sun-Dried Tomatoes photo: dulcedoblog on Flickr
Maureen C. Petrosky•

This is no ordinary chicken meatloaf recipe. The couscous here easily replaces the breadcrumbs as a binding agent while keeping the mixture nice and moist, ideal when using ground chicken or turkey because of their tendency to dry out. Alongside sweet sun-dried tomatoes, we fold in some shiitake mushrooms for an awesome earthy flavor. This meatloaf is great for dinner alongside mashed potatoes or a salad, and it rocks when piled high on a sandwich.

Chicken Meatloaf With Sun-Dried Tomatoes
No Ratings
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Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
servings
Chicken Meatloaf with Sun-Dried Tomatoes
Total time: 1 hour
Ingredients
  • 1/4 cup couscous
  • 1 1/2 tablespoons vegetable oil
  • 1/4 cup onion
  • 1/2 cup shiitake mushrooms
  • 1/2 cup sun-dried tomatoes
  • 2 cloves garlic
  • 1/2 teaspoon thyme leaves
  • 1 large egg
  • 1 pound ground chicken
  • salt and white pepper
  • ketchup
Directions
  1. Bring 1/4 cup of salted water to a boil in a medium pot. Turn off the heat. Add the couscous, cover, and let sit 5 minutes. Fluff with a fork.
  2. Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the mushrooms, garlic and thyme and cook about 5 more minutes, until mushrooms are soft. Remove from the heat and cool to room temperature.
  3. Preheat the oven to 350ºF.
  4. Combine the couscous, egg, the mushroom mixture and sun-dried tomatoes with the ground turkey. Season with salt and white pepper. Use your hands to shape the mixture into a loaf. Arrange the loaf on a parchment-lined sheet pan. Coat the top with a layer of ketchup if you'd like a glaze. Bake for 45 minutes to 1 hour.
 
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