Happy2 @kaneohegirlinaz !, it's been a wip for a couple of years, if you use it for business would appreciate a "by line"
I make @ least 6lbs @ a X for home and freeze 1/2 loafs, have served as apps on garlic bread bruschetta, thin cut, goes over real good.
EDG Chicken/Turkey Parm Meatloaf
Ground chicken breast and ground chicken or turkey
(breast has almost no fat, "regular" ground chicken had 30 or 40% fat used 50/50 for a lean/ fat of 80/20 )
½ C Italian bread crumbs / lb
1 egg / lb
½ c marinara / lb
1 med onion diced / lb
2 cloves garlic or 3T roasted garlic / lb
Cook ½ onion and minced garlic in 1T butter and evo with a dash of Marsala cook on low 20-30 mins to roast
add rest fresh onions to the mix
½ C Provel cubes / lb (have also used Manchego, Asiago or Provolone)
½- C grated Romano /lb
¼ C Ricotta / lb
Italian Parsley 1/2C /lb
Fresh Basil to taste
Seasoned pepper and salt
Dash white Worcestershire
I mix everything except the meat together first then add the meat and adjust if necessary
The poultry will seem wet, don't fret! it's meant to be moist and will come together nicely during cooking
Put into loaf pans coated lightly with evo
Brush top with evo cover with foil for 45 minutes @ 375
Remove foil top with marinara cook for additional 30 minutes
Check temperature top with Italian 6 cheese blend return to brown cheese.
Cook to internal temperature of 155-160
Let rest for 20-30 minutes before cutting
Serve with fresh pasta and roasted veggies top with marinara
Makes great meatballs too bake@ 400
= parts panko and finely grated Parmesan cheese olive oil to moisten
Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured 1T olive oil in a small bowl until evenly moistened
Sprinkle the panko-Parmesan mixture evenly over the tops of the meatloaf and gently press to adhere.
Hope you like it, let me know how it turns out for you!
Edited by EverydayGourmet - 12/15/14 at 8:52am