Chicken Meatloaf

• •
  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

• •
  1 cup Bread Crumbs, Panko, Dry
• •
  60 g Yellow Onion
• •
  40 g Carrots
• •
  1 tbsp Parsley, Fresh
• •
  1 Egg, Whole, Large(44g)
• •
  1 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

• •
  2 tbsp Ketchup
• •
  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

• •
  1 tsp Garlic powder
• •
  1 tsp Paprika, Ground
• •
  1 tsp 1 tsp salt ($0.08)
• •
  0.5 tsp ½ tsp black pepper ($0.08)
• •
  1 tbsp Brown sugar
• •
  1 tsp Vinegar, Apple Cider

Instructions

1. 1Dice the onion and carrots into small pieces. Finely chop the fresh parsley. In a large bowl, combine the ground chicken, panko bread crumbs, diced onion, diced carrots, parsley, eggs, cottage cheese, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and paprika until just combined—do not overmix.
2. 2Divide the chicken mixture evenly into 6 portions. On a large skillet or griddle, shape each portion into a small oval loaf about 1 inch thick, spacing them 2 inches apart.
3. 3Cook the meatloaves over medium heat for 8–10 minutes on the first side until the bottom is golden brown and releases easily from the pan.
4. 4Carefully flip each meatloaf and cook for another 8–10 minutes over medium heat until the second side is golden brown and the internal temperature reaches 165°F at the thickest part.
5. 5While the meatloaves cook, prepare the glaze by whisking together the ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar in a small bowl until smooth.
6. 6Once the meatloaves reach 165°F internal temperature, brush the glaze evenly over the top of each meatloaf and cook for 2–3 minutes more over medium heat until the glaze is caramelized and sticky.
7. 7Remove from heat and let rest for 5 minutes.
8. 8Divide the meatloaves evenly into 6 airtight containers while still warm, allowing one meatloaf per container. Store in the refrigerator.