I don't know about you, but I'm not much for New Year's resolutions. Seems I'm not very good at keeping them ... so why set myself up for failure, right? Because, truth be told, I'm not much for failure either.
But in looking back through The Kitchen Is My Playground's Recipe Index recently, one resolution did jump out at me. And it's one I may actually be successful at keeping.
See, in perusing the Recipe Index, I noticed something ... I noticed that I don't actually have that many main dishes shared here on the blog. Lots of appetizers ... lots of desserts ... lots of sides. {Which could stem from the fact that I truly think I could subsist on appetizers, desserts, and sides alone.}
But by comparison, very few main dishes.
I'm not sure why this is. Perhaps I haven't felt many of the main dishes I make are of interest for the blog? Because I do cook fairly simply when it comes to mains. Or perhaps I haven't been able to time my dinner cooking right to still catch the light for photos? Or maybe it's that I get stuck in a dinner rut and make the same mains over and over again? Could be.
But I'm aiming to change this. So in 2016 I'm going to go out on a limb and make a resolution. In 2016, I resolve to photograph and share more main dishes here on The Kitchen is My Playground.
And I'm starting off with two of our absolute favorites ... the Shrimp & Pesto Pizza with Sun-Dried Tomatoes I shared last week, and this tender-and-flavorful Chicken Parmesan Meatloaf.
Yes, this Chicken Parmesan Meatloaf is a regular in our dinner rotation. It can certainly be made with ground turkey, as well, but I find ground chicken to be much more flavorful. With the addition of lots of Italian herbs, garlic, onion, and a topping of pasta sauce and melty cheese, that chicken gets even more flavorful!
As stated in the recipe, I do recommend grating the onion. Grating better distributes the onion throughout the meatloaf, and ensures you don't bite into a big onion hunk. I use a microplane grater placed across my mixing bowl, and grate the onion right into the bowl. A food processor works great, too.
Before baking, top the meatloaf with pasta sauce ...
The result? Tender and moist Chicken Parmesan Meatloaf loaded with the flavors of Italian herbs and garlic, all topped with sauce and yummy melty cheese.
Hmmmm, not only do I resolve to share more main dishes here on The Kitchen is My Playground, I may just need to resolve to make Chicken Parmesan Meatloaf more often, too. I think those are both resolutions I can be successful at keeping.
Chicken Parmesan Meatloaf
Ingredients
2 lbs. ground chicken
2 eggs, beaten
1/2 c. Italian-style seasoned bread crumbs
1 medium onion, grated
3/4 c. grated Parmesan cheese
1/3 c. milk
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, finely minced {or 1/4 tsp. garlic powder}
1 tsp. salt
1/2 tsp. black pepper
3/4 c. prepared pasta sauce
3 slices provolone cheese
1/2 c. shredded mozzarella cheese
2 lbs. ground chicken
2 eggs, beaten
1/2 c. Italian-style seasoned bread crumbs
1 medium onion, grated
3/4 c. grated Parmesan cheese
1/3 c. milk
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, finely minced {or 1/4 tsp. garlic powder}
1 tsp. salt
1/2 tsp. black pepper
3/4 c. prepared pasta sauce
3 slices provolone cheese
1/2 c. shredded mozzarella cheese
Place ground chicken, eggs, bread crumbs, grated onion, Parmesan cheese, milk, basil, thyme, oregano, garlic, salt, and pepper in a large mixing bowl. Stir until just combined. {Do not over handle, as this will cause the meatloaf to be tough.}
Grease a loaf pan. Place ground chicken mixture in pan. Top with pasta sauce.
Bake at 350 degrees for 55 minutes. Remove from oven and top with provolone cheese slices and mozzarella cheese. Place back in the oven and bake until cheese is melted, about 5 to 7 minutes.
Remove from oven and allow to rest for 5 to 10 minutes before serving. Garnish with parsley, if desired.
Enjoy!
