2 Tbsp. extra virgin olive oil
1 1/2 cup sweet onion, diced 1/8"
1 Tbsp. garlic, fresh, minced
1 1/2 tsp. black pepper, fresh ground
1/8 tsp. red pepper flakes
1 cup port, tawny
2 lbs. ground chicken
1 cup Parmesan, dry grated
2 cups corn bread crumbs
1 cup sour cream
3 eggs, extra-large, beaten
1 Tbsp. Italian herbs, dry
1 Tbsp. Italian parsley, fresh, chopped
Preheat oven to 350 degrees (F).
Heat the olive oil in 10" sauté pan over medium high heat.
Add the onions and cook until just beginning to brown.
Add the garlic and cook until very fragrant.
Add the black and red peppers.
Add the port and cook until most of the liquid is evaporated.
Set aside to cool completely.
Place the chicken into a large glass or stainless steel bowl and add the last seven ingredients.
Mix well with your hands and place in the refrigerator for 1/2 hour minimum. This allows the mixture to be fully cooled and the bread crumbs to absorb a lot of moisture.
Add the onion mixture and mix with your hands until well mixed.
Allow to rest in the refrigerator until fully cooled.
Form into a loaf and cook in the preheated oven for about 60 minutes or until a 160 degree (F) internal temperature is achieved.
Serve with your favorite meatloaf sauce
Pairs Well With
I needed a lower fat version of meatloaf...this is the one I have landed on.
I use the same recipe for meatballs.
To me it seems to stay very moist.
The prep time estimate does not include resting time.
Makes great sandwiches later :)