She Strengthens

Moist and Flavorful Meatloaf Recipe

The Secret to a Juicy Meatloaf

Are you tired of dry, flavorless meatloaf? The key to a juicy and delicious meatloaf lies in using ground dark-meat chicken instead of white meat. This simple trick ensures a moist and flavorful result.

Choosing the Right Ingredients

When selecting ingredients, opt for Panko breadcrumbs, which are coarser and more absorbent than regular breadcrumbs. You can find them in the international section of most supermarkets. Also, make sure to buy all-dark-meat ground chicken for the best results.

Classic Meatloaf with a Twist

Our recipe combines sautéed onion, carrots, and celery with aged Gouda cheese to add extra flavor and moisture. We’ve also included a Mushroom Gravy recipe for a classic meatloaf and gravy experience. Serve with Sautéed Zucchini for a filling weeknight dinner.

Meatloaf Recipe

Preparation

Heat your oven to 375°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and set it aside.

Sautéing the Vegetables

Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat until shimmering. Add 1 cup of small-diced yellow onion, 1/2 cup of small-diced carrot, 1/2 cup of small-diced celery, and 1 medium garlic clove, minced. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.

Adding the Wine

Increase the heat to medium high and add 3/4 cup of dry white wine. Let it simmer until almost completely evaporated, about 4 minutes. Transfer the vegetable mixture to a large bowl and set it aside to cool slightly, about 5 minutes.

Mixing the Meatloaf

When the vegetables have cooled, add 2 pounds of ground dark-meat chicken, breaking it up with your hands. Add 1/2 cup of Panko breadcrumbs, 1 large egg, lightly beaten, 1/2 cup of shredded aged Gouda cheese, and 1 tablespoon of coarsely chopped fresh Italian parsley. Evenly sprinkle with 1 tablespoon of Worcestershire sauce, 1 teaspoon of finely chopped fresh thyme leaves, and 1/2 teaspoon of freshly ground black pepper. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).

Baking the Meatloaf

Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let it sit 10 minutes before slicing the meatloaf.

Yield and Difficulty

Yields: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour 50 minutes