Total Time: 1 hour 50 minutes
Makes: 4 to 6 servings
Ingredients:
• Unsalted butter, for coating the loaf pan
• 2 tablespoons vegetable oil
• 1 cup small-dice yellow onion (from about ½ medium onion)
• ½ cup small-dice carrot (from about 1 medium carrot)
• ½ cup small-dice celery (from about 1 medium celery stalk)
• 1 medium garlic clove, minced
• 2½ teaspoons kosher salt
• ¾ cup dry white wine
• 2 pounds (907 g) ground dark-meat chicken
• ½ cup panko
• 1 large egg, lightly beaten
• ½ cup shredded aged Gouda cheese (about 1 ounce)
• 1 tablespoon coarsely chopped fresh Italian parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon finely chopped fresh thyme leaves
• ½ teaspoon freshly ground black pepper
Method:
- Heat the oven to 375°F (190°C) and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, carrot, celery, garlic, and ½ teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
- Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
- When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, cheese, and parsley. Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
- 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 (73.8°C), about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.
http://www.chow.com/recipes/30344-easy-chicken-meatloaf