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Tasty Chicken Loaf
3/4 c tomato sauce
1 1/2 tbsp Worcestershire sauce
1 tbsp yellow mustard
2 lbs ground chicken breast, skinless
1 c zucchini, shredded
2 tsp salt
1 1/2 c onions, chopped
1 c capsicum, chopped
1/2 c egg whites, slightly beaten
3 cloves minced garlic
1/2 tsp pepper
1/2 tsp oregano
1/2 c bread crumbs
Pre-heat oven to 350F (170C).
Prepare a 9" x 5" loaf pan with cooking; set
aside.
In a strainer set over a bowl, combine
zucchini and salt and let stand, stirring once or twice, for 30
minutes. Squeeze as much liquid out of the zucchini as possible,
using your hands.
In a mixing bowl, combine onions, capsicum,
zucchini, egg whites, half cup tomato sauce, Worcestershire sauce,
mustard, garlic, black pepper, and oregano. Add chicken and bread
crumbs. Mix well.
Pour chicken mixture into the loaf pan,
packing firmly into a loaf shape. Smooth top with the back of a
spoon. Spread remaining tomato sauce evenly over top. Bake loaf
for one hour, or until loaf reaches 185 on a meat thermometer.
Let meat loaf rest on a rack for 10 minutes
before slicing. |
