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Monday, January 27

Chicken & apple meatloaves

Bread, whole wheat
1 slice
¼ cup
Apples, Braeburn
Chicken thighs, boneless, skinless
1 pound
Onion, finely chopped
½ cup
Parsley, finely chopped
¼ cup
Egg, lightly beaten
Cheese, Gouda with mustard seeds;
cut into ½-inch cubes
1/3 pound
Fennel seeds
½ teaspoon
1 teaspoon
½ teaspoon +
Pepper, freshly ground
½ teaspoon +
Walnut oil
1 tablespoon
¼ cup
Mustard, Dijon with seeds
1 tablespoon
  1. Preheat to 450°F (convection roast setting if possible). 
  2. In a food processor, pulse the bread into fine crumbs. 
  3. Transfer the bread to a large bowl, and add the milk. 
  4. Grate one apple into the bowl; core and wedge cut remaining apples, and then set aside.
  5. In the food processor, pulse the chicken thighs into a coarse mixture, and transfer to the bread mixture.
  6. Add the onion, parsley, cheese, egg, ½ teaspoon fennel, salt, and pepper. 
  7. Mix with hands until well combined. 
  8. Divide into four equally sized loaves. 
  9. On a baking sheet lined with Silpat, space each loaf about 3 inches apart. 
  10. In a large bowl, toss the apple wedges with the oil and 1 teaspoon fennel until well combined. 
  11. Scatter evenly around the meatloaves. 
  12. Roast for 10 minutes. 
  13. Combine the applebutter and mustard, and brush the loaves. 
  14. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F.

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