This Chicken Meatloaf is made with herbs and spices and all things nices...and some sliced green olives too!
This is really quite easy to make, and the recipe called for here can serve just two, or one with a serving left over for freezing.
Some homemade gravy is added using some chicken stock from the freezer, and a side helping of good ol' mashed potatoes with sour cream mixed in them. A couple of dinner rolls warmed up and you've got yourself a feast.
Cooking for One
Here's the Cluckers' Back-up Crew:
1 Lb. uncooked chicken breast shredded or minced
(you don't want big chuncks of chicken in this)
1 clove Garlic minced
1 small onion minced
1Tbs. olive oil
4 oz. breadcrumbs or more as needed
3 oz. whole milk
1 tsp. dried Tarragon (or Rosemary)
1/2 tsp. dried Oregano
4-5 basil leaves chopped (or 1/2 tsp dried basil)
1 egg beaten
4-5 Tbs. thin sliced green olives or more to taste
(careful with these or the taste will overwhelm the dish)
Salt and Pepper to taste
Pre-Heat the oven to 375 degrees and lightly spray a small loaf pan or small deep baking dish with cooking spray
Sautee the onions and garlic in olive oil over medium heat till just tender and translucent. Don't burn the garlic, it will turn bitter.
Combine all of the ingredients in a bowl and mix well. If the mixture seems to thin or soupy, add more bread crumbs. Transfer to the baking dish, and place in the oven for 1 hour.
If the top isn't golden enough you can set the broiler on during the last 4-5 minutes of baking. Watch it closely so you don't burn it.
Garnish the top with a fresh chopped herb, such as basil. Serve in slices. Goes well with mashed potatoes, gravy, and any kind of veggie you prefer.
