Chimichurri Chicken Meatloaf
A combination of lean chicken and meaty mushrooms guarantees this supper sensation bakes up extra moist.
Serving Size:
6
Active Time:
20 min.
Total Time:
1 hr., 5 min.
Ingredients
- 2 cups fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- 2 Tbs. olive oil
- 1 Tbs. fresh lime juice
- ⅛ tsp. + ¼ tsp. salt
- 1 (15 oz.) can lentils, drained
- 1 lb. ground chicken
- 2 cups mushrooms, chopped, about 6 oz.
- 1⅓ cups fresh whole-wheat breadcrumbs, from 2 slices bread
- 2 eggs, beaten
- ¼ tsp. pepper
Instructions
- Heat oven to 350°F. Line rimmed baking sheet with foil; generously coat with cooking spray. In small bowl, combine cilantro, half of garlic, oil, lime juice, 1 Tbs. water and ⅛ tsp. salt; cover and reserve.
- In large bowl, mash lentils slightly. Add ground chicken, mushrooms, breadcrumbs, eggs, remaining 1 clove minced garlic, ¼ tsp. salt and ¼ tsp. pepper; gently combine. Shape into 9½”x4″ loaf; transfer to baking sheet.
- Bake until meat thermometer inserted into center registers 165°F, 40–45 min.; transfer to serving platter. Serve meatloaf with reserved chimichurri sauce. Garnish as desired.
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