Chipotle Cheddar Chicken Meatloaf
Servings: 6
Equipment
- cooking spray
Ingredients
- 1 lb ground chicken
- 1 ¼ cup fresh grated extra sharp cheddar
- 1 small jalapeño, finely minced (seeds removed)
- ½ cup Panko breadcrumbs
- 1 medium shallot, finely diced
- 1 egg
- 1 teaspoon Worcestershire sauce
- salt and fresh ground pepper, to taste
- 1 ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ cup fresh chopped Cilantro
Chipotle Glaze
- 1 ½ tablespoon Adobo sauce from canned chilis in Adobo (7 oz can)*
- 2 tablespoon honey
- ½ tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees. 2. Spray a baking dish liberally with cooking spray. 3. Add all meatloaf ingredients to a large bowl and combine with your hands until well incorporated, being careful not to over mix. 4. Transfer meatloaf mixture to greased pan and form into a loaf with your hands. You want a long, uniform loaf that leaves about a 1” gap on both long ends of the pan. 5. Add Chipotle glaze ingredients to a small bowl and whisk to combine. Pour evenly over meatloaf and brush to coat. There will be a lot of excess glaze in the pan- this will thicken and be used for basting later. 6. Bake the meatloaf at 350 for 25 minutes, remove from oven and brush with runoff glaze in the pan for a thick and caramelized glaze. 7. Return to oven for an additional 5-10 minutes, until internal temperature reaches 165. 8. Allow to rest 5-10 minutes before slicing and serving.