Italian Chicken Meatloaf

I wanted to give the classic meatloaf a twist. A traditional meatloaf made up of ground beef, bead crumbs, eggs and ketchup is just too predictable and, in my opinion, sometimes bland. It just seems unappealing at times; a loaf of ground meat? I think bread is the only thing that should be loaf shaped. Meatloaf is a simple dish to put together and is hard to mess up. This version would pair well with classic mashed potatoes or even over pasta because of the Italian seasonings. Give this recipe a shot for a tasty change to an All-American classic.

Tips:

Don't over mix - Mix all of the ingredients well, but don't over do it. Just like a quick bread, over mixing the mixer will result in a tough meatloaf.

No grease - There is no need to grease the loaf pan because the chicken will give off juices and not stick to the pan.

Cookie sheet security - Put the loaf pan onto a cookie sheet just in case the meatloaf juices bubble out of the pan.

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

Bake Time: 45-55 minutes

 Servings: 1 loaf

1 - 16 ounce package ground chicken or turkey
2 egg whites or 1 whole egg, beaten
1/2 cup bread crumbs
1 teaspoon garlic, minced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup onion, finely chopped
1 1/2 teaspoons Italian seasoning
2 Tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions:

1) Preheat the oven to 350 degrees.

2) Combine all of the ingredients in a large bowl.

3) Mix the ingredients just until combined.

4) Transfer the mixer to a 8 or 9" bread pan. Lightly press the mixer into the pan.

5) Cover the pan with aluminum foil and place it in the oven.

6) Bake the meatloaf covered for 35-40 minutes. Uncover and bake for another 10-15 to brown the top slightly and the internal temperature is 160 degrees.

7) Remove the pan from the oven and allow it to sit for 5 minutes to complete cooking.

8) Serve the meatloaf warm with your favorite pasta sauce and sides.