Tonight Will returns from the wilds, so I will be making up a lasagna for the household to celebrate his return (he loves lasagna). Skipper Jane  Jaquelyn* will be joining us this evening.

But I wing that recipe. Honestly, I only have a vague notion of what goes in it, and the portions are by what tastes good, not by teaspoons and cups. SO! Have a meatloaf recipe instead – Our Small Person and I had it for dinner on Wednesday and it was delightful =)

Chicken Italian Meatloaf – serves 4-6

1# ground chicken
1 medium pepper
1 medium onion
1c bread crumbs
1 egg
~1Tbsp dried basil
salt and pepper to taste
1 6-oz can tomato paste

1. Preheat the oven to 350 °. Put onion and pepper into the food processor and pulse on low until nearly pureed.

2. In a bowl, mix meat, onion and pepper mixture, bread crumbs, egg, basil, salt, and pepper. Put all this into a loaf pan. Using a rubber spatula, “frost” the top of your meatloaf with the tomato paste.

3. Bake for an hour. Let sit for five minutes before serving so the tomato paste top doesn’t burn everyone’s mouths.

You can also spice this recipe up a little bit with some hot peppers, either dried or jarred. Also , if you don’t have bread crumbs, two to three slices of white bread pulsed in the food processor works really well.

*I think she’s moved in to Daniel’s place. Neither of them are giving out clear answers tho’. Hm…

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