Chicken meatloaf

Been a while since I did a meatloaf log entry, because it’s been a while since I did a meatloaf. When you count in all the sodium added in various forms, all the calories, cholesterol, and the large quantities I tend to eat, it all adds up. But with sales on various forms of ground meat, I couldn’t resist the temptation to try something at least somewhat upscale from the cheapest-form-of-decimated-turkey which I usually use. So here were are. At the moment, it’s hours before meatloaf-making time, but what I presume will end up in the mix is:

  • Ground chicken (because, really, they are ground creatures. One rarely sees air chicken. Chicken of the Sea, perhaps.)
  • Chili powder
  • Leftover rice and macaroni&cheese
  • Raisin bran
  • Shredded bread
  • Peas and/or corn

There would’ve been more leftovers, but we lost power for half a day yesterday, and that put too many things in the fridge into the “questionable” range (main loss, a mixture of veggies and turkey and chicken broth and little noodles from my first experiment at stirfry.)

Into the oven update

In addition to all of the above ingredients, the mixture includes:

  • Egg substitute
  • Mixed shredded cheese
  • Grated – well, powdered – parmesan cheese
  • Onion bits
  • Frozen corn
  • Spaghetti sauce

The end result

Well, it wasn’t a We are the Uninvited Loud Precision Band, we’re the best intruding band in all the land!… ‘scuse me, as I was saying, it wasn’t a blow-out-the-doors huge success, but it weren’t a failure either. It falls into a category that we consider “It’s Food!”. I should have used more chili powder; this was my first experience with the stuff, and I was cautious. And/or I should have some chipotle salsa in/on it. It wasn’t dead bland or anything, but Mrs. Nat’s TV thought it could use some pepper, although we haven’t any on hand. (I’m serious, we don’t. We don’t have salt and pepper shakers at this point. We’re weird.) The chicken is definitely workable. If the ground chicken hadn’t been on a buy-one-get-one-free deal, I probably would’ve bought one tray of it and one tray of turkey (got a coupon for the turkey!) and tried a blend. Might’ve been good, but then it might’ve been just two fowl to eat.

Tip for next time: gotta get a meat thermometer, and look up safe interior temperatures for such thing. Pulling it out, cutting open, and drying to judge the inner moistness is just a frustrating way of doing things.

Published in: on January 7, 2008 at 11:08 am  Leave a Comment  

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