There's the good...the bad...and the ugly.
Mom's, Dad's, Grandma's, Aunt Edna's and your own.
The cafeteria's, Boston Market's, Stouffer's and the diner's.
It's black...brown...orange...and various shades of red.
Beef, turkey, chicken, tofu, veal and lamb.
Twisted, mushed, poked, prodded, squeezed, lumped and molded.
Standing proudly all alone...or stuffed with boiled eggs and cheese.
Overcooked or undercooked ....more times than to perfection.
Economical, comforting, versatile and delicious.
~ The End ~
Penny for your thoughts regarding... Meatloaf.
Simple Chicken Meatloaf (So, so GOOD!)
Adapted from GoodHousekeeping.com, Chicken Romano Meatloaf
1 medium onion, finely diced
4 cloves of garlic, finely chopped
1-2 T olive oil
1 t Parsley flakes
1/2 cup freshly grated Romano (or Parmesan) cheese
1/2 cups plain dried bread crumbs
1 large egg
1 cup + quality marinara sauce
2 pounds ground chicken
Saute onion and garlic in tablespoon olive oil for 5-8 minutes, until soft. Remove from pan and let cool to room temperature.
Preheat oven to 400° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray.
In large bowl, stir Romano, bread crumbs, onion/garlic mixture, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
Spoon chicken mixture into center of prepared pan; shape into 9" by 5" loaf, pressing firmly. Spread remaining 1/2 cup + marinara over top.
Bake meatloaf 1 hour and 5 to 10 minutes (mine took 50 minutes) or until temperature on instant-read thermometer inserted in center of meat loaf reaches 165° F (temperature will rise to 170° F upon standing). Let meatloaf stand 10 minutes for easier slicing.
*If you make it ahead of time, you can lightly tent with foil and then a few minutes before eating, preheat broiler, slice the meatloaf, top with a bit more sauce and mozzarella (or cheese of choice) -heat until cheese is melted and ENJOY! YUMMMM!