French Onion Chicken Meatloaf

Watch French Onion Chicken Meatloaf - Rizzle on Dailymotion

Transcript

00:00French onion chicken meatloaf. Picture this. Tender chicken meatloaf infused with deeply

00:07caramelized onions that smell like pure heaven while they're cooking, then topped with a blanket

00:12of bubbling Gruyere cheese that gets all golden and gorgeous in the oven. Melt 2 tablespoons of

00:18butter in a pan and add 4 sweet onions thinly sliced. Season with kosher salt and pepper,

00:24then cook until soft and golden. Finish with 1 tablespoon of chopped fresh thyme.

00:28In a large bowl, combine 1 pound of 94% lean ground chicken with 4 minced garlic cloves,

00:362 large eggs, 3 quarters cup seasoned breadcrumbs, half cup finely grated parmesan cheese, and half

00:42cup freshly grated Gruyere cheese. Add 1 quarter cup milk, 1 quarter cup freshly chopped parsley,

00:491 half teaspoon dried thyme, and 1 half teaspoon dried oregano, and mix until well combined.

00:54Top the meatloaf with 1 cup freshly grated Gruyere cheese. Serve with mashed potatoes and garnish with

01:01fresh thyme and or chives. Spray a 9 by 13 inch baking dish with non-stick spray and set aside.

01:09This prevents sticking and makes cleanup much easier later. Heat the 2 tablespoons of butter in a large

01:15cast iron skillet over medium-high heat. Using a cast iron skillet helps distribute heat evenly for

01:21better caramelization. Once the butter is melted and foaming, add the sliced onions, salt, pepper,

01:27and fresh thyme, and cook for 10 to 12 minutes until softened. Reduce the heat to low and continue

01:33cooking, stirring occasionally until the onions are deep golden brown and caramelized, about 1 to 2 hours.

01:39During the final 15 minutes, preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl,

01:46gently combine the ground chicken, minced garlic, 2 eggs, seasoned breadcrumbs, parmesan cheese,

01:52half a cup Gruyere, milk, dried thyme, oregano, and a generous pinch of salt and pepper.

01:58Mix with clean hands or a wooden spoon until just combined. Over mixing will make the meatloaf tough.

02:04Add one quarter of the caramelized onions to the chicken mixture and fold in gently until evenly

02:10distributed. Reserve the remaining onions for topping. Divide the chicken mixture into four

02:15equal portions and shape into individual meatloaves. Arrange them in the prepared baking dish with space

02:21between each for even cooking, ensuring they are similar in size. Bake for 20 to 25 minutes until the

02:28meatloaves are set and firm but not fully cooked through. Remove the dish from the oven. Top each

02:34meatloaf with the remaining caramelized onions and Gruyere, then return it to the oven for 15 to 20

02:39minutes or until the internal temperature reaches 165 degrees Fahrenheit. Let it rest for five minutes,

02:46then garnish with fresh thyme or chives and serve with mashed potatoes.