Fall is my favorite season of all, and with the glorious change of season and all that it has to offer, comes back-to-school and getting ourselves back into a weekly routine. So, I’m on a mission to bring you as many gluten free weeknight dinner recipes, tips and idea starters that I possibly can. And if you’re not gluten free, don’t worry! All of my recipes can be very easily modified. In fact, in most cases, it’s as easy as swapping out ingredients. No special techniques required!
With that, here’s another recipe that I make almost on a weekly basis. My husband loves this meatloaf for dinner and I always make extra so he can take a few thick slices the next day for lunch. The spices and salt can be modified up or down, depending on how your family likes it. Be sure to add this one to your fall-winter comfort food recipe box!
Gluten Free Italian Chicken Meatloaf
- 2 lbs. ground chicken (don't use ground chicken breast, it will be too dry. Choose the package that says ground chicken, as this will also include dark meat).
- 1 cup gluten free panko style breadcrumbs (I use the Aleia's brand), plus extra for sprinkling on top
- 1 large egg, beaten
- 1 Tbsp. fresh or dried parsley flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground black pepper
- Salt to taste
- About 1/2 cup of prepared marinara sauce
- About 1 Tbsp. tomato paste
- A good handful (about 1/4 cup) shredded mozzarella cheese
- A good handful (about 1/4 cup grated pecorino Romano cheese
- Olive oil to drizzle on top
- Step 1 Preheat oven to 350 degrees.
- Step 2 Line a sheet pan with aluminum foil and coat with a little bit of oil, either olive or canola
- Step 3 In a large bowl, combine the ground chicken with the remainder of the ingredients. Using clean hands, gently mix all of the ingredients together, ensuring that it’s all combined well. Don’t over-mix!
- Step 4 Turn the mixture onto the prepared sheet pan and form a log with your hands. Flatten the top a bit. With the side of your hand, make a slight well down the center of the log. Drizzle with a little bit of extra virgin olive oil and using a brush, brush the oil evenly over the log. Sprinkle a nice amount of breadcrumbs on top.
- Step 5 Bake for about 60 minutes or until the meatloaf is golden brown and the internal temperature reads 180 degrees.
- Step 6 If you like a nice crust on top like I do, turn your oven to broil for a few minutes at the end so the top of the meatloaf gets nice and crispy.
- Step 7 Allow it to sit for about 5 minutes before slicing.
Here are a few of my tips:
— Leftovers make for a great lunch! Put one or two slices of the meatloaf on a roll.
— I also like to slice leftovers, spoon a bit of marinara sauce on the bottom of an oven-safe dish, and arrange the slices on top of the sauce. Spoon a little more sauce on top of the slices. Cover with foil and pop into a hot oven. When the sauce is bubbly and the meatloaf is hot, too, remove the foil and add a whole lot of shredded mozzarella. Return to the oven until the cheese is melted and gooey!
— If you prefer your meatloaf cheesy, sprinkle shredded mozzarella on top, too. Pop it under the broiler until it gets melted and bubbly.