Forking Delicious Rosemary Chicken MeatloafThis is a full flavored moist dark meat chicken meatloaf. It’s easy to prepare but you have to hand chop the dark meat. By using dark meat you will have a tastier moister meatloaf. It’s easy to hand chop and takes less time than you think. Just pound the chicken real good on both sides and then cut the meat in small pieces like you do onions. I also used a few secret ingredients for flavor and moisture that make this meatloaf really special and FORKING delicious. It comes out with really moist flavorful chicken, (even after reheating) sort of like chicken dumpling and sort of like chicken with forking delicious stuffing kind of taste seasoned to perfection.
Ingredients makes around 12 servings
Around 3 lbs. boneless skinless chicken thighs (I used 3.28 lbs. to be exact) Pound the chicken well on both sides and cut up like the way you do onions.
1 large carrot shredded
12 oz. fresh rosemary sourdough bread cut up into small pieces
3 eggs beaten
1/2 cup chicken stock
1 lb. silken tofu blended (a *secret ingredient)
3 oz. those crispy onions that come in a bag (french fried onions) (a *secret ingredient)
3 cloves garlic minced
a small bunch of scallions chopped
1 Tablespoon plus 1 teaspoon kosher salt
1 teaspoon black pepper
2 sprigs fresh rosemary (I had small ones)
1 Tablespoon dry rosemary
1 Tablespoon basil
1 Tablespoon oregano
1/2 teaspoon crushed red pepper
Directions Set oven to 350 degrees and have a large pan that is slightly oiled.
In a smaller bowl add your bread, eggs and stock and stir till mixed. In a large bowl add everything else.
Then add your small bowl mixture to your large bowl mixture.
Now mix.
Place mixture in your baking pan and cover with foil.
Your meatloaf should be done in an hour.
You might want to broil it a couple minutes before serving to brown it.
Forking Delicious Rosemary Chicken Meatloaf
The meatloaf comes out super moist and very flavorful. I don’t think a sauce is necessary since it’s so moist and juicy.
Forking Good!
