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.
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.
The meatloaf comes out super moist and very flavorful. I don’t think a sauce is necessary since it’s so moist and juicy.