This was very well received. You will get great compliments if you make this one. I made an extra tasty chicken meatloaf….I made it extra tasty with the jelled drippings of chicken I prepared yesterday for extra flavor but you can substitute chicken broth. I boiled eggs for 6 minutes and patted the meatloaf around each egg and that’s basically it. I thought it was pretty easy and the meatloaves re-heated with the same runny egg too! Potatoes I sort of winged….I spiral cut with the Paderno spiral slicer a red potato for each serving squirted a aroun a tablespoon of oil into the potato strings and mixed threw. They went in a 500 degree F oven for 15 minutes and then got flipped and in for another about 10 minutes and hit them with salt and pepper. That’s all there was to the potatoes…..You can fry if you prefer.  I didn’t have time to make a cooked sauce so I just made a basic common ketchup spiked with Franks Hot Sauce and Worcestershire sauce. This really did come out FORKING GREAT!

Ingredients for 6 servings

1 lb ground chicken 96% lean 

1 cup whole wheat panic bread crumbs

2 eggs – slightly beaten

1 shallot (about 2.5 oz.) – chopped fine

1 garlic clove – microplane or ground to paste

1 celery rib – chopped fine

1/2 carrot – shredded fine

2 Tablespoons dried parsley 

1 teaspoon dried thyme

1 teaspoon ground black pepper

2 teaspoons vegetable base (instead of salt..more flavorful)

4 Tablespoons jelled chicken drippings (or substitute chicken broth)

non stick spray

6 eggs

Other ingredients you might want to use.

6 potatoes

6 Tablespoons canola oil (about)

salt to taste

pepper to taste

12 tablespoons ketchup (about two a meatloaf)

Franks Red Hot Sauce to taste

Worcestershire sauce to taste

Directions

Put on a pot of water on to boil for eggs. When the water is at a medium-medium high boil carefully add the 6 eggs and set a timer for 6 minutes. After 6 minutes remove the eggs from the water and get them right away in a dish of cool water and add ice to stop the cooking and to cool the eggs. Set them to the side and let them cool.

Preheat oven to 350 degrees F.

In a large bowl add ground chicken, panko, eggs, shallot, garlic, celery, carrot, parsley, thyme, black pepper, vegetable base, chicken drippings (or broth). Mix well and set to the side.

By now the eggs are very cold and will be easy to peel but be careful and don’t be too rough with them because they are delicate with soft centers. Put the peeled eggs to the side.

Eyeball (or measure) the meatloaf mixture into 6 even piles.

Make a dent in each for the egg and then insert the egg.

Roll each in your hands so the meat encases each egg. Then set each on a non stick sprayed sheet pan(s).

They go in the 350 degree preheated oven for about 15 minutes or until the meat is cooked.

For baked potato string nest use the spiral cutter and mix each potato with around a Tablespoon of Canola oil and place each on a sheet tray. They go in a preheated 500 degree oven for about 15 minutes and then get flipped over and go back in for another 10 minutes.

Hit them with fresh crushed sea salt and fresh ground black pepper (these nest didn’t get flipped yet)

While everything is cooking whip up some ketchup and season it with a good amount or Worcestershire sauce and Franks Red Hot unless you have time to cook down tomatoes and basically add these seasonings and a few others.

Serve the meatloaves over the nest and drizzle with sauce.

These Meatloaves re-heat well at 300 degrees F at room temperature about 20 minutes or when chilled 350 degrees F at 30 minutes. But these don’t freeze well because of the egg center.

People will FORKING LOVE THEM!