Chicken Meatloaf, a Turkey Leftover Inspiration
More is better, right?
Just about one month ago I ordered a 40 pound case of chicken. Those of you that know me aren’t surprised, but if you are just meeting me you might wonder why I would even purchase that large quantity since I don’t own a restaurant or a food kitchen?!
The price per pound for organic, boneless and skinless chicken breast was way too good to pass up. I had purchased my first case and had several people say- Hey! I wish I would have known! Can I buy some of your case? (sigh)
I never turn away anyone who is hungry so I said yes and went to the web site and ordered a second case.
I was sick that week so my other half had offered to pick up our large supply of chicken and we were packing chicken in smaller packages for much longer than we would have liked…but it’s great to have!
Oh the irony…
Oddly, not a single person came through with their desire to take part in this chicken opportunity so we had 80 (eighty) pounds of chicken in our freezer. I’ve gifted pounds and pounds of chicken to people in my family that cook and we still have a massive amount.
What to do with it?
I feel obligated to get creative and conjure up a really exciting chicken dinner recipe. I remembered the pate that my other halfs father had made a couple years ago…I could totally eat that every day and be content. That pate is what inspired this meatloaf recipe.
With chicken and bacon and a few other ingredients, Ethan and I made a meatloaf that was the best I have ever made. Seriously. This would make a great turkey leftover recipe too.
Ideal for Thanksgiving leftovers, this meatloaf would be a great pair with leftover potatoes too! You will need to finely chop your cooked turkey meat and bind it together as you probably are aware. Using raw chicken versus cooked turkey is easily adaptable.
Remember, I don’t measure for my recipes I just cook. So when I give you the inspiration below please keep two things in mind.
- Cook, don’t stress over exact measurements.
- Improve this recipe to suit your preference and come back and tell me what you did. I always love improvement!
The beautiful brown sauce you see atop this dish photographed is a sauce that was nice to pair with the meatloaf but it was definitely not worth reproducing. You will not find the inspiration on that sauce here. Not even if you paid me.
Chicken Meatloaf with Potatoes and Mushroom Sauce
Chicken breasts, deboned and deskinned. I mixed ground chicken with diced chicken, you can chose all ground if that works better for you.
Bacon, about 1/3 pound chopped and 1/3 pound sliced
Herbs de Provence
Salt, pepper, garlic
Mix chicken and bacon in a large mixing bowl with a little Cognac (not too much it is strong! For two pounds I added 1/4 cup and the flavor was just noticeable) and season with salt, pepper, chopped garlic and Herbs de Provence. When thoroughly mixed, pat down into large pan and cover with sliced bacon and bake at 350 until done. be sure to use a meat thermometer to check! Time will vary according to the size of your meatloaf.
Add sliced mushrooms to a pan and saute with butter. Add beer and let it simmer.
Serve and enjoy!
By the way, did I mention that this is also the only meatloaf I have ever made? I hope you enjoy your Thanksgiving!