Surprise everyone with a moist Chicken meatloaf kicked up with Gold's horseradish. It is so moist and delicious you can eat it all week.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 egg
- 2 pound ground chicken
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce (use one labeled without fish)
- 1 tablespoon Gold’s Horseradish
- 1/2 cup quick cooking rolled oats
- Handful of chopped cilantro
- 1/4 teaspoon Black pepper
- 1 teaspoon cumin
- 1 teaspoon Chipotle pepper powder
- 1 teaspoon Smoked paprika
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 3-4 tablespoon water
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
Add the oil to a medium skillet set over medium heat. When the oil starts to shimmer, add the onion and jalapeno and a pinch each of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the veggies have softened. Stir in the garlic and cook just until fragrant, about 30 seconds to 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.
In a large bowl, stir together the egg, ground chicken, tomato paste, Worcestershire, horseradish, oats, cilantro, pepper, cumin, chipotle and paprika. Mix in the cooled veggies and use your hands to gently mix until well combined.
Transfer the mixture to the prepared baking sheet. Shape into a rounded loaf. Mix tomato paste, brown sugar and water to make a coating for the meat. Brush the sauce over the meatloaf and and bake 45 minutes or until an instant read thermometer inserted in the center registers 165 F. Remove the pan and tent the meatloaf with a sheet of foil - let rest for 5-10 minutes before slicing and serving.
Serve with more sauce mixed with more horseradish if desired.