by Jennifer Segal
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my 2 recipes »
Jennifer Segal's Notes:
1 egg Ask a question about this ingredient
3 tablespoons parsley, finely chopped Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1/4 cup 2% milk Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1 pound ground chicken (not all lean breast meat) Ask a question about this ingredient
1/2 cup grated Pecorino Romano cheese Ask a question about this ingredient
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs, such as Progresso Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 tablespoon balsamic vinegar Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
Preheat oven to 325 degrees.
Ask a question about this stepIn a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
Ask a question about this stepAdd ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form a 2-inch high loaf on an ungreased baking sheet or in a 9 x13 baking dish.
Ask a question about this stepMake the glaze by combining all the ingredients in a small bowl, then brush over meatloaf. Bake for about 30-40 minutes, or until an instant read thermometer inserted into the center of a meatloaf registers 160 degrees.
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