This ground chicken meatloaf is really tasty, and it's easy to put together and cook in your air fryer. The chicken loaf comes out of the air fryer moist and savory. It's flavored with mushrooms, onion, and garlic--not the usual ketchup and barbecue sauce. A little Parmesan and ricotta cheese add extra flavor to the meatloaf as well as keeping it soft and juicy. We like the meatloaf plain and with a savory mushroom sauce, the recipe for which I'm including below. Unfortunately, I can't offer you photos of the sauce, as people in my household were hungry and ate it and the meatloaf before camera time. Oops. Both were good together! The meatloaf and the sauce are "diabetic friendly" and great for anyone wanting to "eat healthy." Both the chicken loaf and the sauce are low in carbohydrates and offer good amounts of fiber and protein. If you have leftover meatloaf, it reheats well in the microwave and makes great sandwiches. Enjoy!
Ground Chicken Loaf (Diabetic Friendly) -- Serves 4+
4 ounces of chopped mushrooms
1/2 cup of chopped onion
1/4 teaspoon of garlic powder
1/4 teaspoon of pepper
1/4 teaspoon of salt
1 teaspoon of poultry seasoning
1 large egg
2 tablespoons of grated Parmesan cheese
1/3-1/2 cup of part-skim ricotta cheese (depending on the moistness of your chicken)
1 pound of lean ground chicken
Add the mushrooms and onion to a large microwave-safe bowl with a teaspoon or two of water and microwave them on high for 2-3 minutes until the vegetables soften and release some of their liquid. Set the veggies aside to cool for a few minutes, then add the garlic powder, pepper, salt, poultry seasoning, egg, and cheeses and stir the mixture well. Stir in the ground chicken and mix until everything is well combined. Spritz a loaf pan well with non-stick cooking spray (or line the pan with foil and spritz the foil with spray, for easier removal and cleanup) and then pour the chicken loaf mixture into the loaf pan, smoothing out the top of the chicken mixture. Spritz the top of the chicken loaf with a little non-stick cooking spray. Air fry the meatloaf at 320 degrees for 30-40 minutes or until a meat thermometer registers 165 degrees. Remove the chicken loaf from the air fryer and let it cool in its pan for a few minutes before serving it, plain, or with the mushroom sauce below.
Mushroom Sauce
2-3 teaspoons of canola oil
1/2 cup of chopped onion
2-3 tablespoons of chopped celery
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic powder
4 ounces of sliced mushrooms
2 tablespoons of white whole-wheat flour
1 1/2 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion)
1/4-1/2 cup of light sour cream (depending on how thick you want your sauce)
Heat the oil over medium heat in a non-stick skillet. Add the onion, celery, salt, pepper, garlic powder, and mushrooms to the pan and saute them together for -10 minutes or until the veggies soften. Sprinkle on the flour and saute it with the veggies for a minute or two. Add the water and chicken base to the pan and whisk them gently into the veggie mixture. Turn down the heat to medium-low, partially cover the pan, and let the mixture cook, stirring it periodically, for 10-15 minutes or until the sauce thickens. Turn off the heat and whisk or stir in the sour cream.
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