This is no ordinary chicken meatloaf recipe. The couscous here easily replaces the breadcrumbs as a binding agent while keeping the mixture nice and moist, ideal when using ground chicken or turkey because of their tendency to dry out. Alongside sweet sun-dried tomatoes, we fold in some shiitake mushrooms for an awesome earthy flavor. This meatloaf is great for dinner alongside mashed potatoes or a salad, and it rocks when piled high on a sandwich.
- 1/4 cup couscous, uncooked
- 1 1/2 tablespoons vegetable oil
- 1/4 cup onion, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup sun-dried tomatoes, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon thyme leaves
- 1 large egg
- 1 pound ground chicken
- salt and white pepper
- ketchup, optional for glaze
- Bring 1/4 cup of salted water to a boil in a medium pot. Turn off the heat. Add the couscous, cover, and let sit 5 minutes. Fluff with a fork.
- Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the mushrooms, garlic and thyme and cook about 5 more minutes, until mushrooms are soft. Remove from the heat and cool to room temperature.
- Preheat the oven to 350ºF.
- Combine the couscous, egg, the mushroom mixture and sun-dried tomatoes with the ground turkey. Season with salt and white pepper. Use your hands to shape the mixture into a loaf. Arrange the loaf on a parchment-lined sheet pan. Coat the top with a layer of ketchup if you'd like a glaze. Bake for 45 minutes to 1 hour.