Creole Chicken Loaf
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½cups finely chopped onions
- 1garlic clove, minced
- 1cup finely diced celery
- 1tablespoon unsalted butter plus ¼ teaspoon butter for greasing pan
- 1large egg
- ½cup heavy cream
- ¼teaspoon cayenne pepper, or to taste
- 1teaspoon file powder (optional)
- 1teaspoon dried oregano
- Salt to taste
- 1½pounds chicken breast, deboned, skinned, trimmed of fat and ground
- 1½cups fine dry bread crumbs
- ½cup finely chopped sweet red pepper
- ½cup finely chopped green pepper
- 1small carrot, grated
- 1½cups finely chopped fresh tomatoes, seeds removed
Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green. Cool slightly.
- Step 3
Beat the egg; blend in the cream and seasonings. Add the chicken and bread crumbs and mix thoroughly. Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly. Place in a greased 9-by-5-by-3-inch loaf pan.
- Step 4
Bake for 45 minutes to 1 hour, until firm and browned. Let the meatloaf rest for 10 to 15 minutes.
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