Chicken Basil Meatloaf Freezer Recipe
I love the flavor of basil, and adding it to a meatloaf recipe is pretty unusual which is why I love this basil meatloaf so much. This recipe uses ground chicken instead of ground beef or a ground mixture, which is a nice change from the usual meatload recipes you see, especially for once a month cooking.
- 1 1/2 lbs ground chicken
- 1 tbsp oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp fresh basil or 2 tsp dried basil
- 2 tbsp fresh parsley or 2 tsp dried parsley
- salt & pepper to taste
- 1 egg
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1/2 cup dried bread crumbs
- In a large skillet, heat oil then stirfry onion, garlic, basil, salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. Meanwhile, in a large bowl, beat the egg. Then add onion stirfry mixture, ketchup, Worcestershire sauce, and parsley. Stir. Add ground chicken and bread crumbs, kneading with your hands until completely combined.
- Place chicken mixture into a loaf pan. Preheat oven to 350F. Bake for 1 hour or until a meat thermometer inserted into the center registers 170F.
- Remove from oven and allow to stand for 5-6 minutes. Remove from loaf pan and allow to cool.
- Freeze in freezer container or in ziploc bag.
On Cooking Day
- Allow to thaw overnight in fridge. Cut into serving size pieces and reheat in skillet until heated through (you can add about 1/2 cup water or chicken stock to skillet to prevent it from getting too dried out, if needed). Serve.