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Chicken Basil Meatloaf Freezer Recipe

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 (can add about 1/2 cup water or chicken stock to skillet to prevent it from getting too dried out, if needed). Serve.