| Level: | Easy |
| Total: | 9 hr 15 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 slices wheat bread
- 2 to 3 russet potatoes, peeled and sliced paper thin on a mandoline
- 1 stick salted butter, melted
- 1/4 cup lemonade
- 1/3 cup grated Parmesan (like sand)
- 1/4 cup grated onion
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- Pinch red chile flakes
- 1 clove garlic, grated on a rasp
- 1 large egg
- Coarsely ground black pepper
- 1 pound ground chicken
- 8 to 10 cherry tomatoes, hand crushed
- 6 sprigs fresh thyme
- Meatloaf Gravy, recipe follows, optional
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, grated on a rasp
- 8 to 10 sprigs fresh thyme
- 1 cup chicken stock, warmed
- 1/2 cup lemonade, warmed
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
Instructions
- For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
- The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
- For the potato base: Preheat the oven to 350 degrees F.
- Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
- For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
- In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
- Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
- In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 486 |
| Total Fat | 29 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 154 mg |
| Sodium | 817 mg |
Reviews
I don’t have a mandoline. Could I buy boxed scalloped potatoes, hydrate them, and then dip in the butter instead?
Also, what does the lemonade do? Does it improve the taste somehow? Would chicken stock/broth work?
Thank you
…is 15 minutes enough time to cook the ground chicken thoroughly?
Can these be made ahead and reheated in the microwave? Not ideal I know but trying to figure out quick lunch options
I made this recipe for myself and my neighbors and we all LOVED it. I thought the next time in order to save time I would use thawed tater tots to line the muffin tins and see if that would work. The flavor of the chicken loaf is so moist and flavorful, I doubt I will ever make the traditional meatloaf again. Awesome recipe. Thanks Sunny
Girl you made my husband actually sing my praises by saying (and I quote) “I could eat these three times a week, Wow so gourmet!” Usually I have to ASK if he liked something, but not this time…he volunteered enthusiastically. Followed the recipe as written. WINNER!
Hi Mev R. I posted your question “QUESTION CONCERNING THE LEMONADE. IS THIS FROZEN CANNED LEMONADE? DO YOU THAW AND USE THE CONCENTRATE OR PREPARE AS DIRECTED AND USE IT THAT WAY” earlier today to Sunny Anderson via Twitter @SunnyAnderson and here is her response: “Any kind, frozen, jar, carton. Prepared and sweetened. U can use orange juice or apple juice as well.” I hope this answer gets to you Mev R. Happy cooking! Good Luck! Great recipe Sunny Anderson!
QUESTION CONCERNING THE LEMONADE. IS THIS FROZEN CANNED LEMONADE? DO YOU THAW AND USE THE CONCENTRATE OR PREPARE AS DIRECTED AND USE IT THAT WAY.