"Spring" Chicken Meat Loaf

Meat loaf typically finds itself settled in the annals of Comfort Food, which is all good - except when calories are being considered.  The good news is, the traditional fare can be lightened up significantly.  This recipe is an adaptation from a Cooking Light version calling for ground turkey breast.  I used ground chicken, as it is more readily available where I live in Brazil, but the results were the same:  a food good for the soul, easier on the belly.  Because it also calls for a nice amount of colorful and nutrient-dense vegetables, I'll call it a "Spring" Meat Loaf.

 Spring Chicken Meatloaf

Ingredients

• 2 lbs ground chicken 
• 1 c grated onion
• 3/4 c dried Italian bread crumbs
• 1/2 c chopped parsley
• 1/3 c finely chopped red bell pepper
• 1/3 c grated carrots
• 2 large eggs
• 2 T minced garlic
• 1 1/4 tsp salt
• 1 tsp pepper
• 1 c ketchup + some for topping

Directions

1)  Preheat oven to 400 degrees

2)  Place chicken and breadcrumbs in a large mixing bowl

3)  Prepare vegetables - I tend to have a one-tool-does-it-all approach with my processor

4)  Mix onion, parsley, bell pepper, carrots, salt and pepper with meat mixture

5)  Slightly beat eggs; add to meat/veggie mixture

6)  Mix in 1 cup of ketchup

7)  Place meat mixture in an oven-safe dish, shape into a loaf form

8)  Bake at 400 degrees for 45 minutes

9)  Remove loaf from oven, and drizzle with a good amount of ketchup to coat the top

10)  Place back in oven for additional 15 minutes

Of course, serves perfectly with garlic mashed potatoes - Chow time!

**NB - I imagine this recipe could easily be adapted to a crock pot - I'd do 4 hours on high, or 8 on low, with maybe a tad more ketchup to coat and keep moist.