Don’t worry, we are too.
This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.
While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.
We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!
Apple Chicken Chorizo Meatloaf
- 1 lb ground chicken
- 1 link Mexican chorizo, casing removed
- 1 Fuji apple, shredded
- 1/4 tsp minced garlic
- 1/4 tsp grated fresh ginger
- 1/2 tsp dried thyme
- 1/2 C panko bread crumbs
- Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
- In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
- Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.