It’s nice to have a few standby recipes that you know inside and out. You don’t have to wonder how long a step will take, or if certain ingredients are done enough. You can relax and hold a conversation while your hands do all the work. Meatloaf is a mainstay in my kitchen, and this gluten-free chicken meatloaf recipe is sure to redefine your idea of the ol’ standby. Ground chicken provides lean protein, while the broccoli slaw and nutty flavor of the Gruyere provide a delicious “twist”!
Chicken Broccoli Slaw Sweet Onion Meatloaf With Gruyere
1 package ground chicken, or approx. one pound
1/2 cup GF bread crumbs (Jillian’s are my favorite!)
One cup of broccoli slaw
Gruyere cheese, grated
One medium-size sweet onion, chopped into large pieces
Salt and pepper to taste
1. Mix chicken, pepper, egg, bread crumbs, broccoli slaw and sweet onion together.
2. Press the meat mixture into 13×9 Pyrex dish and bake approximately one hour, or until brown.
3. Sprinkle grated Gruyere on top and serve hot.
This looks like enough to feed a small army or even the football team! Our piano tuner Danny was at the house while I was preparing this. He was working very hard and focusing so intently, so I offered him a taste and he joined Mark and I for lunch. We Had A LOT of leftovers!