6 Servings 70 min Cook
1 Tbsp Butter
2 Tbsp Vegetable Oil
1 Cup, sliced Onions
1 Clove Garlic
2 1/2 Tsp Salt
8 Oz crumbled Ground Chicken
1/2 Cup Bread Crumbs
1 Extra large Egg
1/2 Package (7 oz) Gouda Cheese
1 Tbsp Parsley
1 Tbsp Worcestershire Sauce
2 Tsp Thyme
1/2 Tsp Pepper
1/2 Cup chopped Celery
1/2 Cup chopped Carrots
6 Fl oz White Wine
Chop garlic, parsley, thyme, and beat the egg.
Heat the oven to 375°F and arrange a rack in the middle.
Coat a 9-by-5-inch loaf pan with butter; set aside.
Heat the oil in a large frying pan over medium heat until shimmering.
Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt.
Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.
Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes.
Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands.
Add the panko, egg, cheese, and parsley.
Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt.
Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top.
Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour.
Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.