Southeast Asian Chicken Loaf

• From: National Chicken Council

Ingredients

• 1 1/2 lbs ground chicken

• 3 cloves garlic, minced

• 1 cup plain rice cracker crumbs

• 1 large egg

• 1/2 med red bell pepper, finely diced

• 1/2 med green bell pepper, finely diced

• 2 Tbs hoisin sauce

• 1 Tbs fresh ginger, minced

• 1 Tbs lime juice

• 1 Tbs tamari

• 2 Tbs dried basil

• Black pepper, freshly ground

• Teriyaki sauce

A chicken meatloaf full of ginger, basil, and bell peppers. Perfect for dinner and the next day as leftovers.

Directions

• Preheat oven to 350°F.
• In large bowl, knead together ground chicken, garlic, rice cracker crumbs, egg, red bell pepper, green bell pepper, hoisin sauce, ginger, lime juice, tamari, and dried basil, with your hands.
• Spray 9 x 5-inch loaf pan with vegetable oil spray. Pack the meatloaf into the loaf pan; bake for 1 hour.
• Let rest 5 minutes before inverting the pan to transfer the meatloaf to a cutting board. Slice the meatloaf and arrange the slices on a serving platter. Serve teriyaki sauce separately or drizzle over slices to serve.