Chicken Meatloaf Southwestern Style

  • Yield servings

Holly Clegg


1 pound ground chicken
1/4 cup minced onions
1/4 cup finely diced green pepper
1 -- egg lightly beaten
1 teaspoon salt
1/8 teaspoon cheyenne pepper
1 cup tomato sauce, divided
1 cup bread crumbs
2 tablespoons mustard
2 tablespoons brown sugar, firmly packed
2 tablespoons ketchup
2 tablespoons vinegar
1 can (10.5 ounces) tomato soup
-- SW relish: recipe follows
1/4 cup chopped cilantro


Preheat oven to 350 F. Grease 12 x 7 1/2 x 2 inch glass baking dish or
metal pan. Place ground chicken in bowl and mix thoroughly with the minced onions, diced green pepper, egg,
salt, pepper, bread crumbs, and only 1/2 cup of the tomato sauce. Mound chicken in center of baking dish, leaving a space of about 1-inch on all sides. In another bowl, combine the mustard, brown sugar, ketchup, vinegar, tomato soup, and remaining 1/2 cup of tomato sauce. Pour over meat. Cover and bake 1 hour. Place relish on serving platter; cut meatloaf into four slices, place alongside relish and cover meatloaf with its sauce. Garnish with cilantro. Makes 4 servings.

SW relish:
Cook 1 bag (16oz) frozen corn according
to package directions. Place cooked corn in large bowl and mix together with
1 can (15 oz) black beans, 1 can (2.5 oz) sliced black olives, 1/2 cup diced red
onion, 1/2 cup diced red pepper,
3 tablespoons Italian dressing, 3 tablespoons Italian seasoning (dry), and 1/4 tsp salt. Refrigerate.



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