Chicken Meatloaf with Pomegranate Tomato Glaze

Recipe and photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  20 minutes Cook Time:  1 hour 50 minutes

Chicken Meatloaf with Pomegranate Tomato Glaze

This meatloaf is everyday fare at it’s best. Quick, easy, and altogether different.




To Make the Glaze:

  1. Whisk the pomegranate tomato sauce or ketchup and brown sugar in a small bowl. Set aside.

To Make the Meatloaf:

  1. Heat 1½ tablespoons olive oil in a small saute pan. Add the onion and garlic, and cook until the onion is translucent, about 4 minutes. Set aside to cool.
  2. Place the bread and chicken broth in a medium bowl. Press the fresh bread down into the broth to allow it to absorb all the liquid. Set aside. Place the ground chicken, egg, parsley, salt and pepper in a large bowl. Add the onion, garlic and the bread mixture to the bowl. Mix until just combined.
  3. Preheat oven to 375°F.
  4. Grease a 9- by 5-inch loaf pan with ½ tablespoon olive oil. Add the meatloaf mixture, pressing lightly to form in pan. Top with pomegranate ketchup glaze.
  5. Bake until the internal temperature reaches 165°F, about 1 hour. Alternatively, divide the mixture evenly between 3 mini-loaf pans and bake until internal temperature reaches 165°F, about 40 minutes. Allow the meatloaf to set for 10 minutes before slicing.

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