Hearty Chicken Loaf With Whole Wheat Crumbs

Recipe Ingredients

1 1/4 cups	182g / 6.4oz	Fresh 100% whole grain bread crumbs - see * note
1/4 cup	59ml	Olive oil
2 cups	474ml	Leeks - white part only, (large) well cleaned,
		And finely chopped - - (about 2 cups)
1		Red bell pepper - finely chopped (medium)
2		Garlic cloves - minced
2 lbs	908g / 32oz	Ground chicken
2		Eggs - beaten
1/2 cup	118ml	Chicken stock or canned broth
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

* Note: Health food store-type bread (do not use soft supermarket sandwich loaves).

Position a rack in the middle of the oven and preheat the oven to 400 degrees.

Spread the bread crumbs in a shallow metal pan (like a cake tin) and toast them in the oven, stirring often, until lightly browned, about 10 minutes. Cool to room temperature. Lower oven temperature to 350 degrees. In a large skillet, warm the olive oil over medium heat. Add the leeks, bell pepper and garlic. Cover and cook, stirring occasionally, until the vegetables are tender and lightly colored, 8 to 10 minutes. Remove from the heat and cool to room temperature.

In a large bowl, combine the ground chicken, the leek mixture, the toasted crumbs, eggs, chicken stock, salt, and pepper and blend well. Transfer the meat mixture to a 9- by 5- by 3-inch loaf pan, mounding it slightly; smooth the top with the back of a spoon.

Bake the loaf for about 50 minutes, or until an instant-reading thermometer inserted into the center of the loaf registers 160 degrees. Let the loaf rest on a rack for 10 minutes before slicing. Serve hot.

Source:
FIFTY-TWO MEAT LOAVES by Michael McLaughlin

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