20 min prep
- Preheat the oven to 375 degrees. Lightly butter a small gratin dish or loaf tin, set aside.
- Heat the oil over a medium-high heat. When it is hot, add the thyme, onion, carrots, and leeks and cook, stirring, until they start to soften. Turn the heat down to medium-low, cover, and sweat the vegetables for until they are soft, about 10 minutes. Do not let them burn!
- Add the garlic and parsley, turn the heat back up and sauté for a couple of minutes. Add the chopped tomato, if using. Cook for another 5 minutes, turn off heat, and set aside.
- Beat the egg, 2½ tablespoons of the Worcestershire sauce and the Thai chili sauce together. Add salt and pepper.
- In a large bowl combine ground chicken with the vegetables and mix with a spatula. Add the beaten egg mixture and combine. Gradually add in the breadcrumbs and mix well.
- Turn the mixture into the gratin dish and smooth the top. Bake in the middle of the oven for 20 minutes, then gently spread a tablespoon of tomato sauce over the top of the meatloaf and sprinkle the rest of the Worcestershire sauce over it. Return to the oven and finish cooking for 15 to 20 minutes. The loaf should be well browned, firm to the touch, and drawn away slightly from the sides of the dish. Serve with the remaining tomato sauce and either mashed potatoes with the skins on, or whole grain pasta, such as macaroni or orzo.
- 1 tablespoon olive oil
- 1 sprig fresh thyme, leaves stripped
- ½ an onion, finely diced
- 2 carrots, finely diced
- 1 small leek or 2 scallions, finely diced
- 1 clove garlic, finely chopped
- 2 tablespoons chopped parsley
- 1 tomato, finely diced (optional)
- 1 large egg, beaten
- ⅓ cup Worcestershire sauce
- 1 teaspoon Thai chili sauce to taste (optional)
- Salt and pepper, to taste
- 1 pound ground chicken
- 1 cup whole wheat breadcrumbs, soaked in a little milk or stock
- 1 cup marinara sauce, or 1/4 cup tomato sauce, heated through (see Chef Tips)