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thick slices of pale golden chicken meatloaf with fine green parsley flecks throughout and a light lemon-butter sheen on an ordinary plate, with no red glaze, visible cheese filling or side dishes
Andre Lewis

Chicken Meatloaf

Ricotta keeps ground chicken soft enough to enjoy in thick slices, with lemon zest and parsley doing more useful work than a bottle of ketchup would here. Use ground chicken that includes dark meat if you can; a butter-and-lemon brush adds a little sheen after cooking without trying to turn the pale loaf into a beef-colored crust. The mixture will feel softer than beef meatloaf, which is why the pan and its parchment sling matter when you lift it out.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs ground chicken preferably a light-and-dark meat blend
  • 3/4 cup whole-milk ricotta
  • 3/4 cup panko breadcrumbs
  • 2 large eggs
  • 1/2 cup finely grated Parmesan
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 garlic cloves minced
  • 2 tsp finely grated lemon zest
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 1 tsp olive oil for pan

Method
 

  1. Heat the oven to 375°F. Oil a 9-by-5-inch metal loaf pan and line with a parchment sling.
  2. Stir ricotta, panko, eggs, Parmesan, parsley, garlic, lemon zest, salt and pepper together and let stand for 5 minutes.
  3. Fold in chicken just until combined and transfer to the pan, smoothing the top gently.
  4. Bake for 55 to 65 minutes until the center reaches 165°F. Rest in the pan for 10 minutes.
  5. Melt butter in a small saucepan over low heat and stir in lemon juice. Lift the loaf with the sling and brush the top with the lemon butter.
  6. Cut into 8 slices with a sharp knife, supporting each slice with a spatula.