Avoid dry, flavorless chicken meatloaf by skipping the ground white meat and using ground dark meat instead. Mix it with sautéed onion, carrots, and celery and aged Gouda to add extra flavor and moisture, then bake about an hour. Serve with some Sautéed Zucchini for a filling weeknight dinner.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Buy all-dark-meat ground chicken for the juiciest possible meatloaf. If you use all white meat, you’ll get a drier and less flavorful result.
This recipe was featured as part of our meatloaf recipe slideshow.