Belisimo Sicilian Meatloaf with Sechuan Chili Marsala Glaze

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a loaf pan with a bit of olive oil or line it with parchment paper.

2. 2

   In a large mixing bowl, combine the lean ground chicken, crumbled Italian sausage, grated Parmesan cheese, whole wheat breadcrumbs, eggs, dried oregano, dried basil, salt, and black pepper.

3. 3

   Mix all the ingredients together until well combined, but do not overmix to keep the meatloaf tender.

4. 4

   Transfer the meat mixture into the prepared loaf pan and shape it evenly.

5. 5

   In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Sechuan chili paste and cook for 1 minute until fragrant.

6. 6

   Add the Marsala wine and honey to the saucepan. Stir well and bring to a gentle simmer. Let the glaze reduce for about 5-7 minutes, stirring occasionally, until slightly thickened.

7. 7

   Brush half of the Sechuan Chili Marsala glaze over the top of the meatloaf.

8. 8

   Bake the meatloaf in the preheated oven for 40 minutes.

9. 9

   Remove the meatloaf from the oven and brush the remaining glaze over the top. Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 74°C (165°F).

10. 10

    Let the meatloaf rest for 10 minutes before slicing. Serve warm, garnished with extra Parmesan or fresh herbs if desired.