Créé avec l’IA
Belisimo Sicilian Meatloaf with Sechuan Chili Marsala Glaze
75 min 437 kcal par portion Moyen
Ingrédients
4 Portions
- lean ground chicken500 g
- Italian sausage, crumbled100 g
- Parmesan cheese, grated0,5 cup
- whole wheat breadcrumbs1 cup
- eggs2 large
- Sechuan chili paste1 tbsp
- dried oregano1 tsp
- dried basil1 tsp
- Marsala wine0,5 cup
- honey2 tbsp
- olive oil1 tbsp
- salt0,5 tsp
- black pepper0,5 tsp
Instructions
- 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
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
Mix all the ingredients together until well combined, but do not overmix to keep the meatloaf tender.
- 4
Transfer the meat mixture into the prepared loaf pan and shape it evenly.
- 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
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
Brush half of the Sechuan Chili Marsala glaze over the top of the meatloaf.
- 8
Bake the meatloaf in the preheated oven for 40 minutes.
