Name: Chicken Piccata Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: cooking spray; 1 pound ground chicken; 1/2 cup panko (Japanese-style breadcrumbs); 1 shallot, finely minced; 1/4 cup grated Parmesan cheese; 1/4 mayonnaise; 1 large egg; 1 tablespoon finely minced parsley; 1 tablespoon capers, chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 1/4 cup mayonnaise; 1 tablespoon grated Parmesan cheese; 1 1/2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 1 shallot, finely minced; 2 tablespoons capers; 2 cloves garlic, minced; 1/4 cup dry white wine; 1 1/4 cups chicken stock; 1 1/2 tablespoons freshly squeezed lemon juice; 3 tablespoons cold butter, cut into cubes; Chopped parsley, for garnish

Chicken Piccata Meatloaf

This chicken piccata meatloaf, with capers, Parmesan cheese, and lemon juice, is glazed with a lemon-garlic Parmesan mayonnaise. Serve it drizzled with a simmered lemon-garlic pan sauce and a sprinkle of chopped parsley.

1 hr 30 min total 20 min prep 1 hr cook 4 721 cal

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C). Lightly spray an 8x4-inch loaf pan with cooking spray.
2 For meatloaf, stir together chicken, breadcrumbs, shallot, Parmesan cheese, mayonnaise, egg, parsley, capers, salt, pepper, and garlic powder in a large bowl until just combined. Transfer mixture to the prepared loaf pan.
3 Bake, uncovered, in the preheated oven for 40 minutes.
4 Meanwhile, for glaze, stir together mayonnaise, Parmesan cheese, lemon juice, and garlic powder in a small bowl.
5 Remove loaf from the oven and spread mayonnaise mixture over the top. Return to the oven and bake until an instant-read thermometer inserted into the thickest portion of loaf reads 165 degrees F (73 degrees C), 10 to 15 minutes more.
6 Remove loaf from the oven, and let it rest 10 minutes.
7 While loaf is resting, prepare the sauce. Heat oil in a large deep skillet over medium-high heat. Add shallot, capers, and garlic to the skillet and cook, stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Reduce heat to medium-low; simmer until liquid is reduced by half, stirring occasionally, 6 to 7 minutes.
8 Whisk lemon juice into reduced sauce. Add cold butter, and stir constantly until well incorporated and slightly thickened. Remove from heat.
9 Slice meatloaf and drizzle generously with sauce to serve. Garnish with chopped parsley.