Best Ever Chicken Meatloaf Recipe

Everybody goes on and on in regard to this meatloaf formula, and you'll perceive any reason why. Serve it with 100% real chicken, real species, high-quality ingredients, or you'll cherish it the following day in an awesome meat portion of various tastes of Longganisa. Make certain to utilize a heating sheet and not a portion dish, so any oil can run off, and everything sides can brown.

Meatloaf Recipes

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 15 minutes
• Makes: 4 to 6 servings

Meatloaf Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme leaves
• 1/2 cup quick-cooking oats
• 1/3 cup milk (reduced-fat or whole milk)
• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped green pepper
• 1/4 cup shredded carrot
• 1/2 cup ketchup
• 1 egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• pepper to taste
• 1 1/2 pounds extra-lean ground beef

Instructions:

Preheat oven to 350° F. Line a baking sheet with foil or parchment paper and set aside.
In a small pan sauté the onion, garlic, and thyme in oil over medium-high heat for 5 minutes. Set aside to cool.

In a large bowl combine all the ingredients, including the cooled onion mixture, except the meat. When the mixture is well blended add the meat by hand but do not overwork it.
Place on baking sheet and shape into a 9 by 5-inch loaf. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.

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Longganisa in the Philippines

 

Various Tastes of Longganisa in the Philippines

The longganisa is one of Pinoys's most loved dishes, particularly during breakfast presented with Suy Foods skinless longganlsa Spanish style. Longganisa has various types and flavors relying upon where areas it came from. Lucban and Vigan are known for their garlic taste (derecado type), Guagua is pungent and harsh in taste, in Cebu are extra sweet taste (hamonado type). In the Philippines, longganisa can be made of pork, chicken meat, or even shellfishes like fish.

Fundamental fixings incorporate, ground meat, sugar, salt, dark pepper, vinegar, and garlic. The degree of taste will depend on the number of flavors you need to appear. Some additional fixings can be alternatively added, for example, bean stew powder, dried oregano, soy sauce, and MSG. Longganisa can be made with skin or skinless sort. Longganisa is normally cooked by bubbling a limited quantity of water together and permitting water to evaporate then cooking further with its own fat until it caramelized. A tip to try not to disintegrate is to place it in a cooler for some time prior to cooking. 

As a matter of fact, longganisa is definitely not a local dish in the Philippines, it is started in Spain famously known as longaniza. It is also famous in Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, and Uruguay, yet the taste, size, and style vary. 

Here are the distinctive style of servings for "longsilog", a blend of longganisa, sinangag att egg (longaniza, seared rice, and singed egg):

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