Ingredients
- two tablespoons essential olive oil
- 8 ounces mushrooms, finely chopped
- 1 large Vidalia onion, chopped
- 2 cloves garlic clove, chopped
- Pinch red pepper flakes
- 1/4 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 egg, gently beaten
- 1/2 cup panko (Japanese) breadcrumbs
- 6 ounces crumbled blue cheese
- 2 pounds ground poultry
- 1 (8-ounce) can tomato sauce
- 1 shallot, sliced
- Kosher salt and freshly ground pepper
Directions
Preheat the oven to 350 levels F.
Heat essential olive oil inside a large saute pan over medium-high temperature. Add mushrooms, onions, and garlic clove. Saute until mushrooms are browned, about five to six minutes.
Stir in red pepper flakes and saute for another minute. Add chicken stock and Worcestershire sauce. remove from heat and permit to awesome.
Inside a large bowl, combine egg, panko, blue cheese, and mushroom mixture. Fold in poultry and mix. Don't over work or even the meatloaf is going to be tough.
Shape right into a lengthy rectangular loaf on a sheet tray. Spoon tomato sauce on the top from the loaf and shingle sliced shallots lower the very best. Bake for one hour and ten minutes, and serve.
Recipe thanks to the Neelys