Make Ahead: The meatloaf can be wrapped well and refrigerated for up to 3 days; you can also cut it into slices, wrap them individually in plastic wrap and aluminum foil, and freeze for up to 1 month.
Yield: Makes one 8-by-4-inch loaf
- 1 tablespoon olive oil, plus more for greasing pan
- 1 large onion, finely chopped (1 1/2 cups)
- 1 medium (8 ounces) sweet potato (preferably organic), peeled and cut into 1/8-inch dice
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 slice whole-wheat bread, cut into 1/2-inch pieces
- 1/4 cup low-fat milk, preferably 1 percent
- 1 large egg, lightly beaten
- 1 pound free-range organic ground chicken (may substitute ground turkey)
- 1/2 teaspoon salt
Preheat the oven to 400 degrees. Use a little oil to lightly grease the inside of an 8-by-4-inch loaf pan.
Heat the oil in a large skillet over medium heat. Add the onion and sweet potato; cook for about 6 minutes, stirring occasionally, until the vegetables have softened. Add the ketchup and Worcestershire sauce; mix well, then transfer the mixture to a large bowl and let it cool.
Combine the bread and milk in a small bowl; let it sit for 5 minutes, then add the egg and mix well. Add the mixture to the large bowl, along with the ground chicken and salt. Use your hands to combine; the mixture will be quite moist.
Transfer to the prepared pan and bake for 45 to 50 minutes or until a thermometer inserted into the center registers 170 degrees. Let cool for 5 to 10 minutes before serving or slicing.
Cool completely before storing.
Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).
Tested by Pam Kendrick.
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