For this meatloaf I used a mixture of ground chicken and beef. This meant that there needed to be a little more moisture in the filling to help compensate for the chicken’s low-fat content. I accomplished this by not squeezing the buttermilk from the bread cubes and adding everyone’s favorite secret ingredient.
Chicken Meatloaf Stuffed with Cheese
- 1/2 cup buttermilk
- 2 slices wheat bread crusts discarded and cut into small cubes
- 1/2 lb ground chicken
- 1/2 lb ground chuck
- 2 ribs celery chopped into small dice
- 1 jalapeno pepper minced
- 1 cup red onion finely diced
- 1 egg
- 1 tsp turmeric
- 6 oz mozzarella cut into thin rectangular strips
Soak bread in buttermilk until almost all is absorbed. Pour off any excess, but do not squeeze out bread. Mix everything but the cheese together and form into a rough loaf. Do not overwork the meat, it will be a little wet but should hold its shape. Grease a large baking dish. Create a well in the center of the loaf and place the cheese in it. Leave about 1 1/2″ meat on each end. Fold the loaf back together and place the meat seam side down on baking pan. Coat outside in olive oil and season with salt and pepper. Bake in an oven at 350 degrees until a knife passes cleanly through the loaf and the outside in browned, about 1 hour. Let rest for 10 minutes before slicing.