Chicken meatloaf, Crushed sweet potatoes, and herb gravy!
They are predicting it to be so cold tonight in NYC. Doesn’t this sound perfect for a cold night in?
Here is what to get and what to do;
1 pound or ground chicken
1 Medium can of stewed tomatoes
3/4 cup of seasoned bread crumbs
2 handfulls of chopped parsley
1/2 a small onion diced
1 tablespoon of diced scallions
1 cup of chicken stock or broth
About 1 stick of butter
4 or 5 medium sized sweet potatoes. (Use your judgment here. Think about one good sized sweet potato per person. If you have more or less people eating, you will possibly need to change the other recipe amounts as well)
2 tablespoons of all purpose flower
Salt, pepper, and garlic salt
Now one of the best things about this dish is that you can make the meatloaf ahead of time and keep in the fridge until you are ready to cook it.
The other great thing about this is how easy it is.
Take the chicken, egg, one handful of the chopped parsley, the can of stewed tomatoes (drained of most the liquid and crushed up with your hands), bread crumbs, diced onion, and the salt, pepper, and garlic salt and mix them all together.
Go easy with the salt, pepper, and garlic salt. You can always add more later if you need it. Once it is all mixed together I usually make a little ball and saute it in a pan to check how the meatloaf will taste. This is when you can add more seasonings if you need it.
Once you are happy with your mixture, prepare the loaf the way you would like it to bake. You can form it into a loaf on a sheet pan, put it in a loaf pan, or even form it into individual loafs for easy serving. This time I placed the loaf in a small Pyrex. This way it was in a nice shape and pretty thin.
I cooked it in a 375 degree oven for 40 minutes. Depending on your size and shape loaf you may need up to an hour. You will know when it is done because it goes from being a very soft mixture to a very firm loaf.
While that is in the oven peel, and dice your sweet potatoes. The smaller you dice them the quicker they will cook, so dice according to the time you have. Once they are diced, place them in a pot and fill it with cool water. They will take about 30 mins to boil depending on size. Boil away until they are fork tender.
When they are done add about 5 tablespoons of butter, garlic salt, salt and pepper. Then smash it all up. Once everything is all combined check to see how it tastes and adjust accordingly. To these you can add whatever you like. Cream, cinnamon, chives…. whatever.
Once the meatloaf is done, take it out of the oven and let it cool. You can cover it if you would like.
Take out a small pot to make the gravy. This gravy is going to actually be what is called a Veloutè. Veloutè is like a béchamel but made with stock instead of milk. So melt a little more than a tablespoon of butter and add a heaping tablespoon of flower. Mix it together and let it cook for about 30 seconds. You don’t want it to get dark, but you want to cook it enough to get the raw flower taste out. Then add the chicken stock to it and whisk together to make sure there are no lumps. Then add salt, pepper, garlic salt, scallion, and the remaining handful of parsley and let it simmer until it is smooth and thick.
Plate it however you would like. Sometimes I like to stack it up, but most the time the meat and potatoes are separate. Pour on the herb gravy and dig in!