Not always do we want a traditional beef meatloaf. This recipe uses chicken, walnuts, and lots of sage from the garden – with a bourbon maple mustard glaze. Amazing!
Walnuts and sage are a no brainer combination. Turkey or chicken fits the bill. And, for a meatloaf, you really do need cheese, as a binder. Thus, we used grated Swiss.
NOW, do not forget the glaze. Just a hint of Bourbon Maple Syrup and stoneground mustard does the trick!
Chicken Walnut Sage Meatloaf with Bourbon Maple Mustard Glaze
Chicken Walnut Sage Meatloaf with Bourbon Maple Mustard Glaze
1 lb. ground chicken
3/4 cup cracker crumbs (gluten-free, if desired)
10 oz. shredded Swiss cheese
1 cup chopped walnuts
2 large eggs
1 Tbs. dried sage (from Valerie’s garden – “freshly” dried – it makes a difference!
sea salt and pepper
1 Tbs. stone ground mustard
1 Tbs. Bourbon Maple Syrup
Preheat the oven to 400 degrees.
In a large bowl, mix together the chicken, crackers, cheese, walnuts, eggs, sage, and salt and pepper. Mix well – using your hands, to combine.
Line a loaf pan with parchment paper and press the meat mixture into the pan.
Bake for 40 minutes, or so, until the chicken is cooked through and the cheese is bubbly brown.
Whisk together the mustard and syrup until smooth. Glaze over the top of the hot loaf.
Cool for at least 30-60 minutes before slicing to serve. I like to chill overnight for everything to really set before slicing and reheating to serve.
