Chicken Basil Meatloaf & Roasted Cauliflower

Next up on our trying out some new recipes was Chicken Basil Meatloaf.  I went to my new favorite go-to recipe source PaleOMG.  The recipe can be found here.  I did make some changes.  It calls for fresh parsley, but I had this amazing basil that my niece had grown in her garden, dried, and given me for Christmas.  So I used 1/3 of the amount that it called for.

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Recently dried basil

It also calls for parsley.  I didn’t have any….what?!  How is that possible?  I don’t know either, but that was the fact.  I looked around for what you can substitute.  Everything said parsley doesn’t add much taste, but didn’t give me an alternative.  So I did what I do best, I improvised.  I made an executive decision and added 1/2 tsp. of tarragon and 1/2 tsp of dill weed.  I think this was a good decision because while we all liked it fine, something still seemed lacking.  Now that may have been because I didn’t use fresh basil, but honestly I can’t imagine it having a heavier basil taste.  It also may have been because it was ground chicken and we all have this mindset of ground beef in a meatloaf. It did throw the boys off a little. The recipe does say that you can choose to use different meats instead.  I would probably make it again, but will tweak the recipe even more and then decide if it stays in our rotation.

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I made roasted cauliflower with the meatloaf.  I had a partial head, probably 1/3 of one.  I put about 2 tbsp. of extra virgin olive oil into a bowl and put the cauliflower on top.  I sprinkled it liberally with salt and tossed.  I knew that I wanted something else for some flavor.  I looked through my spices and decided on sage.  I ended up using an 1/8 tsp of sage and the dark green color made me feel like that would be trouble and nobody would eat it.  I decided to add an 1/8 tsp of tumeric.  I try to add tumeric anywhere that I can sneak it in since the curcumin in it is an anti-inflammatory and so many western diseases are caused by inflammation.  I was still a little nervous about how it would go over.  I put it in the oven with the meatloaf at 375 F for about 25 minutes, watching for browning.  If I was cooking it alone, I would have done 400 F for 20 minutes.  Next time, I will mix the spices with the oil before tossing the cauliflower into it. Everybody loved it and I will make again.  I was so excited that my little experiment turned out so successfully. DSC_0950

Do you have a favorite place to find recipes or any recipes that have turned out better than expected?  I’d love to know!

Let your light shine!

Amy

2 thoughts on “Chicken Basil Meatloaf & Roasted Cauliflower

  1. I love your use of spices in this recipe! I’ve recently become obsessed with adding them to EVERYTHING.
    I ended up having to buy stock in parsley. OK, not really, but I did have to buy it in bulk. If I ever do run out, however, I will certainly be playing around like you did!

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