Here's an unusual "meatloaf" that isn't too heavy for the summer months. I've posted it before, but it seems to be a perennial favorite, and folks have requested the recipe again and again. So, here it is!
- 1 pound ground chicken (or ground turkey)
- 2 eggs
- 1/2 cup old fashioned oats
- 1 can (10 oz.) cream of chicken soup
- 1 cup chopped hatch or anaheim green chili peppers
- 1/2 cup chopped yellow onion
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 cup chopped cilantro
- 2 cloves garlic
- 1 1/2 teaspoons cayenne pepper (or to taste)
- Salt and black pepper, to taste
- Preheat Oven 400 degrees.
- Grease a 9 inch x 5 inch pan with butter.
- Whisk 2 eggs and 3/4th of the cream of chicken soup in a bowl, then add oats, let sit 5 minutes.
- In a separate bowl combine 3/4th cup green chilies, onions, black beans, corn, and cilantro.
- To the cream of chicken bowl: Add ground chicken, salt and black pepper to taste, cayenne pepper and garlic. Mix well with your hands. Add the separate bowl (green chili etc. mixture) and mix well with your hands.
- Form mixture into 9 inch x 5 inch pan. Spread the remaining cream of chicken soup over the top (and/or ketchup, to taste) Sprinkle the remaining 1/4 cup green chilies on top. Cover with foil and bake for the first 45 minutes and then uncover and bake until completely cooked.
- Bake for 50-55 minutes.
Serve with some corn chips, a warm corn tortilla, and salad. Mmmmmmm
* Side note: I usually use canned black beans, and corn, so I had lots left over. So as a side dish, I combined the leftover beans, and corn and added more chopped onions, green chilies and cilantro. I then mixed in Pico de Gallo, salt, and black pepper to taste. After a squeeze of lime juice over the top, it was a delish side dish!