Mini Mediterranean Chicken Meatloaf with Chimichurri
When it's brisk outside and only a hefty meal will warm me, meatloaf is one of the first dishes I crave. Now that it's warm out, the demand for meatloaf has waned, and meals are replaced with salads, sandwiches, and light pastas. A shame, if you ask me.Must we toss the glorious soul-nurturing dish aside until next snowfall, like a piece of… uh, meat? Absolutely not. That is why there are these mini Mediterranean chicken meatloaves.This recipe transforms traditional meatloaf into a healthier and lighter dish, all the while keeping it satisfying and absolutely delicious. Ground chicken is a nutritious alternative to beef, and the fresh vegetables, herbs, and mozzarella just add flavor.A trick I learned in the test kitchen at Fine Cooking is to replace breadcrumbs with quick oats. Beyond helping to maintain the loaf's shape, the oats actually moisten the meat, even when using lean ground chicken.And chimichurri is a fantastic accompaniment. Yes, I know that chimichurri originated in Argentina, which is not the Mediterranean. But after trying countless variations when I lived in Buenos Aires, I couldn't ignore that the bright flavor of my chimichurri — which calls for basil instead of oregano — is the perfect match regardless of its origin. 35 Chicken Recipes for Busy Weeknights101 Ways to Cook Chicken  
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