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No Dairy Potato Stuffed Quinoa Chicken Meatloaf
THE FORKING TRUTH25Ingredients
65Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. russet (type of potatoes peeled and cut in halves and in a pot of cold water)
- 1 Tbsp. kosher salt (to add to pot of potatoes)
- 1/2 sweet onion (large, peeled, to boil with potatoes- discard after potatoes are cooked)
- 1/2 potatoes
- 1 banana pepper
- 1 garlic clove (to boil with potatoes after potatoes are boiled smash the garlic and fine chop it into the onions that get sautéed and added to the potatoes)
- 1 cup sweet onion (very finely chopped or grate, for potatoes)
- 3 oz. schmaltz (chicken fat, for potatoes)
- 1 egg (beaten, for Potatoes)
- 2 tsp. sea salt (course, for potatoes)
- 1/2 tsp. ground black pepper (for potatoes)
- 1/8 tsp. ground white pepper (for potatoes)
- 1 lb. ground chicken (I used 96 lean with 4% fat)
- 1 cup quinoa (already cooked)
- 2 liters eggs (lightly beaten)
- 1/4 onion (finely chopped)
- 2 garlic cloves (grated)
- 1/2 celery rib (finely chopped)
- 1 carrot (peeled and finely shredded)
- 1/4 cup fresh parsley (finely chopped)
- 1 tsp. fresh thyme
- 1 tsp. ground black pepper
- 2 tsp. chicken base (preferably reduced sodium Better Than Bouillon Brand, it’s like chicken flavored salt)
- 2 Tbsp. cooking water (from potatoes)
- non-stick cooking spray
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