Smoked Chicken Meatloaf with Roasted Red Peppers and Herb Couscous
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- ½ cup finely chopped roasted red peppers, patted dry
- ¼ cup finely grated yellow onion
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley, plus 1 tablespoon for the couscous
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup couscous
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
fremgangsmåte
- Preheat the pellet smoker to 275°F. Set it up for indirect cooking and use a mild wood such as apple or cherry.
- In a large bowl, whisk the egg with the milk. Stir in the breadcrumbs, roasted red peppers, grated onion, garlic, 1 tablespoon parsley, thyme, salt, and black pepper. Add the ground chicken and mix gently until just combined.
- Shape the mixture into a compact loaf on a piece of foil or a small rimmed pan. Brush the top and sides with olive oil. Place the loaf in the smoker and cook until the center reaches 165°F, checking with an instant-read thermometer.
- While the meatloaf cooks, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes, then fluff with a fork. Fold in the dill, lemon juice, and remaining parsley.
- Rest the smoked meatloaf for 5 minutes before slicing. Serve the slices over the herb couscous.
merknader
Pat the roasted red peppers dry before chopping so they add flavor without making the loaf wet. Mix the chicken gently, since overworking it can make the meatloaf dense. If the top starts browning before the center is cooked, loosely cover it with foil.
Course: Main Course
Cuisine: American
Equipment: Pellet Smoker, Mixing Bowl, Small Saucepan, Instant-Read Thermometer
Cuisine: American
Equipment: Pellet Smoker, Mixing Bowl, Small Saucepan, Instant-Read Thermometer