This chicken piccata meatloaf, with capers, Parmesan cheese, and lemon juice, is glazed with a lemon-garlic Parmesan mayonnaise. Serve it drizzled with a simmered lemon-garlic pan sauce and a sprinkle of chopped parsley.
Chicken Piccata Meatloaf
This chicken piccata meatloaf, with capers, Parmesan cheese, and lemon juice, is glazed with a lemon-garlic Parmesan mayonnaise. Serve it drizzled with a simmered lemon-garlic pan sauce and a sprinkle of chopped parsley.
Ingredients
Meatloaf
- cooking spray
- 1 pound ground chicken
- 1/2 cup panko Japanese-style breadcrumbs
- 1 shallot finely minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon finely minced parsley
- 1 tablespoon capers chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Glaze
- 1/4 cup mayonnaise
- 1 tablespoon grated Parmesan cheese
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
Sauce
- 2 tablespoons olive oil
- 1 shallot finely minced
- 2 tablespoons capers
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 1/4 cups chicken stock
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 tablespoons cold butter cut into cubes
- chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Lightly spray an 8×4-inch loaf pan with cooking spray.
- For meatloaf, stir together chicken, breadcrumbs, shallot, Parmesan cheese, mayonnaise, egg, parsley, capers, salt, pepper, and garlic powder in a large bowl until just combined. Transfer mixture to the prepared loaf pan.
- Bake, uncovered, in the preheated oven for 40 minutes.
- Meanwhile, for glaze, stir together mayonnaise, Parmesan cheese, lemon juice, and garlic powder in a small bowl.
- Remove loaf from the oven and spread mayonnaise mixture over the top. Return to the oven and bake until an instant-read thermometer inserted into the thickest portion of loaf reads 165 degrees F (73 degrees C), 10 to 15 minutes more.
- Remove loaf from the oven, and let it rest 10 minutes.
- While loaf is resting, prepare the sauce. Heat oil in a large deep skillet over medium-high heat. Add shallot, capers, and garlic to the skillet and cook, stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Reduce heat to medium-low; simmer until liquid is reduced by half, stirring occasionally, 6 to 7 minutes.
- Whisk lemon juice into reduced sauce. Add cold butter, and stir constantly until well incorporated and slightly thickened. Remove from heat.
- Slice meatloaf and drizzle generously with sauce to serve. Garnish with chopped parsley.
