Past Recipes
Chicken Meatloaf

Chicken Meatloaf with Barbecue Pinto Beans, Cornbread, and Chive Butter

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Recipe Details

Story

This week, Chef Giuseppe pairs mini chicken meatloaves (everyone gets their own!) with some classic barbecue sides. The result? One epically comforting plate. Pinto beans are simmered with sautéed onion, jalapeño, and tangy barbecue sauce. Then, we pair cornbread with two irresistible toppings: a homemade chive compound butter, and hot honey for drizzling.

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 880
    • Protein 45g
    • Total Carb 94g
    • Total Fat 37g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      2 packets
      unsalted butter
    • chives
      1/8 ounce
      chives
    • yellow onion
      1
      yellow onion
    • garlic
      1 clove
      garlic
    • jalapeño
      1
      jalapeño
    • barbecue sauce
      1/3 cup
      barbecue sauce
    • panko breadcrumbs
      1/4 cup
      panko breadcrumbs
    • ground chicken
      12 ounces
      ground chicken
    • pinto beans
      1 can
      pinto beans
    • cornbread
      4 ounces
      cornbread
    • hot honey
      3/4 ounce
      hot honey

    What You’ll Need

    • eggs
    • olive oil
    • kosher salt
    • black pepper
    • aluminum foil
    • baking sheet
    • 8" medium pot

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Unwrap butter and set aside to soften at room temperature. Rinse all produce. Thinly slice chives. Peel onion and cut into small dice. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. Measure out 1 tablespoon barbecue sauce and reserve for brushing meatloaves in Step 4 (save remainder for Step 3).

    2. Form and bake meatloaves

      Form and bake meatloaves

      Line a baking sheet with foil. In a large bowl, combine breadcrumbs, garlic, 1 egg, ½ teaspoon salt, and pepper as desired, then add chicken. Using your hands, mix well, then transfer to prepared baking sheet. Divide and form into 2 equal loaves, about 3 x 5 inches each. Bake meatloaves until beginning to brown, 10 minutes (they'll finish cooking in Step 4).

    3. Simmer barbecue beans

      Simmer barbecue beans

      While meatloaves bake, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion and jalapeño. Cook, stirring, until softened, 5-7 minutes. Add pinto beans and their liquid, remaining barbecue sauce, ½ teaspoon salt, and pepper as desired. Bring to a boil over high heat, then reduce heat to medium high; simmer, stirring, until thickened, 5-7 minutes.

    4. Finish meatloaves and warm cornbread

      Finish meatloaves and warm cornbread

      Once meatloaves are beginning to brown, brush with reserved 1 tablespoon barbecue sauce. Loosely wrap cornbread in foil. Return meatloaves to oven, along with cornbread; bake until meatloaves are cooked through and no longer pink and cornbread is warmed through, 5-6 minutes more.

    5. Make chive butter

      Make chive butter

      While meatloaves bake, in a small bowl, combine softened butter, half of chives, ⅛ teaspoon salt, and pepper as desired. Mash using a fork until fully combined.

    6. Plate chicken meatloaf

      Plate chicken meatloaf

      Divide barbecue beans, chicken meatloaves, and cornbread between serving plates. Top cornbread with chive butter and drizzle with hot honey (if you prefer milder spice, feel free to use less). Garnish with remaining chives. Enjoy!

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