Chicken Meatloaf (gluten free)

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We had yet another cool, rainy day here in New England, and that brought me back to cravings for comfort food. My toddler is going through a bit of a picky eating phase, and will only accept meat in chicken nugget or meatloaf form. I used chicken to keep it lean, but you can also make this with turkey, pork, or a mixture of all three. We also enjoy this in the summer months off the grill!

Easy Chicken Meatloaf  (gluten free)

serves 4

1 lb ground chicken
1/2 cup finely crushed potato chips (I used reduced fat)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup ketchup, plus 1 tablespoon for spreading on the top (I used an organic, sugar and gluten free brand)
1 egg, lightly beaten
1 1/2 tablespoon Worcestershire sauce
salt and pepper to taste

Preheat your oven to 375°F. In a large bowl, mix together all of your ingredients EXCEPT the 1 tablespoon of ketchup. Do not overwork your meat, or it will become quite tough when cooked.

Cover a medium sized baking sheet with aluminum foil, and drizzle with a bit of olive oil or cooking spray. Form your meat into a loaf shape on the sheet, and spread your remaining ketchup over the top.

Bake your loaf for about 45 minutes, or until it reaches an internal temperature of 160°F. Let rest for 10 minutes, then slice and enjoy!