Tarragon Dijon Baked Chicken Thighs, Meatloaf

Tarragon Dijon Baked Chicken Thighs

This meatloaf makes out-of-this-world sandwiches the next day

(if there are any leftovers!).

Makes 4 chicken thighs, 2 servings

cooking spray

3tablespoons Dijon-style mustard

11⁄2 tablespoons honey

1⁄2teaspoon tarragon

1⁄2teaspoon Worcestershire sauce

4 skinless, bone-in, chicken thighs

Preheat toaster oven to 450°F. Line baking pan with foil, arrange chicken on rack and place in prepared baking pan. Lightly coat rack with cooking spray.

Place mustard, honey, tarragon, and Worcestershire sauce in a small bowl and stir to blend. Spread evenly on chicken. Arrange chicken on prepared rack, “skin” side down, bake for 10 minutes. Rotate baking tray and turn the thighs to skin side up. Bake for an additional 10 to 15 minutes, until juices run clear and chicken reads 180°F when tested with an instant-read thermometer. Serve hot or chilled.

Nutritional information per serving:

Calories 469 (56% from fat) • carb. 19g • pro. 33g • fat 29g

• sat. fat 8g • chol. 158mg • sod. 699mg • calc. 25mg • fiber 0g

Meatloaf

Makes 3 to 4 servings

2⁄3cup uncooked oatmeal (regular or quick)

1⁄3cup ketchup

1large egg

2teaspoons Worcestershire sauce

1 teaspoon Dijon-style mustard

1 pound ground meatloaf mix (1⁄2 beef, 1⁄4 pork, 1⁄4 veal) or ground turkey

1⁄2cup finely chopped onion

1 small clove garlic, finely minced

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground black pepper

For glaze (optional):

1⁄4cup ketchup

1 tablespoon brown sugar

1⁄2teaspoon Dijon-style mustard

Combine glaze ingredients and stir until smooth.

Place oatmeal, ketchup, egg, Worcestershire sauce, and mustard in a medium bowl and stir to blend. Let stand for 5 minutes to soften oatmeal. Preheat the toaster oven to 375°F.

Add ground meat, onion, garlic, salt, and pepper. Mix to combine well (use

aspoon or clean hands). Pack into a 3-cup loaf pan (71⁄2x33⁄4x21⁄4 inch). Bake in toaster oven for approximately 60 minutes*, until top is well browned and meat registers 175°F when tested – juices will run clear, not pink. Let stand 5 to 10 minutes in loaf pan, drain excess fat if necessary, loosen sides if necessary and turn out to slice. Cover and refrigerate leftovers.

*If you are using glaze, spread evenly over meatloaf after it has baked for 45 minutes.

Nutritional information per serving:

Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g

• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g