Creole Chicken Loaf

• 1 1/2 cups finely chopped onions
• 1 garlic clove, minced
• 1 cup finely diced celery
• 1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan
• 1 large egg
• 1/2 cup heavy cream
• 1/4 teaspoon cayenne pepper, or to taste
• 1 teaspoon file powder (optional)
• 1 teaspoon dried oregano
• Salt to taste
• 1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground
• 1 1/2 cups fine dry bread crumbs
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup finely chopped green pepper
• 1 small carrot, grated
• 1 1/2 cups finely chopped fresh tomatoes, seeds removed

1. Preheat the oven to 350 degrees.
2. Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green.
3. Cool slightly.
4. Beat the egg; blend in the cream and seasonings.
5. Add the chicken and bread crumbs and mix thoroughly.
6. Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly.
7. Place in a greased 9-by-5-by-3-inch loaf pan.
8. Bake for 45 minutes to 1 hour, until firm and browned.
9. Let the meatloaf rest for 10 to 15 minutes.

onions, garlic, celery, butter, egg, heavy cream, cayenne pepper, file powder, oregano, salt, chicken breast, bread crumbs, sweet red pepper, green pepper, carrot, fresh tomatoes

Taken from cooking.nytimes.com/recipes/4392 (may not work)