Easy Chicken Meatloaf

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup carrots (from 1 medium carrot)
• 0.5 cup celery stalks (from 1 medium celery stalk)
• 0.8 cup wine dry white
• 1 large eggs lightly beaten
• 1 teaspoon thyme sprigs fresh finely chopped
• 1 medium garlic clove minced
• 1 ounce gouda cheese shredded
• 2 pounds ground beef 
• 2.5 teaspoons kosher salt 
• 1 cup onion yellow (from)
• 0.5 cup panko bread crumbs 
• 1 tablespoon parsley fresh italian coarsely chopped
• 6 servings butter unsalted for coating the loaf pan
• 2 tablespoons vegetable oil 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• kitchen thermometer

Directions

1. Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
2. Heat the oil in a large frying pan over medium heat until shimmering.
3. Add the onion, carrot, celery, garlic, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 9 minutes.Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4 minutes.
4. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands.
5. Add the panko, egg, cheese, and parsley. Evenly sprinkle everything with the Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
6. Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top.
7. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour.
8. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.