Homestyle Chicken Meatloaf

2 lb. ground chicken

1/2 c panko breadcrumbs

1/4 c grated parmesan cheese

1/4 c light coconut milk

1 egg

1 tbsp dried basil

2 tsp paprika

1 tsp garlic powder

2 tsp black pepper

1 1/2 tsp Himalayan pink salt

1 tbsp minced garlic

1 1/2 c chopped onion

2 c tomato sauce

1/4 c light brown sugar

1 tsp Worcester shire sauce

1/2 tsp onion powder

1/4 tsp ground mustard

Preheat the oven to 375 degrees. Lightly grease a 5x9 inch loaf pan.

In a large bowl combine the ground chicken, panko breadcrumbs, parmesan cheese, coconut milk, egg, basil, paprika, garlic powder. 1 teaspoon of the black pepper, 1 tsp of the Himalayan pink salt, minced garlic, and chopped onion. Mix the ingredients together. If you are using a loaf pan, transfer the meatloaf mixture to the prepared loaf pan. If you are using a baking dish. cover the meatloaf with aluminum foil, then bake it for 30 minutes.

While the meatloaf is baking, combine the tomato sauce, brown sugar, worcestershire sauce, onion powder, ground mustard, remaining 1 tsp of black pepper and remaining 1/2 tsp of Himalayan pink salt in a small saucepan over medium heat. Stir the ingredients together. Cook the barbecue glaze for 5 minutes, stirring it occasionally, until the ingredients are well combined and the sauce is smooth. Remove the saucepan from the heat.

Cover the chicken meatloaf with the barbecue glaze and bake the meatloaf, uncovered, for 15 minutes, until the meatloaf internal temperature reaches 165 degrees and the glaze is slightly caramelized. Remove the meatloaf from the oven and allow it to cool for 10 minutes before serving it.

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