Chicken And Shrimp Meatloaf With Whole Grain Mustard Dipping Sauce

1. 1

   Place a saute pan over medium heat and add the butter. When it melts add the onions, red pepper and celery. Season with a little salt and pepper. Saute until translucent without browning them. Add the garlic and saute until fragrant. Remove from the heat and let cool. In a large mixing bowl, if you have a stand mixer it works great, place the chicken, shrimp, bread crumbs, cream, egg, parsley and thyme. Add a 1 teaspoon of salt and a 1/2 teaspoon of pepper. Add the cooled veggies and mix until very well combined. Place a large pot, filled half way with water, on the stove and turn the heat to high. Place a 10 x 10 piece of plastic wrap on top of a 10 x 10 piece of foil. Place a quarter of the filling on the wrap and wrap it up being careful not to let the wrap roll into the interior of the loaf. Now roll the plastic wrapped loaf in the foil. Twist the ends of the foil until the loaf is tight. Repeat this process three more times with the remaining loaf mixture. When the water is boiling add loaves and reduce the heat to a simmer. Let simmer for 40 minutes. If they don't stay submerged you can turn them occasionally or put a wire rack on top of them . While they are cooking combine all the dipping sauce ingredients in a bowl and mix well. Check the loaves by inserting a cooking thermometer into the middle. It should read 165. If not cook longer. Combine the saltine crumbs and the parsley on a tray. Carefully unwrap the loaves, there will be lots of juice so you may want to do this on a plate. Then roll them in the crumbs. Slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.