Like I said before, I was very skeptical of this out-of-the-box recipe. My family kind of looked at it like… what did you make now? However, once we all dug in it was a free for all. The flavors were so on point that it was the perfect, refreshing summer meal.

While it’s hard to call this meatloaf, it’s definitely a keeper. Of course, my guys still squirted ketchup on it, and I was content to eat it as is, it was very moist and delish. I walked away feeling satisfied but not overloaded like I do with classic meatloaf. I’ll still make mom’s when I get a hankering, but I am pretty sure my daughter might want this recipe when she’s grown up.

Ingredients

3 Tyson chicken-breast halves, pounded to 1/4-inch thick

3 tablespoons Bertolli olive oil

3 scallions, trimmed and thinly sliced

1 1-inch piece fresh ginger, peeled and thinly sliced

kosher salt

black pepper

½ lime

2 Eggland’s Best eggs

2 tablespoons Dijon mustard

1 tablespoon plus 2 teaspoons Hunts tomato paste

3 garlic cloves, peeled

1 small yellow onion, quartered

1 small carrot, peeled and cut into large pieces

½ Golden Delicious apple, peeled and grated

1 cup Progresso bread crumbs

1/3 cup shelled pistachios

3 tablespoons maple syrup

NEXT PAGE >>

Quick Tip: A great dessert at the end of this meal would be strawberry shortcake to stick with the light and summertime feel it has.

Thank you to Real Simple or this awesome recipe!