Maple Whiskey Glazed Chicken Meatloaf with Sweet Potato Gratin

THIS meal was heaven. Savoury goodness on all sorts of levels. Hot and tangy home made maple whiskey glaze smothered over smoked bacon covered chicken meatloaf. Accompanied by cheesy sweet potato gratin.

I don't think I can describe this meal any more. Just go on and make it !

Ingredients:

For the meatloaf:
450g Ground chicken
1/2 cup of chopped leeks
1 shallot (minced)
1 tbsp of fresh thyme (half if you're using dry)
1 tbsp of fresh rosemary (half if you're using dry)
1/2 tbsp red chili flakes (optional)
3/4 cup panko bread crumbs
1 whole egg
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne powder (optional)
4 dashes of Worcestershire sauce
1 tbsp low sodium ketchup
Salt and pepper to taste
5 strips of smoked bacon or any bacon you have (this is for topping the meatloaf, don't mix into the meatloaf)

For the Maple Whiskey glaze:
Equal parts your choice of brown sauce/BBQ sauce, low sodium ketchup, organic maple syrup, your choice of whiskey. Mix together in a small saucepan on med heat until it boils. Cook down the alcohol for about 5 mins and lower heat until the sauce reduces in volume. Set aside

Direction:

• Preheat oven to 375F
• Mix all of the meatloaf ingredients together in a large bowl until well combined
• Mold into a long log on a foil covered baking sheet
• Lay bacon strips on top of the meatloaf
• Brush HALF whiskey maple glaze on to the meatloaf until well covered
• Cover meatloaf loosely with foil
• Cook for 30 mins covered loosely
• After 30 mins, glaze the meatloaf again with HALF of the REMAINING glaze (making sure you have some left for the finishing touch). Pop back into the oven for another 15 to 20 mins or until the bacon is cooked and looking golden 
• Glaze the remaining glaze to the finished meatloaf
• Enjoy with a size of cheesy sweet potato gratin (recipe to follow below)

 SWEET POTATO GRATIN (or my version of it)

Nothing can be easier than making this as a side dish to your next potluck. Some gorgeous expensive ingredients will certainly elevate a seemingly ordinary dish. Wow your friends! A rule of thumb for me is to use 1 large potato per person. That's how you know how much to make.

For the sweet potato gratin:

3 to 4 sweet potato (peeled and thinly sliced. For the love of God, please try and use a mandolin. If you don't already use this, it will change your life!)

1 leek stalk (chopped)

150g gruyere cheese (shredded)

150g cheddar cheese (shredded)

1/2 cup half and half

2 sprigs of fresh thyme

1 can of cream of mushroom

2 tbsp butter

1/2 tsp ground/zested nutmeg

Salt and pepper to taste

Direction:

• Preheat oven to 375F
• Layer! That's it! In this exact order:
• Sweet potato (overlapping the one before)
• Leeks
• Both cheese
• Thyme

• Repeat over and over again until you get to the top of the bake safe dish. Ending with the sweet potato.
• In a small mixing bowl, mix half and half and 1/2 of the cream of mushroom can. Zest in a bit of nutmeg. Pour cream/milk mixture over the gratin.

• Pour the cream of mushroom over the last sweet potato layer until it's covered evenly. 
• Sprinkle the last remaining cheese on top 
• Dot small bits of butter all over the top. This will help the cheese brown up into an amazing crust
• Cook for 45 mins or until the cheese is melted and golden.