It’s Better Than It Sounds

When they ask what’s for dinner, don’t say Chicken Loaf. Tell them it’s a recipe from one of the hotter chefs in New Orleans, Emeril Lagasse. Tell them it’s from his new book, “Louisiana Real & Rustic” (Morrow).

While you’re at it, don’t say how easy it is to make. Just sit back and accept the accolades. And if there’s any left over, slice it for sandwiches.

Chicken Loaf

2-1/2 pounds white and dark boneless chicken meat, coarsely ground

1 cup chopped onions

2 tablespoons chopped garlic

1/2 cup chopped celery

1/4 cup chopped bell pepper

2 tablespoons chopped parsley

1 egg

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

3/4 teaspoon cayenne

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce, such as Tabasco

1 cup dried fine bread crumbs

Preheat oven to 350 degrees. Line a fully rimmed (at least 1/2-inch) baking sheet with aluminum foil.

Combine the chicken, onion, garlic, celery, bell pepper and parsley in a mixing bowl. If you have a meat grinder, you can grind this mixture through a 1/2-inch die for a smoother texture, but it’s not necessary for flavor.

Add the egg, salt, black pepper, cayenne, Worcestershire, hot sauce and bread crumbs. Using your hands, mix thoroughly. Mold the mixture into a 5- by 10-inch loaf and place on the prepared baking sheet. Bake for 1 hour, or until juices run clear.

Remove from the oven and let stand for 10 minutes before slicing to serve.

Yield: 6 to 8 servings.

Nutrition information per serving: 277 calories, 37 grams protein, 17 grams carbohydrate, 6 grams fat (19 percent fat calories), 125 milligrams cholesterol, 971 milligrams sodium.