- Total Time:
- Servings: 6
Photography: Marcus Nilsson
Source: Martha Stewart Living, May 2015
- 1 head broccoli, cut into small florets, stems peeled and cut into 1/4-inch slices
- Extra-virgin olive oil, for pan
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 cup fresh breadcrumbs (from 3 to 4 slices white bread)
- 1 pound ground chicken
- 1 large egg, lightly whisked
- 1 tablespoon plus 2 teaspoons Dijon mustard
- 1/3 cup finely grated Parmesan
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1/2 cup ketchup
- 2 tablespoons packed light-brown sugar
Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.
Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.
Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.
Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.