Chicken Meatloaf with Smoky Tomato Sauce

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This was the first time I have ever used ground chicken. It's nice because it doesn't have any hard bits in it. I have heard that using just chicken breast can be kind of dry, so I used half breast and have thigh meat - I think the result was good (as well as more economical, haha). Moist, not greasy at all. This meatloaf was fan-tas-tic!!!

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 lb (1 kg) ground chicken
2 eggs
2 tsp salt
1/2 tsp pepper
1/2 tsp hot Asian chile paste
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2/3 cup ketchup, divided
1 cup fresh breadcrumbs or panko
2 tbsp chopped fresh parsley

Smoky Tomato Sauce
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tsp pureed chipotles, or more to taste
3 cups chopped fresh tomatoes, or one 28 oz can plum tomatoes with juices
1 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh cilantro

1. Heat oil in large nonstick skillet on medium heat. Add onion and garlic and cook gently a few minutes, or until tender and fragrant. Cool.
2. In large bowl, combine chicken, eggs, salt, pepper, chile paste, Worcestershire, mustard 1/2 cup ketchup, breadcrumbs, parsley and onion mixture. Knead together.
3. Place mixture in a 9x5 inch parchment or foil lined loaf pan. Cover with parchment or foil. Bake in preheated 350 oven for 1 hour. Uncover, brush with remaining ketchup and bake for 30 minutes longer. Drain off any juices and let sit for 5 minutes before unmolding.
4. Meanwhile to make sauce, heat oil in large skillet on medium-high heat. Add onion and garlic and cook for a few minutes until tender. Add chipotles and cook for 30 seconds. Add tomatoes, salt, pepper and bring to a boil. Cook gently for 15 minutes, or until thick. Puree. Taste and adjust seasonings if necessary.
5. Slice meatloaf and serve with sauce. Sprinkle with cilantro.

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