Meatloaf is the perfect meal when you need something warm and comforting or when you’re not feeling your best. In this updated version we use ground chicken instead of beef and add in a... number of cancer-fighting vegetables. Leftover slices are great eaten in a sandwich the next day — even cold!
Preheat the oven to 375 degrees. Lightly butter a small gratin dish or loaf tin, set aside.
Heat the oil over a medium-high heat. When it is hot, add the thyme, onion, carrots, and leeks and cook, stirring, until they start to soften. Turn the heat down to medium-low, cover, and sweat the vegetables for until they are soft, about 10 minutes. Do not let them burn!
Add the garlic and parsley, turn the heat back up and sauté for a couple of minutes. Add the chopped tomato, if using. Cook for another 5 minutes, turn off heat, and set aside.
Beat the egg, 2½ tablespoons of the Worcestershire sauce and the Thai chili sauce together. Add salt and pepper.
In a large bowl combine ground chicken with the vegetables and mix with a spatula. Add the beaten egg mixture and combine. Gradually add in the breadcrumbs and mix well.
Turn the mixture into the gratin dish and smooth the top. Bake in the middle of the oven for 20 minutes, then gently spread a tablespoon of tomato sauce over the top of the meatloaf and sprinkle the rest of the Worcestershire sauce over it. Return to the oven and finish cooking for 15 to 20 minutes. The loaf should be well browned, firm to the touch, and drawn away slightly from the sides of the dish. Serve with the remaining tomato sauce and either mashed potatoes with the skins on, or whole grain pasta, such as macaroni or orzo.