Chicken Meatloaf

I adapted Ina Garten's recipe for turkey meatloaf so it's healthier. You can't tell though--it's a really yummy dish!

1 onion or shallot, chopped
2 Tbs. olive oil
1 tsp fresh thyme leaves (1/2 tst dried)
1 zucchini, grated
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp tomato paste
1 Tbs. Worcestershire sauce (1/16th of a cup)
Scant 1/4 cup chicken stock
1 lb ground chicken
1/3 cup oatmeal or breadcrumbs
1 egg
2-3 Tbs chopped parsley
Ketchup (for the top)

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onion or shallot, olive oil
until translucent, but not browned. (About 10 -15 min.) Add the salt, pepper, thyme, and grated zucchini and cook until the zucchini is cooked through and soft (about 10 min). Add the Worcestershire sauce, chicken stock, and tomato paste. Stir to combine. Remove from heat and set aside to cool.

Line a baking sheet with aluminum foil.

In a large bowl combine the oatmeal, egg, parsley, onion mixture, and ground chicken and stir with a fork until just combined. Place the mixture on the baking sheet and form into a loaf shape. (I do mine like a flat rectangle, about 2 inches high.) Spread ketchup evenly on top. Bake for 30 minutes or until the internal temperature is 160 degrees F and the meatloaf is cooked through. Serve hot or cold in a sandwich.