CANDY CORN CHICKEN MEATLOAF

Got some leftover candy corn tonight you don't know what to do with? Put it in a meatloaf and have it for dinner- the chicken pairs well with the cloyingly, sweet candy corn! 

I used to hate candy corn as a kid- it wasn't chocolate, so why should it be considered candy?Plus it's not even a goddamn vegetable, though I'm sure humans would be eating a hell of lot more vegetables if it were! But why the change as an adult? A lot more open-mindedness when it comes to food. Personally, I believe if you buy food, you should try as much as you can to eat all of it, even if it's something that's pretty much pure sugar and food dyes. Though, I probably won't buy another bag of candy corn again. I think I'm starting to lose my tastebuds with age and some things are just too sweet for me now. 

But why put candy corn in a chicken meatloaf? Chickens eat corn(the real type, not the candy), so pairing them with candy corn kind of makes sense in a twisted sort of way. 

I didn't feel like making candy corn bread just for this recipe, so I did the next best thing- put polenta(corn flour) in it to hold the meatloaf together. The addition of polenta brings a hint of cornbread taste to this dish. Plus polenta absorbs liquids(namely the candy corn syrup) well. I loved the fact the outside of the meatloaf crisped up well. It was as if I was eating really thick slabs of fried chicken, albeit laced with candy corn! 

​Candy Corn Chicken Meatloaf

Ingredients

2 beaten and whisked eggs
Pinch of onion powder
1/2 cup candy corn
1/2 cup Monin Candy Corn Syrup
Pinch of salt
Pinch of black pepper
2 cups raw polenta
1 pound ground chicken

Instructions

1. Combine all ingredients in a large bowl until you get a firm meatloaf mixture.
2. Spray a lasagna pan with nonstick cooking spray.
3. Form 2 loaves from the meatloaf mixture.
4. Bake the meatloaves in a 350 F oven for 60 minutes, or until the internal temperature reaches 165 degrees F.