Makes 4 to 6 servings

I developed this recipe when I worked for the Perdue Farms people. You can make it with ground chicken or turkey, or with the traditional meatloaf mix of beef, pork, and veal.

1 medium onion, finely chopped
1 medium red bell pepper, seeded and finely chopped
1 jalapeño, seeded and minced
3/4 cup barbecue sauce, divided
3/4 cup rolled oats
2/3 cup fresh or thawed frozen corn kernels
2 large eggs, beaten
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
2 pounds ground chicken

1. Position a rack in the center of the oven and preheat to 350°F. In a medium bowl, mix the onion, bell pepper, jalapeño, 1/2 cup of the barbecue sauce, oats, corn, eggs, chili powder, Worcestershire sauce, and salt. Add the ground chicken and mix well. Transfer to a 9 X 5-inch loaf pan.



2. Bake 1 hour. Spread the remaining 1/4 cup of the sauce over the top of the loaf. Continue baking until the top is glazed and an instant-read thermometer inserted in the loaf reads 160°F, about 15 minutes. Let stand 5 minutes. Drain off excess liquid and slice.