Chicken Vegetable Meatloaf Recipes

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CHICKEN MEATLOAF



Chicken Meatloaf image

If you love meatloaf but are looking for a healthier alternative to ground beef, give chicken meatloaf a try.

Provided by Kristina Vanni

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 18

For the Meatloaf:
1 pound ground chicken
1 cup dry breadcrumbs
1/2 cup milk
2 eggs (lightly beaten)
1/2 cup onion (finely chopped)
1/2 cup parmesan (grated)
1/4 cup fresh parsley (chopped)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
For the Glaze:
1/3 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard

Steps:

  • Gather the ingredients. Preheat the oven to 350 F. Line a rimmed baking sheet with aluminum foil.
  • In a large bowl, combine the ground chicken, breadcrumbs, milk, eggs, onion, parmesan cheese, parsley, ketchup, Worcestershire sauce, salt, garlic powder, dried oregano, and black pepper. Use your hands to mix together until everything is evenly distributed. Do not overwork.
  • Shape into 8 x 4-inch loaf on the prepared baking pan.
  • In a small bowl, combine the ketchup, brown sugar, and ground mustard.
  • Spoon the glaze mixture over the loaf.
  • Bake, uncovered, for 35 to 40 minutes or until the meatloaf reaches an internal temperature of 165 F.
  • Let stand 10 minutes before slicing and serving.

Nutrition Facts : Calories 325 kcal, Carbohydrate 26 g, Cholesterol 152 mg, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, Sodium 951 mg, Sugar 9 g, Fat 14 g, ServingSize 1 loaf, UnsaturatedFat 0 g

CHICKEN VEGETABLE MEATLOAF



Chicken Vegetable Meatloaf image

I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Healthy

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

4 slices white bread
2 lbs ground chicken
10 ounces frozen mixed vegetables, thawed
3 tablespoons chopped fresh dill
3 large eggs, lightly beaten
salt
pepper

Steps:

  • Preheat oven to 400. White oven preheats, place bread slices on cookie sheet in oven and toast 10-15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup). Line 15 1/2 X 10 1/2-inch jelly roll pan or 13 X 9-inch metal baking pan with nonstick aluminum foil.
  • In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9 x 5-inch loaf, handling meat as little as possible for best texture.
  • Bake meatloaf 45-55 minutes or until meat thermometer inserted in center reaches 165. (Temperature will rise to 170 upon standing).
  • Let meatloaf stand 10 minutes to set juices for easier slicing.

Nutrition Facts : Calories 294.6, Fat 8, SaturatedFat 2.1, Cholesterol 211.7, Sodium 289.7, Carbohydrate 15.7, Fiber 2.5, Sugar 0.9, Protein 38.5

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