CHICKEN MEATLOAF RECIPE RECIPES

Name: Unbelievable Chicken Meatloaf
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1 lb ground chicken; 1/2 cup fine breadcrumbs; 1 large egg white; 1 medium carrot; 1 small onion; 1/4 cup ketchup; 1/2 teaspoon minced garlic; 1 teaspoon Worcestershire sauce; 1/4 teaspoon celery seed; 1 teaspoon salt; 1/8 teaspoon pepper

UNBELIEVABLE CHICKEN MEATLOAF RECIPE - FOOD.COM

Unbelievable Chicken Meatloaf Recipe - Food.com image

You can substitute ground beef in this meatloaf recipe, if you wish. But you save the calories by using ground chicken. This recipe has a great flavour, texture and aroma!

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground chicken
1/2 cup fine breadcrumbs
1 large egg white
1 medium carrot
1 small onion
1/4 cup ketchup
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350 degrees.
Combine chicken and bread crumbs in large bowl.
Set aside.
Cut the carrot& onion into chunks and add to blender.
Add the remaining 7 ingredients to the blender.
Process in blender until carrot is very fine.
Pour blender mixture over meat mixture.
Mix very well using your hands.
Form mixture into a loaf and place in lightly greased 9" X 13" pan.
Cover with foil and bake for one hour.
Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.

Nutrition Facts : Calories 124.9, FatContent 5, SaturatedFatContent 1.4, CholesterolContent 48.8, SodiumContent 477.2, CarbohydrateContent 8.6, FiberContent 0.7, SugarContent 3, ProteinContent 11.6

HELLMANS MAYO CHICKEN RECIPE - RECIPES.NET

Hellmans Mayo Chicken Recipe - Recipes.net image

Here's a Hellmans mayo chicken recipe that uses 4 ingredients for a quick 30-minute dish. Chicken is coated with cheesy & crumbly layers for a tasty bite.

Provided by Johanna

Ingredients

Nutrition Facts : ServingSize 0.00 , SugarContent 0.00

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2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
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Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.

See details

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Here's a Hellmans mayo chicken recipe that uses 4 ingredients for a quick 30-minute dish. Chicken is coated with cheesy & crumbly layers for a tasty bite.
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Reviews 1

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1. Preheat the oven to full whack.
2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
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15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

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