Broccoli Chicken Meatloaf Recipes

CHICKEN-AND-BROCCOLI MEATLOAF

Steps:

• Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.
• Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.
• Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.
• Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.

SUNNY'S CHEAT SHEET MINI MEATLOAVES WITH SWEET POTATOES AND BROCCOLI

Steps:

• For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside.
• Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside.
• For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside.
• For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins.
• Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again.
• Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes.

BROCCOLI CHICKEN MEATLOAF

Steps:

• Heat over to 220 C and roast the peppers for 30 min.
• Cool and peel the roasted peppers.
• Drain and chop the peeled peppers.
• Cut the broccoli head into florets.
• Peel the garlic cloves and chop roughly.
• Put the chicken mince, semoline, egg and mustard into a large bowl.
• Squezze the garlic cloves into the bowl and mix well.
• Add the broccoli florets and roasted peppers, season and mix again.
• Cover a tin by a parchment paper and spoon the meatloaf mix into the tin.
• Flip the overhanging parchment paper over the top.
• Heat the oven to 175 C and bake the meatloaf for 1 hour.
• Cool in the tin for 10 min, then drain off any excess liquid and turn out onto a board.
• Cut into thick slices and serve warm or cold.

MINI MEATLOAVES WITH BROCCOLI MASH

Steps:

• Preheat the oven to 375˚ F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl.
• Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes.
• Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks.

SAVORY CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 7x11-inch glass or thick metal pan with nonstick spray.
• Combine ground chicken, onion, carrot, Parmesan cheese, bread crumbs, bread cubes, egg, garlic, milk, crushed bouillon, pepper, and sage in a large bowl. Use your hands to mix ingredients thoroughly. Form mixture into a loaf and place in the center of the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted in the center reads at least 165 degrees F (74 degrees C), about 45 minutes.

BUFFALO CHICKEN MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; stir in 3/4 cup cheese. Add chicken; mix lightly but thoroughly. Shape into an 8x4-in. loaf on a greased 15x10x1-in. baking pan. Arrange bacon over top., For glaze, in a small bowl, mix wing sauce, mustard and honey; spoon over meat loaf. Bake until a thermometer reads 165°, 45-50 minutes. Sprinkle with remaining blue cheese and, if desired, additional celery. Let stand 10 minutes before slicing.

BROCCOLI STUFFED MEATLOAF

Steps:

• Preheat oven to 350.
• Mix meat, pepper, egg, basil, half the bread crumbs, and 3/4 of the green onion together.
• Set aside Bring a pot of water to boil.
• Drop broccoli florets in and cook 3 to 4 minutes until crisp-tender.
• Drain thoroughly.
• Mix broccoli, cheese, salt, remaining bread crumbs, and remaining onions.
• Press half the meat mixture into 8x4 loaf pan forming an indentation in the center, leaving 1" thick sides up the side of the pan Fill hollow with broccoli mixture.
• Top with the remaining meat mixture and seal well around the edges, completely enclosing the broccoli mixture Mix melted butter with ketchup and brush over the top of the meat loaf.
• Bake approximately one hour or until the sides pull away from the pan a little Serve hot.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• Heat oven to 350°F.
• Mix meat, bread crumbs, onions and 2 Tbsp. steak sauce just until blended.
• Pat into 12x8-inch rectangle on sheet of waxed paper; top with broccoli and 3/4 cup cheese, spreading ingredients to within 1 inch of edges. Roll up, starting at one short end. Place, seam side down, in shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF). About 10 min. before meatloaf is done, cook tomatoes, and remaining steak sauce until heated through, stirring occasionally.
• Top meatloaf with remaining cheese; bake 2 min. or until melted. Remove from oven. Let stand 5 min. before slicing. Serve topped with sauce.

BROCCOLI-CHEDDAR MEATLOAF

Steps:

• Finely roll 12 crackers.
• Mix cracker crumbs, turkey, onion, 2 tbsp chili sauce, parsley and egg.
• Pat meat mixture into 12 by 8 inch rectangle on waxed paper.
• Reserve 2 tablespoons cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2 inch of edge.
• Coarsely break remaining 12 crackers; sprinkle over broccoli, pressing lightly into meat.
• Starting at short end, roll up jelly-roll fashion, using waxed paper to help roll; seal ends.
• Place loaf in 13x9x2-inch baking dish.
• Bake at 350°F for 50-55 minutes.
• During last 5 minutes of baking, spread remaining 2 tbsp chili sauce over meatloaf; sprinkle with reserved cheese.