CHICKEN MEATLOAF RECIPE
This Chicken Meatloaf is the easiest comfort food you're likely to make! Ground chicken mixed with a host of goodies like Parmesan and Worcestershire to form a moist, satisfying and deliciously glazed loaf!
Provided by Becky Hardin
Categories Main Course
Time 1h40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, crumble the ground chicken.
- In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
- Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
- In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
- Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
- Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.
Nutrition Facts : ServingSize 1 slice, Calories 349 kcal, Carbohydrate 38 g, Protein 23 g, Fat 12 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 132 mg, Sodium 1208 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 6 g
SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meatloaf is everything a good meatloaf should be!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
- Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg
MOIST & SAVORY MEAT LOAF
Stop searching for a go-to meat loaf recipe. This is it! Your family will be delighted with this mixture of beef, pork and sauteed onion, with a sweet- and-tangy sauce baked onto the top. Cheese crackers are the secret ingredient in this one. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.
Nutrition Facts : Calories 334 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 769mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 23g protein.
SAVORY MEAT LOAF
Everyone loves this tender meat loaf, which is seasoned with a hint sage. It's good for family get-togethers, picnics and Super Bowls parties. You're sure to get rave reviews whenever you serve it. -Edie DeSpain of Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an ungreased 11x7-in. baking dish. , In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325° for 1 to 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 910mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SAVORY CHICKEN MEATLOAF
A different take on a traditional comfort food. My family loves this chicken meatloaf and my waistline does too!
Provided by HannahRose
Categories Meatloaf
Time 1h5m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 517.8 calories, Carbohydrate 104.7 g, Cholesterol 51.4 mg, Fat 6.8 g, Fiber 11.2 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 961.9 mg
SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE
Mix chopped spinach, mushroom and prunes with ground meat and bake up a loaf coated with an apricot-ginger glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
SAVORY MEATLOAF
Got this out of a Betty Crocker book. It is a very good meatloaf. My husband loves it. Give it a try and let me know what you think. Personally, I don't like to bite into hard onions so I sautee my onions before putting them into the mixture. Hope that is a good tip for you.
Provided by hippichiclv
Categories Meat
Time 1h20m
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients except ketchup.
- Spead mixture in ungreased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches.
- Spread ketchup over top.
- Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160 degrees Farheinheit.
Nutrition Facts : Calories 343.8, Fat 19.9, SaturatedFat 7.9, Cholesterol 118.1, Sodium 636.4, Carbohydrate 15.3, Fiber 0.6, Sugar 6, Protein 25
BETTER THAN MOM'S SWEET AND SAVORY MEATLOAF
I never thought I'd find, let alone be able to make, a meatloaf better than my mother's electric skillet recipe. But when I wanted to make it last night, I realized that I didn't have her recipe. So I came to recipezaar and read a few popular ones and came up with my own based off my ingredients at hand and the popping flavors of herbs that I personally love. Well, don't tell mamma, but I think I'll be making it this way from now on. I'm telling you, this was the most moist, flavorful, savory and sweet (even a little spicy) meatloaf I've ever had. And I can't believe I just made it up! (I'm a little new at this.) The sauce is on the sweet side, but the herbs and spices inside give it a little kick which creates a perfect balance. Use less and more of what you need to get the taste suited to your liking. Chili powder might give it even more of a kick. Enjoy! Tip 1 - The moisture factor: A lot of meatloaf recipes call for milk, tomato paste, condensed milk, or water to add moisture. I was out of milk, didn't want to open full cans of paste or condensed milk just to waste the rest, and I didn't want to have to settle for boring water, so leftover chucky pasta sauce was a perfect substitute. It not only added some veggies, but the additional seasonings and vinegar already in the sauce meant that I didn't have to use additional vinegar, veggies, or waste full cans of ingredients just to get what I needed. Tip 2 - The healthy and economic factors/alternatives: I've had gastric surgery and as such found that ground beef was a little too fatty for my liking. I'm going to try this with ground turkey next time. I'll need to up the moisture (pasta sauce) content and will probably need to use a nonstick cooking spray (unnecessary when using fatty ground beef) on the loaf pan so that the sides won't stick. I eat a slice and then cut and freeze the remaining slices to take as lunch or have for future dinners for the rest of the week. Saves me a ton of money!
Provided by LilThisLilThat
Categories Poultry
Time 1h30m
Yield 8-10 1 to 2 inch slices, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.).
- SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside.
- LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like).
- Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 366.2, Fat 15.7, SaturatedFat 5.7, Cholesterol 110.7, Sodium 1810.1, Carbohydrate 36, Fiber 1.6, Sugar 21.4, Protein 21.1
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