Community Pick
Unbelievable Chicken Meatloaf
"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!"
photo by Jonathan Melendez
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
8
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
directions
- 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.
Questions & Replies
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Really 9X13 pan. Seems like it will be really flat with only 1 lb ground chicken. I'm more inclined to use a loaf pan. Has anyone done this?
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Is the chicken cooked or raw when putting this all together? -
I doubled the recipe and the mixture came out very liquidly, should I add more ground chicken and breadcrumbs?
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When cooking twice the amount, just dbl the ingredients?
Reviews
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I don't mean to disrespect the people who say it doesn't have any flavor, but maybe they over-flavor their food in general, because this loaf was very tasty. The carrots and ketchup add a nice sweetness, and the W. Sauce adds a zing. The onion and garlic are very aromatic as well as a great combo to the ground chicken. I love that this is low-calorie and has awesome flavor.<br/><br/>To those reading these reviews: yes, if you overuse (or use GENEROUSLY) condiments, spices, herbs, what-have-you on a regular basis, this might be too bland for you in it's original context. Spice it up a bit. But this is, by no means, bland or flavorless all by itself. Those comments must have been exaggerated.<br/><br/>Love the recipe. Gonna defend it. Thanks Debbb!
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loved it!! Great idea to use the blender to chop up the carrots etc. Mine may have been a little over blended, it was quite liquid, next time I will leave it a bit chunky.I added some chipolte sauce to the mix for a little kick. Otherwise followed instructions. I did form it into a loaf but cooked it on a foil lined cookie sheet. I used half chicken and half turkey, turned out to be a nice combination. We had half for supper (with leftovers) and I froze the other half. Thanks for posting, we enjoyed it very much. Forgot to mention, it cut beautifully and am looking forward to sandwiches for lunch!!
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I've used this recipe so many times over the years I don't even need to have the recipe handy anymore. I've memorized it. I eyeball all the ingredients except the breadcrumbs, which I always measure with a measuring cup. It's true, you can add pretty much whatever you want to this recipe. I always add a bit of hot sauce (Sriracha or whatever I have on hand. Tonight I am using PickaPeppa Jamaican hot sauce which tastes like Worsteshire sauce but is spicy) ). And I always use 1 whole egg, not just the white. I chop the garlic, onion and carrot in my little food processor, then add the rest of the wet ingredients and blend into a sauce, which goes over the chicken that has been mixed with the breadcrumbs in a separate bowl. I grease a regular calphalon loaf pan and bake it in there. My husband and I love this chicken loaf and we usually have potatoes, carrots and string beans or roasted broccoli on the side. -
This is a great recipe. I substituted salsa (I like medium and my wife likes mild) for the ketchup. I also spooned some salsa across the top of the loaf. Everyone who has tried this loves it. -
Just made this recipe.. just put in the seasoning I would usually use for a meatloaf using beef.. I no longer eat red meat so this was a test!! It passed with flying colors.. I will be adding this to my regular menu rotation
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Tweaks
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I had used 2lbs. Of chicken as i added cranberries,onion,red peppers,yellow peppers,celery,minced garlic,and used stuffing mix instead of bread crumbs along with milk,eggs..for the glaze a cranberry mustard sandwhich spread. -
This is a great recipe. I substituted salsa (I like medium and my wife likes mild) for the ketchup. I also spooned some salsa across the top of the loaf. Everyone who has tried this loves it.
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I added 1/4 lb of beef on 1.5lb ground chicken and triple all the ingredients. Cooked it for 1hr and half. Celery salt did the trick. -
no blender
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I had a pound of ground chicken and after searching online recipes I came across this one. My husband loves meatloaf so I thought to give this a try. First, I read many of the reviews and found helpful the suggestions about seasonings. I used seasoned breadcrumbs and seasoned salt. Did not have any celery seed and did not miss it. I had some fresh parsley and minced a little - maybe a tablespoon. On top, I smothered chili sauce instead of ketchup. Baked with the sauce and reapplied some more when I removed from oven. I baked on foil that I lightly sprayed but the bottom still stuck. Took one hour and 10 minutes to cook. Served with Cole slaw and baked potato. My husband had two slices! It was very moist and tasty. Will definitely make this again.
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RECIPE SUBMITTED BY
Debbb
Canada
I am a 38 year old married woman. I have been cooking and baking since I was 10 years old. I long ago mastered the art of making something taste good & I am now working hard at perfecting the presentation aspect of food. I took a cake decorating course nearly 3 years ago which gave me lots of great ideas.
