Chicken or Turkey Meatloaf
Recipe: #7587
October 18, 2012
Categories: Meatloaf, Chicken, Carrot, Game/Sports Day, Sunday Dinner, Oven Bake, High Protein, Ground Chicken, Chicken Dinner, more
"This is a tasty meatloaf that is lower in fat than beef. To avoid dry chicken meatloaf don't use white meat, use dark meat instead."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (223.2 g)
- Calories 476.3
- Total Fat - 26.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 169.6 mg
- Sodium - 1214.7 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2.7 g
- Sugars - 4.8 g
- Protein - 42.1 g
- Calcium - 49.2 mg
- Iron - 7.3 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oven to 375°F. Coat a 9x5-inch loaf pan with butter; set aside.
Step 2
Heat the oil in a large frying pan over medium heat. Add the onion and celery and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened and are starting to brown, about 8 minutes. Add garlic. Cook for 2 minutes.
Step 3
Increase the heat to medium high, add the wine, and let simmer until almost completely evaporated, about 4-5 minutes. Transfer the vegetable mixture to a large bowl and set aside to cool slightly, about 5 minutes.
Step 4
When the vegetables have cooled a bit, add the meat to the bowl, breaking it up with your hands. Add the panko, egg, shredded carrot, shredded cheese, parsley, Worcestershire, thyme, pepper, and remaining 2 teaspoons salt. Using clean hands, mix until evenly combined (don’t squeeze or overwork the mixture).
Step 5
Transfer the mixture to the prepared pan, spread it to the edges, and smooth out the top. Bake until cooked through and an instant-read thermometer inserted in the center registers 165°F, about 1 hour. Remove the pan to a wire rack and let sit 10 minutes before slicing the meatloaf.
Tips
No special items needed.
2 Reviews
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