Chicken Meatloaf Recipe - The Washington Post
The meatloaf can be wrapped well and refrigerated for up to 3 days; you can also cut it into slices, wrap them individually in plastic wrap and aluminum foil, and freeze for up to 1 month.
Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).
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Ingredients
measuring cupServings: 6 Makes one 8-by-4-inch loaf
Directions
Step 1
Preheat the oven to 400 degrees. Use a little oil to lightly grease the inside of an 8-by-4-inch loaf pan.
Step 2
Heat the oil in a large skillet over medium heat. Add the onion and sweet potato; cook for about 6 minutes, stirring occasionally, until the vegetables have softened. Add the ketchup and Worcestershire sauce; mix well, then transfer the mixture to a large bowl and let it cool.
Step 3
Combine the bread and milk in a small bowl; let it sit for 5 minutes, then add the egg and mix well. Add the mixture to the large bowl, along with the ground chicken and salt. Use your hands to combine; the mixture will be quite moist.
Step 4
Transfer to the prepared pan and bake for 45 to 50 minutes or until a thermometer inserted into the center registers 170 degrees. Let cool for 5 to 10 minutes before serving or slicing.
Step 5
Cool completely before storing.
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Nutritional Facts
Per serving
Calories
195
Fat
5 g
Saturated Fat
1 g
Carbohydrates
17 g
Sodium
411 mg
Cholesterol
80 mg
Protein
21 g
Fiber
2 g
Sugar
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).
Tested by Pam Kendrick.
Published September 29, 2009
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