Homemade Chicken Meatloaf Food

CHICKEN MEATLOAF

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Line a rimmed baking sheet with aluminum foil.
• In a large bowl, combine the ground chicken, breadcrumbs, milk, eggs, onion, parmesan cheese, parsley, ketchup, Worcestershire sauce, salt, garlic powder, dried oregano, and black pepper. Use your hands to mix together until everything is evenly distributed. Do not overwork.
• Shape into 8 x 4-inch loaf on the prepared baking pan.
• In a small bowl, combine the ketchup, brown sugar, and ground mustard.
• Spoon the glaze mixture over the loaf.
• Bake, uncovered, for 35 to 40 minutes or until the meatloaf reaches an internal temperature of 165 F.
• Let stand 10 minutes before slicing and serving.

CHICKEN MEATLOAF RECIPE

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.

CHICKEN MEATLOAF BITES

Steps:

• Sweat the celery and onions in the oil in a medium saucepot over medium heat until well glazed, 3 to 4 minutes. Let cool.
• Preheat the oven to 325 degrees F. Mix the cooled vegetables, chicken, breadcrumbs, heavy cream, soy sauce, steak sauce, salt and eggs together well, until the mixture is uniform. Place into two parchment-lined and greased 9- by 4-inch loaf pans. Bake until the loaves reach an internal temperature of 150 degrees F, 25 to 35 minutes.
• Cool, and then portion into 2-ounce bize-size pieces. At Yardbird we make our ketchup from scratch, but you can pick your favorite barbecue sauce, ketchup, Sriracha or any other favorite condiment to serve alongside.

CHICKEN MEATLOAF

Steps:

• Mix all ingredients in a bowl.
• pour into large loaf pan.
• Bake in preheated oven 350°F for 1 hour.
• Let stand 15 minutes before slicing.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
• Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
• Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

CHICKEN VEGETABLE MEATLOAF

Steps:

• Preheat oven to 400. White oven preheats, place bread slices on cookie sheet in oven and toast 10-15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup). Line 15 1/2 X 10 1/2-inch jelly roll pan or 13 X 9-inch metal baking pan with nonstick aluminum foil.
• In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9 x 5-inch loaf, handling meat as little as possible for best texture.
• Bake meatloaf 45-55 minutes or until meat thermometer inserted in center reaches 165. (Temperature will rise to 170 upon standing).
• Let meatloaf stand 10 minutes to set juices for easier slicing.

CHICKEN ROMANO MEATLOAF

Steps:

• Preheat oven to 400°F.
• Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray.
• In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined.
• Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.
• Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing). Let meatloaf stand 10 minutes for easier slicing.

CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375°F Heat the oil in a frying pan. Add the onion, green pepper and garlic and cook over a low heat, stirring often, until just softened, about 8-10 minutes.
• Remove from the heat and allow to cool.
• Place the chicken in a large bowl. Add the onion mixture and the remaining ingredients and mix thoroughly together.
• Transfer to a 81/4in x 4 1/2in loaf pan, packing the mixture down firmly.
• Bake for about 1 hour or until golden brown and cooked through.
• Serve hot or cold in slices.