Prep 20 mins
Cook 1 hr
Adapted from Company's Coming Make Ahead meals by J. Pare.
Make and share this Beefy Chicken Loaf (oamc) recipe from Food.com.
- 1 egg
- 1⁄4 cup milk
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon liquid smoke
- 1 onion, finely chopped
- 1 lb ground beef
- 1⁄2 lb ground chicken or 1⁄2 lb ground turkey
- 3⁄4 cup rolled oats, not instant (may be ground into crumbs by whirling in a blender)
- 1⁄4 cup ketchup
- 1 tablespoon mustard
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon chili powder
- Combine loaf ingredients together in a large bowl and mix well to ensure even blending.
- Pack into a loaf pan, or muffin tin for mini loaves.
- Mix sauce ingredients together and spread evenly over loaf.
- Bake uncovered for 60 minutes at 350 degrees.
- To freeze: wrap unbaked loaf well, label and freze.
- To serve: defrost overnight and then bake as directed. Add 30-45 minutes baking time if baking from frozen.
I was really skeptical at first, but this was delicious! It was tender, but not too greasy (I did pour off a fair amount of the 'juice' that accumulated during cooking, but it was fine after that) Everyone in my family loved it. We used the leftovers on top of baked potatoes for lunch the next day. A MAJOR hit!!
We doubled the recipe & made one loaf for us, & eight mini loaves for another family... one or two for a portion, depending on appetite. I thought this loaf was delicious, the combo of chicken & beef seems a lot less greasy as the other reviewer said. I don't normally use a glaze on meatloaf but this was delicious, sweet but not too sweet as the mustard gave it some zip. Thanks for sharing Pamela - this is our new standard meatloaf & I can't wait to have a meatloaf sandwich for lunch :-)
Delicious! Using part ground chicken in a meat loaf cut down on the fattiness quite dramatically and the glaze on top was fantastic. The only change I made was leaving out the liquid smoke - I never buy it. Reviewed for Pick A Chef spring 2006.