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    You are in: Home / Recipes / Chicken Vegetable Meatloaf Recipe
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    Chicken Vegetable Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    internetnut's Note:

    I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Bake meatloaf 45-55 minutes or until meat thermometer inserted in center reaches 165. (Temperature will rise to 170 upon standing).
    4. 4
      Let meatloaf stand 10 minutes to set juices for easier slicing.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Vegetable Meatloaf

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 294.6
     
    Calories from Fat 71
    24%
    Total Fat 7.9 g
    12%
    Saturated Fat 2.1 g
    10%
    Cholesterol 211.6 mg
    70%
    Sodium 289.6 mg
    12%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.9 g
    3%
    Protein 38.5 g
    77%

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