Easy Italian Chicken Loaf

READY IN: 1hr 30mins
Recipe by NormCooks

Spectacular Flavor and EASY to make with 50% less fat than ground beef

Top Review by windhorse23

I made this because I'm on Weight Watchers and this is only 3 pts. per serving. It was good but not spectacular. I did increase the amounts of onions, celery and peppers just because I like lots of veggies. The one problem I had was that the top of the loaf started to turn black before the cooking time ended. I think this could be remedied by covering the loaf with foil for part of the time. My loaf didn't reach the internal temperature specified, even after longer cooking. I didn't want to increase the temperature. So I cut the loaf open after it reached 180 degrees and it was fully cooked.

Ingredients Nutrition

  • 2 lbs ground chicken
  • 12 cup onion, minced
  • 12 cup celery, minced
  • 12 cup bell pepper, minced
  • 2 tablespoons Mrs. Dash tomato basil garlic seasoning
  • 1 cup seasoned dry bread crumb, Vigo Brand
  • 8 tablespoons spaghetti sauce, your preference


  1. Wash hands thoroughly before and after handling uncooked chicken.
  2. Spray a broiler pan with a drain rack with fat free cooking spray and set aside.
  3. Preheat oven to 375.
  4. Mince onions, celery, bell pepper in food processor (DO NOT Puree).
  5. Flatten ground chicken by hand on a cutting board.
  6. Add seasoning, bread crumbs, vegetable mix and 3 tbsp of spaghetti sauce.
  7. Blend chicken mixture by hand until consistent.
  8. Form a ball, then flatten it out again, then form into a tight loaf.
  9. Place loaf on drain rack of broiler pan and top with 4 tablespoons of your favorite Spaghetti sauce.
  10. Roast in oven at 375 for about 1 1/4 hours.
  11. Internal temperature of loaf should be 190 when done.
  12. If desired, top with a handful of shredded Mozzarella Cheese and a few slices of Roma tomatoes, then continue cooking for a few more minutes until cheese melts.

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