Chicken Vegetable Meatloaf

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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