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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 348.8
  • Total Fat: 16.4 g
  • Cholesterol: 105.7 mg
  • Sodium: 784.1 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 25.7 g

View full nutritional breakdown of Italian Chicken Meatloaf calories by ingredient
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Italian Chicken Meatloaf

Submitted by: PERIDRAGON

Introduction

This is a fantastic spin on meatloaf that uses ground chicken instead of beef, reducing the fat without sacrificing any flavour! It makes a lot of food that easily leaves leftovers for the next day. Very easy to put together, I usually double or even triple the recipe to make extra meatloaves to freeze and take out on busy weeknights. Like any meatloaf, it suits personal taste adjustments well; add onion, spices, and anything else you enjoy to the basic recipe to make it your own! This is a fantastic spin on meatloaf that uses ground chicken instead of beef, reducing the fat without sacrificing any flavour! It makes a lot of food that easily leaves leftovers for the next day. Very easy to put together, I usually double or even triple the recipe to make extra meatloaves to freeze and take out on busy weeknights. Like any meatloaf, it suits personal taste adjustments well; add onion, spices, and anything else you enjoy to the basic recipe to make it your own!
Number of Servings: 8

Ingredients

    Low-fat cooking spray (I use PC Canola Oil spray)
    1 lb (500g) extra-lean ground chicken
    1 cup mozzarella cheese (recipe calculations are for full-fat, but low-fat works too)
    1 1/2 - 2 cups Italian bread crumbs (approximate; adjust to make meatloaf the right consistency - recipe calculated with 2 cups, but start with 1 1/2 and add more if necessary)
    1 large egg
    1 cup tomato pasta sauce (I use one with roasted garlic and herbs)
    2 tbsp pesto sauce (calculated for store-bought)
    1 clove garlic, finely chopped

Directions

1. Preheat oven to 375 degrees Fahrenheit (190 C). Grease a 9x5" (23x13 cm) loaf pan with cooking spray (1 second spray included in recipe calculations).

2. In a bowl, combine ground chicken, cheese, and bread crumbs.

3. In another bowl, beat egg well. Add pasta sauce, pesto, and garlic. Pour over chicken mixture and mix with hands until evenly combined. Add more bread crumbs if necessary to achieve a consistency where the mixture holds together and is not runny.

4. Press meat mixture into loaf pan. Bake in preheated oven for 55 to 60 minutes or until a meat thermometer registers 170 F (77 C). Let stand 5 minutes. Drain pan juices and cut into slices.

Serving Size: Makes 1 loaf divided into 8 large servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PERIDRAGON.






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