Healthy Chicken Meatloaf
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 323.1
- Total Fat: 11.6 g
- Cholesterol: 113.3 mg
- Sodium: 734.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.3 g
- Protein: 23.3 g
View full nutritional breakdown of Healthy Chicken Meatloaf calories by ingredient
Introduction
While it is healthier than its comfort food classic, this chicken meatloaf packs a ton of flavor in a moist, nutrient rich punch. I have seen my family go through 5 lbs of this stuff within about 3 days. It's a really nice crowd pleaser. While it is healthier than its comfort food classic, this chicken meatloaf packs a ton of flavor in a moist, nutrient rich punch. I have seen my family go through 5 lbs of this stuff within about 3 days. It's a really nice crowd pleaser.Number of Servings: 15
Ingredients
-
[MEATLOAF]
3 lbs lean ground chicken
2 lbs of bell peppers and/or cubanelle peppers, assorted colors, diced
1 medium onion, diced
5 cloves garlic, minced
16 oz baby bella mushrooms, minced
3 c frozen spinach, partially thawed and pulsed in a food processor until finely diced
1 c carrot, peeled and grated
3 stalks of celery, diced
2 tbs Worcestershire sauce
3 tbs BBQ sauce (ex. Sweet Baby Ray's)
2 c bread crumbs
3 eggs
2 tbs Spicy Brown Mustard
3 tbs ketchup
1/2 c parsley
2 tsp kosher salt
1 tsp black pepper
1/2 tsp crushed red pepper
[Glaze]
1 c Ketchup
1/4 c brown sugar, packed
1 tbs Worcestershire sauce
1 tsp salt
Tips
1. Make sure that the peppers and celery are cut to a small, maybe 1/4" by 3 mm sized dice. You want pieces that A. cook in the same amount of time as one another, and B. cook in the same amount of time as the rest of the dish. Dicing them to that size seems to give them enough time to soften up and release all their flavors into the meat by the time the meat itself has finished cooking.
2. You can make a sauce for this, just be sure to account for additional calories. Just mix ketchup and brown sugar to taste.
Directions
1. Preheat oven to 375. Get a cookie tray and completely cover it with foil (so that any liquids which may be released during cooking will stay on the foil and won't burn onto your pan) and place a piece of parchment paper on top.
2. In a large mixing bowl, add all "meatloaf" ingredients, and mix with your hands to completely combine.
3. Once meat mixture is completely homogenized, start forming it into a dense log down the length of the cookie sheet. (I like to do a base line lengthwise from edge to edge, then stack more meat on top and shaping the edges periodically. This gives you a meatloaf with an appealing shape and some height to it.)
4. Mix glaze ingredients until combined, then spoon over top of the meatloaf. Spread to an even layer over top of the log and bake 75-90 minutes on the center oven rack uncover
Serving Size: 15 servings. To achieve, you can either weigh the whole thing and divide by 15; or you can section it out before serving, cutting it first into thirds, then each third into fifths.
Number of Servings: 15
Recipe submitted by SparkPeople user KAYTMANCINI.
2. In a large mixing bowl, add all "meatloaf" ingredients, and mix with your hands to completely combine.
3. Once meat mixture is completely homogenized, start forming it into a dense log down the length of the cookie sheet. (I like to do a base line lengthwise from edge to edge, then stack more meat on top and shaping the edges periodically. This gives you a meatloaf with an appealing shape and some height to it.)
4. Mix glaze ingredients until combined, then spoon over top of the meatloaf. Spread to an even layer over top of the log and bake 75-90 minutes on the center oven rack uncover
Serving Size: 15 servings. To achieve, you can either weigh the whole thing and divide by 15; or you can section it out before serving, cutting it first into thirds, then each third into fifths.
Number of Servings: 15
Recipe submitted by SparkPeople user KAYTMANCINI.