Chicken Meatloaf

Last night, I made something I've never had before - chicken meatloaf. I found an article on complete dinners under 550 calories and this recipe sounded too good not to try. Growing up, my favorite thing to eat at my Grandma Kuprianiak's was her meatloaf, and Keith had never had it before. This version was tasty and filling, as well as low calorie when served with steamed broccoli and long grain brown rice drizzled with extra virgin olive oil and a sprinkle of parmesan cheese.

Forgot to take a picture until we ate!

2 lbs. ground lean chicken breast
1/4 cup tomato paste
1 tablespoon chopped marjoram
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoons chopped onion
2 tablespoons Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons ketchup
Salt and pepper

1. Preheat oven to 425°.

2. Combine chicken, tomato paste, marjoram, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.

3. Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6.

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