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Monday, December 21, 2015

Chicken Meatloaf


Here is a delicious low-fat chicken meatloaf recipe.  After my gall bladder removal surgery I stopped eating pork and red meat.  This makes a tasty alternative!

Cut the chicken breasts into 1 inch pieces and put them into a food processor.  Blend until the meat is ground well.  Scoop the meat out into a large bowl.

Add the remaining ingredients

Line a 9x13 inch baking pan with foil and spray it with non-stick spray

Scoop the meat mixture into the pan and shape into a loaf.  This mixture is STICKY.  Much more so than meatloaf that uses ground beef so you may want to spray your hands liberally with non-stick spray first.  Spray the top and sides of the loaf with non-stick spray and top liberally with ketchup.


Bake in a pre-heated oven @ 400 degrees for 45 minutes to 1 hour. 

Slice and serve with a green vegetable and garlic toast (toasted bread sprayed with non-stick butter spray and sprinkled with garlic powder).

Chicken Meatloaf
4 large boneless, skinless chicken breasts cut into 1 inch pieces
1 cup Brown Rice Crispies, ground fine
1 tsp. garlic powder
2 tsp. dried onion
1/2 tsp. salt
1/4 tsp. pepper

Cut the chicken breasts into 1 inch pieces and put them into a food processor.  Blend until the meat is ground well.  Scoop the meat out into a large bowl.  Add the remaining ingredients.  Line a 9x13 inch baking pan with foil and spray it with non-stick spray.  Scoop the meat mixture into the pan and shape into a loaf.  This mixture is STICKY.  Much more so than meatloaf that uses ground beef so you may want to spray your hands liberally with non-stick spray first.  Spray the top and sides of the loaf with non-stick spray and top liberally with ketchup.  Bake in a pre-heated oven @ 400 degrees for 45 minutes to 1 hour. 

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