This is one of my favorite recipes and a great play on all the things that you love about traditional meatloaf, only using chicken as the main protein.


Roasted Chicken Meatloaf

1 pound of ground chicken

1/2 cup fine breadcrumb

½ cup parmesan cheese

1 large egg white

1 avocado, ripe

1 medium carrot

1 small onion, diced

1/4 cup ketchup

1/2 teaspoon minced garlic

2 teaspoon Worcestershire sauce

1/4 teaspoon celery seed

1 ½ teaspoon salt

1/8 teaspoon pepper

1 teaspoon of hot sauce


Directions: Preheat oven to 400 degrees. Sauté the vegetable until translucent and then refrigerate until cooled. In a large bowl combine the chicken, cooled sautéed vegetables and the remaining ingredients (except the ketchup). Mix well with a rubber spatula, cover and refrigerate to allow all the flavors to infuse. Once the chilled marinated meatloaf mixture has rested, spray a meatloaf sized pan with non stick cooking spray, form a log with the meat and add to the pan. Cover with foil and bake for 30-40 minutes, insert a thermometer every 20 minutes. You want to reach 165 degrees through the thickest area of the meatloaf. Once the internal temperature is 165 degrees, brush the ketchup over the top and return to the oven for 10 minute, uncovered. Allow to cool for 10-15 minutes before slicing and serve.

For next day, the chilled meatloaf slices make a wonderful addition to the grill, slice and chilled, add to the grill and reheat.


Let me know what you think on Twitter: @benvaughn

imageAnd if you like this recipe, you’ll love my upcoming book!  You can pre-order “Southern Routes” – Secret Recipes from the Best Down-Home Joints in the South – on Amazon right now.  Click here.