Chicken Chicken in a Meatloaf Pan
Discover the ultimate twist on comfort food with "Chicken Chicken in a Meatloaf Pan," a double-layered delight that combines ground chicken and tender chicken breasts in one irresistible dish. This high-protein recipe is elevated by a medley of flavors, including minced garlic, tangy Worcestershire sauce, Dijon mustard, and a sweet ketchup glaze that caramelizes as it bakes. For an extra indulgent touch, an optional layer of shredded cheddar cheese melts into the savory center. Perfect for family dinners or meal prep, this innovative meatloaf bakes to golden perfection in just an hour, offering juicy slices packed with texture and flavor. Pair it with roasted vegetables or creamy mashed potatoes for a hearty, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 pieces Chicken breasts
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 0.25 cup Ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons, chopped Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 0.5 cup, shredded Cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard loaf pan with olive oil.
In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, onion, garlic, parsley, Worcestershire sauce, ketchup (reserve 2 tablespoons for topping), Dijon mustard, salt, black pepper, and paprika. Mix until just combined, being careful not to overwork the mixture.
Spread half of the ground chicken mixture evenly into the bottom of the prepared loaf pan, pressing it firmly to ensure an even layer.
Lay the chicken breasts on top of the ground chicken mixture, trimming them if necessary to fit the length of the pan.
If using cheddar cheese, sprinkle it over the chicken breasts for a gooey layer. This step is optional but enhances the flavor.
Spread the remaining half of the ground chicken mixture over the chicken breasts, ensuring the top layer completely covers the chicken. Smooth the surface with a spatula.
In a small bowl, mix the reserved ketchup with a small splash of water to thin it slightly. Brush this mixture over the top of the loaf for a glossy topping.
Place the meatloaf pan on a baking sheet to catch any drips and bake in the preheated oven for 55-60 minutes or until the internal temperature reaches 165°F (74°C).
Halfway through baking, check the loaf and tent it with aluminum foil if the top is browning too quickly.
Once fully cooked, remove the meatloaf from the oven and let it rest in the pan for 10 minutes to allow the juices to redistribute.
Carefully remove the meatloaf from the pan, slice it into thick pieces, and serve with your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
