Chicken Meatloaf and Potatoes
I designed this recipe, based on one I found on-line that just sounded interesting.
37-32-31
| Prep Time: | 0 minutes |
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| Cook Time: | 7590 minutes |
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| Cook Temp: | 350 degrees |
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| Amt | Msr | Ingredient |
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| 1/2 | cup | Carrots |
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| 3 & 1/4 | Tbsp | Catsup |
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| 1/4 | tsp | Celery seed |
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| 7/8 | lb | Chicken, ground |
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| 1 | ea | Egg, white |
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| 3/4 | ea | Garlic, clove |
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| 1/2 | cup | Oat bran |
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| 3/4 | sm | Onions |
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| 1/8 | tsp | Pepper, black |
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| 5/8 | lb | Potatoes, red |
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| 7/8 | tsp | Salt |
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| 7/8 | tsp | Worcestershire Sauce |
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Preparation Instructions:
One has a choice....either have potatoes on the side (and then cook as desired). OR cut into cubes, boil until done, mash them up and add to the meatloaf mixture. Combine chicken and oat bran in large bowl.Set aside. Cut the carrot& onion into chunks and add to blender. Add the remaining 7 ingredients to the blender. (NOT the potato) Process in blender until carrot is very fine. Pour blender mixture over meat mixture. Mix very well using your hands. Form mixture into a loaf and place in lightly greased 9" X 13" pan. Cover with foil and bake for one hour. Remove foil & continue baking for 15-30 minutes, until loaf is cooked through.
UPDATE: Jim found they had a bit too much carrot in them, so I'll be tweaking the recipe at some point. I liked it as it was, but I'll tweak it to make it better for my hubby.
I also made these:
Sweet Cornbread Muffins Contributed by monizoni
| Prep Time: | 15 minutes |
| | Cook Time: | 15 minutes |
| | Cook Temp: | 350 degrees |
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Amt | Msr | Ingredient |
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| | 1 | Tbsp | Baking powder |
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| | 3 | Tbsp | Butter |
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| | 1/2 | cup | Corn, sweet, yellow, frozen |
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| | 1/2 | cup | Cornmeal, whole-grain, yellow |
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| | 2 | ea | Egg, Whole, Large |
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| | 1 & 1/2 | cup | Flour, All-Purpose |
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| | 2/3 | cup | Fructose |
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| | 1 & 1/4 | cup | Milk, nonfat |
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| | 1/3 | cup | Oil, vegetable, canola |
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| | 8 | scoop | Protein Powder |
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| | 1 | tsp | Salt |
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Preparation Instructions:
Line 32 mini-muffin cups. (You may make the cornbread in a 9x13 pan sprayed with cooking spray instead and increase baking time 2 or 3 minutes.) Melt butter. Combine all ingredients. Stir until blended. Pour batter into muffin cups and fill not quite to top of the paper. Bake 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire ricks for 5 minutes; remove to wire racks to cool slightly. Serve warm. Leftovers freeze well.
Jim really likes these. They reheat easily too.
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