Chicken Loaf Is a New Classic

Chicken Loaf
Jeff Shaffer/Dawn Smith/StockFood Creative/Getty Images
Prep: 30 mins
Cook: 70 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
570 Calories
30g Fat
42g Carbs
33g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 570
% Daily Value*
Total Fat 30g 38%
Saturated Fat 13g 64%
Cholesterol 257mg 86%
Sodium 977mg 42%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 33g
Vitamin C 4mg 21%
Calcium 247mg 19%
Iron 5mg 26%
Potassium 572mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken loaf isn't exactly a meatloaf because it's made with cooked chopped chicken. And it isn't really a casserole, because you cut it into slices. But it's delicious! Make sure to use soft fresh breadcrumbs that you make yourself, not the dried kind that come out of a can. The dried crumbs will soak up too much moisture and the resulting dish will be too dry.

This unusual, fun, and easy recipe is perfect for a comforting and homey dinner on a cold and rainy night. This is a great way to use up leftover chicken or turkey. And because the recipe includes carrots and celery, it's a great way to sneak more veggies into your family's diet.

Serve it with mashed potatoes or smashed potatoes and some green peas or green beans cooked until tender and tossed with butter. A nice green salad or fruit salad on the side is the perfect finishing touch. For dessert, some brownies are perfect.

Ingredients

  • 1/3 cup (2.7 ounces) unsalted butter

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 3/4 cup shredded carrots

  • 3/4 cup finely chopped celery

  • 3 tablespoons flour

  • 1 teaspoon dried marjoram leaves

  • 1 teaspoon seasoned salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup whole milk

  • 1 cup chicken broth

  • 3 cups diced cooked chicken

  • 2 cups soft fresh breadcrumbs

  • 5 large eggs, beaten

  • 1/2 cup wheat germ

  • 2 tablespoons lemon juice

  • 1/2 cup grated Parmesan cheese, divided

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.

  3. In a large skillet, melt the butter over medium heat. Add the onion and garlic; cook and stir 2 to 3 minutes. Then add the carrot and celery; cook and stir until vegetables are tender, about 5 to 6 minutes longer.

  4. Add the flour, marjoram, salt, and pepper and cook and stir for 3 minutes. Gradually add the milk and chicken broth, stirring constantly, until mixture boils and thickens.

  5. Remove the skillet from the heat and add the chicken. Then stir in the breadcrumbs, eggs, wheat germ, lemon juice, and 1/3 cup of the Parmesan cheese.

  6. Pour this mixture into the prepared loaf pan. Sprinkle with the remaining Parmesan cheese.

  7. Bake the chicken loaf for 55 to 65 minutes or until the mixture is set and registers 160 F with a meat thermometer.

  8. Cover and let stand 10 minutes, then run a knife around the edge of the pan. Unmold the loaf onto serving platter and slice to serve. Serve with cranberry sauce or mustard sauce, if desired.

  9. Enjoy!

Recipe Variation

  • Oat bran is a good substitute for wheat germ in this recipe.