Recipes - print - Chicken Vegetable Meatloaf

Chicken Vegetable Meatloaf - Recipe

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While oven is heating at 400° F place bread slices on cookie sheet in oven and toast 10-15 minutes or until golden, turning once. Cool on wire rack, place in blender until coarsely chopped. Line a 13x9 baking pan with nonstick aluminum foil. In large bowl mix chicken and vegetables, dill, eggs, salt and pepper. Fold in bread crumbs, not over mixing. Shape mixture into 9x5 loaf. Place in the center of the lined pan. Bake 45 to 55 minutes or until meat is done. Let stand 10 minutes to set.
-4 slices firm white bread
-2 pounds ground chicken
-1 package frozen mixed vegetables, thawed (10 ounce pkg)
-3 tablespoons chopped fresh dill
-3 eggs, lightly beaten (large)
-1/2 teaspoon Salt
-1/2 teaspoon pepper