Best Broccoli Chicken Meatloaf Recipes

Chicken-and-Broccoli Meatloaf image

Provided by Martha Stewart

Time 1h40m

Number Of Ingredients 15

1 head broccoli, cut into small florets, stems peeled and cut into 1/4-inch slices
Extra-virgin olive oil, for pan
1 small onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 cup fresh breadcrumbs (from 3 to 4 slices white bread)
1 pound ground chicken
1 large egg, lightly whisked
1 tablespoon plus 2 teaspoons Dijon mustard
1/3 cup finely grated Parmesan
2 tablespoons chopped fresh dill
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/2 cup ketchup
2 tablespoons packed light-brown sugar

Steps:

Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.
Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.
Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.
Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.

Broccoli Chicken Meatloaf image

Provided by ranya1970

Time 1h30m

Yield Serves 6

Number Of Ingredients 8

Steps:

Heat over to 220 C and roast the peppers for 30 min.
Cool and peel the roasted peppers.
Drain and chop the peeled peppers.
Cut the broccoli head into florets.
Peel the garlic cloves and chop roughly.
Put the chicken mince, semoline, egg and mustard into a large bowl.
Squezze the garlic cloves into the bowl and mix well.
Add the broccoli florets and roasted peppers, season and mix again.
Cover a tin by a parchment paper and spoon the meatloaf mix into the tin.
Flip the overhanging parchment paper over the top.
Heat the oven to 175 C and bake the meatloaf for 1 hour.
Cool in the tin for 10 min, then drain off any excess liquid and turn out onto a board.
Cut into thick slices and serve warm or cold.