Best Chicken Loaf Recipes

CHICKEN LOAF WITH MUSHROOM GRAVY

Steps:

• Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

SPICED CHICKEN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan.
• Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes.

TANGY APPLE CHICKEN LOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat.
• In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9x12-inch baking dish.
• In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf.
• Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.

BUFFALO CHICKEN MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; stir in 3/4 cup cheese. Add chicken; mix lightly but thoroughly. Shape into an 8x4-in. loaf on a greased 15x10x1-in. baking pan. Arrange bacon over top., For glaze, in a small bowl, mix wing sauce, mustard and honey; spoon over meat loaf. Bake until a thermometer reads 165°, 45-50 minutes. Sprinkle with remaining blue cheese and, if desired, additional celery. Let stand 10 minutes before slicing.

JELLIED CHICKEN LOAF

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
• 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
• 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
• 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
• 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

CHICKEN & MUSHROOM LOAF

Steps:

• Combine first 7 ingredients in a bowl& set aside.
• Cook mushrooms in butter in a skillet for about 5 minutes.
• Spoon half the chicken mixture into an 8 X 4 inch loaf pan& smooth the surface.
• Spread the mushrooms over the chicken mixture evenly.
• Add the rest of the chicken mixture& smooth the surface.
• Bake in preheated 350F oven for about 1 1/4 hours, or until a meat thermometer reaches 185F.
• Spread the sauce over the top after baking for an hour.
• Let stand for 10 minutes before slicing.

JAMAICAN JERK CHICKEN LOAF

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, gently but thoroughly combine (use your hands) ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapenos, garlic, lime peel, thyme, sage, salt, allspice, cayenne, cinnamon, and egg.
• Pat mixture into a 9x5 inch loaf pan, smoothing the top.
• In a small saucepn, heat the jelly until melted; spread over the top of the loaf.
• Bake for 1 hour or until the loaf is firm and the top is richly browned.
• Let the meatloaf stand for 10 minutes before slicing.

BACON BBQ CHICKEN LOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets. Transfer to a large bowl.
• In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.
• Pour the spice mix over the chicken cutlets and toss to coat completely in the seasoning. Set the chicken aside.
• Arrange the bacon slices in a 9x5-inch (23x13-cm) loaf pan, making sure the bottom and sides are fully covered, and that the strips hang over the sides.
• Layer in 4 seasoned chicken cutlets, 2 tablespoons of barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, another 2 tablespoons of barbecue sauce, the green pepper, onion, 2 tablespoons of barbecue sauce, the red pepper, 5 remaining cheese slices, and the remaining chicken. Then, wrap the overhanging strips of bacon over the top of the loaf.
• Cover the loaf with foil and bake for 1 hour. Then remove the foil, drain any excess fat, and bake for another 30 minutes uncovered, making sure the chicken is cooked through and the bacon is brown and crispy.
• Remove the bacon loaf from the oven and turn on the broiler. Invert the loaf onto a wire rack set atop a baking sheet and baste the loaf with the remaining barbecue sauce.
• Broil for 5 minutes, until the glaze dries slightly.
• Slice and serve with rolls or other barbecue party food.
• Enjoy!

SLOW COOKER BUFFALO CHICKEN PIZZA LOAF

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes.
• Combine chicken and onion in a bowl; stir hot sauce into chicken mixture.
• Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese.
• Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.

PESTO CHICKEN AND ROASTED VEGETABLE SANDWICH LOAF

Steps:

• Heat oven to 450 degrees. Spray 10 x 15 jelly roll pan with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• Coarsely chop the vegetables. Mix chopped vegetables, parsley, and 2 tablespoons mayonnaise; set aside.
• Mix chicken, 1/2 cup mayonnaise, and pesto in a separate bowl and set aside.
• Cut bread lengthwise into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with another bread layer. Spoon vegetable filling over bread layer. Top with another bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Cut into 8 slices; cut each slice in half vertically, making 16 appetizer portions. Store covered in refrigerator.
• NOTE: If this is to be served alongside several appetizers, I cut it into the 8 slices, and then cut those slices in half to make 16 appetizers. If it is to be served as the main dish, perhaps alongside soup or a salad, then I just cut it into 8 slices, and skip slicing those in half. It makes 8 decent sized sandwiches.

CHICKEN & ASPARAGUS COBB LOAF

Steps:

• Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
• Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
• Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
• Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
• In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
• Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
• Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).

ITALIAN PALEO CHICKEN MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place carrots, celery, onion, garlic, Italian seasoning, and black pepper in a food processor; pulse until vegetables are minced. Transfer vegetable mixture to a large bowl.
• Process chicken tenderloins in the food processor until ground.
• Stir eggs into vegetable mixture using a fork until incorporated; add half the tomato sauce and mix. Fold chicken into vegetable-tomato sauce mixture; pour into prepared loaf pan.
• Bake in the preheated oven for 1 hour 30 minutes; spread remaining tomato sauce over meatloaf. Continue baking until meatloaf is cooked through, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool in pan for 20 minutes before slicing.

CHICKEN LOAF WITH MUSHROOM SAUCE, MOM

Steps:

• 1. Combine all but sauce ingredients. Mix well. Turn into greased 8x4 pan, bake 40-45 min at 350 degrees.
• 2. Sauce: Melt butter, blend in flour, pepper (and salt if you want). Add broth, stirring until thickened. Simmer 5 min, stir in drained mushrooms and serve over chicken.

BACON WRAPPED CHICKEN LOAF - 1 CARB

Steps:

• Remove the skin and bones from the chicken and finely chop the meat.
• Place the meat in a med bowl and add the stock, shallot, cloves, and allspice.
• Mix well and season with salt and pepper.
• Pulse in batches in a food processor or blender until smooth.
• Preheat oven to 350*.
• Grease 9x5x3-inch loaf pan with 1 tbsp butter.
• Stretch each slice of bacon until it is as thin as possible without breaking it, holding one end while lightly pressing toward the other end with the flat side of a knife.
• Line the pan with the bacon, reserving some for the top.
• Dot the top with pieces of the remaining tbsp butter and then cover with the reserved bacon and wrap the whole pan tightly in heavy duty aluminum foil.
• Place the loaf pan in roasting oan on the middle oven rack and add enough boiling water to reach halfway up the side of the casserole.
• Place an ovenproof weight or another loaf pan partially filled with water on top of the filled loaf pan to weigh it down while it cooks.
• Bake about 1 hour - instant read thermometer should register 165*.
• Let cool, covered, then run a knife around the edges and leave to get cold.
• When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until ready to serve.

HERBED CHICKEN LOAF

Steps:

• 1. In a large bowl, combine chicken with all the other ingredients and mix well.
• 2. Pour mixture into a greased 8-1/2x 4-1/2x 2-1/2-inch loaf pan.
• 3. Bake in a preheated 350-degree oven for 1 hour. Remove and let sit for 5 minutes. Unmold onto a plate and slice.
• 4. May be served with canned chicken gravy or Dijon mustard drizzled over the top.

CHICKEN PICNIC LOAF

Steps:

• Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
• Cook chicken in a heated oiled grill pan until cooked through.
• Cool.
• Split bread loaf in half lengthways.
• Spread hummus evenly over both cut edges.
• Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
• Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
• Cut loaf in 6 portions.
• Portions can be secured by tying with string or skewering.

CHICKEN-MUSHROOM LOAF

Steps:

• In a large bowl, combine soup, milk and eggs; stir until well mixed. Add all remaining ingredients and mix well. Pour into a greased 8x4-in. loaf pan. Bake, uncovered, at 325° for 50-55 minutes. Let stand 10 minutes before serving.

OLD-FASHIONED CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• 1. In a lg stockpot, simmer the chicken until tender; about 1 hour--chicken pieces will take less time. Remove the meat from the bones, discard the skin and fat and cut into small pieces. While cutting up the chicken, preheat the oven to 350F. 2. In a large bowl, beat the eggs lightly and stir in the rice, bread crumbs, butter, broth, milk, stock base, seasonings, and shredded chicken. Spoon into a greased 1 1/2-qt casserole and bake for 50 minutes or until golden brown and puffy. 3. Prepare the sauce: Melt the butter in a saucepan over medium heat. Add the mushrooms and saute for 2-3 minutes, then stir in the flour. Cook and stir over medium-low heat until the mixture bubbles up in the center of the pan. Pour in the chicken broth and cream. Cook slowly until thickened, about 3 minutes, stirring constantly. Stir in the parsley, lemon juice, paprika, and S&P. Keep warm until serving time. 4. Serve chicken loaf hot, topped with Mushroom Sauce.

PICNIC CHICKEN LOAF

Steps:

• Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
• Layer chicken, brie and apple over bottom; cover with top.
• Cut loaf into quarters.

CREOLE CHICKEN LOAF

Steps:

• Preheat the oven to 350 degrees.
• Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green. Cool slightly.
• Beat the egg; blend in the cream and seasonings. Add the chicken and bread crumbs and mix thoroughly. Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly. Place in a greased 9-by-5-by-3-inch loaf pan.
• Bake for 45 minutes to 1 hour, until firm and browned. Let the meatloaf rest for 10 to 15 minutes.