Chicken Meatloaf 6.000

James M. Thresher for The Washington Post; Tableware From Crate & Barrel

Sep 30, 2009

Make Ahead: The meatloaf can be wrapped well and refrigerated for up to 3 days; you can also cut it into slices, wrap them individually in plastic wrap and aluminum foil, and freeze for up to 1 month.

Servings: 6

Yield: Makes one 8-by-4-inch loaf

  • 1 tablespoon olive oil, plus more for greasing pan
  • 1 large onion, finely chopped (1 1/2 cups)
  • 1 medium (8 ounces) sweet potato (preferably organic), peeled and cut into 1/8-inch dice
  • 3 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 slice whole-wheat bread, cut into 1/2-inch pieces
  • 1/4 cup low-fat milk, preferably 1 percent
  • 1 large egg, lightly beaten
  • 1 pound free-range organic ground chicken (may substitute ground turkey)
  • 1/2 teaspoon salt


Preheat the oven to 400 degrees. Use a little oil to lightly grease the inside of an 8-by-4-inch loaf pan.

Heat the oil in a large skillet over medium heat. Add the onion and sweet potato; cook for about 6 minutes, stirring occasionally, until the vegetables have softened. Add the ketchup and Worcestershire sauce; mix well, then transfer the mixture to a large bowl and let it cool.

Combine the bread and milk in a small bowl; let it sit for 5 minutes, then add the egg and mix well. Add the mixture to the large bowl, along with the ground chicken and salt. Use your hands to combine; the mixture will be quite moist.

Transfer to the prepared pan and bake for 45 to 50 minutes or until a thermometer inserted into the center registers 170 degrees. Let cool for 5 to 10 minutes before serving or slicing.

Cool completely before storing.

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Recipe Source

Adapted from Bob Sloan, author of "Dad's Awesome Grilling Cookbook" (Chronicle, 2009).

Tested by Pam Kendrick.

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