Herbed Chicken Meatloaf

Southern Living
Makes 8 servings


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1/2 cup frozen diced onion, red and green bell pepper, and celery
1 teaspoon olive oil
2 pounds ground chicken
1/2 cup fine, dry breadcrumbs
1/3 cup light mayonnaise
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons Greek seasoning
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pita rounds, split
Toppings: sliced cucumber, sliced tomatoes, crumbled feta cheese, plain yogurt, kalamata olives, lettuce leaves


Prep: 25 Minutes
Cook: 7 Minutes
Bake: 1 Hour, 10 Minutes
Stand: 10 Minutes

1. Preheat oven to 350°. Sauté onion, red and green bell pepper, and celery in hot oil in a small skillet over medium-high heat 5 to 7 minutes or until vegetables are tender.

2. Stir together ground chicken, next 8 ingredients, and sautéed vegetables in a large bowl just until combined.

3. Place mixture in a lightly greased 9- x 5-inch baking dish. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a meat thermometer registers 165°. Let stand 10 minutes before slicing. Serve meatloaf slices in pita rounds with desired toppings.

Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

Created date

April 2008