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Chicken Meat Loaf

Photo: Quentin Bacon
Prep time 10 mins
Other time 50 mins
Yield 4 servings


  • 2 eggs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon plus 2 teaspoons tomato paste
  • 3 garlic cloves, peeled
  • 1 small yellow onion, quartered
  • 1 small carrot, peeled and cut into large pieces
  • 3 steamed chicken-breast halves pounded to 1/4-inch thich
  • 2 scallions, thinly sliced
  • 1/2 Golden Delicious apple, peeled and grated
  • 1 cup bread crumbs
  • 1/3 cup shelled pistachios
  • 3 tablespoons maple syrup

Nutrition Information

  • calcium 132 mg
  • calories 490
  • caloriesfromfat 0 %
  • carbohydrate 41 g
  • cholesterol 196 mg
  • fat 17 g
  • fiber 4 g
  • iron 4 mg
  • protein 43 mg
  • satfat 3 g
  • sodium 1095 mg

How to Make It

  1. Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.

  2. In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.

  3. Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.

  4. Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.