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Herbed Chicken Meatloaf

Prep time 25 mins
Cook time 7 mins
Bake time 1 hr, 10 mins
Stand time 10 mins
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.

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