Herbed Chicken Meatloaf

Herbed Chicken Meatloaf

Southern Living MAY 2008

  • Yield: Makes 8 servings
  • Cook time:7 Minutes
  • Prep time:25 Minutes
  • Bake:1 Hour, 10 Minutes
  • Stand:10 Minutes


  • 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


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.


Go to full version of

Herbed Chicken Meatloaf recipe