Cheesy Chicken Meatloaf

Lean chicken is used in this meatloaf giving it a savory twist to the traditional beef meatloaf. Parmesan and aged cheddar give it a sharp and cheesy flavour profile.

Ingredients:

3/4 lb ground chicken

1 cup breadcrumbs

1/2 cup Parmesan cheese

1/2 cup shredded sharp, old cheddar

1/3 cup chopped spinach

4 tsps minced garlic

1 small onion, finely chopped

1 egg

1/4 cup milk

1 tsp Worcestershire sauce

1 tsp dry oregano

1 tsp parsley

salt and pepper to taste

1/3 cup tomato sauce

Mix the ground chicken, breadcrumbs, Parmesan, cheddar, spinach, garlic and onion together. In a separate bowl mix the egg, milk, Worcestershire sauce, oregano, parsley, salt and pepper together then combine with the meat mixture. Form into a loaf shape and place in a baking dish larger than the meatloaf so that the sides can brown while cooking. Spoon the tomato sauce over the top and spread evenly. Bake at 350°F for 45-50 minutes or until internal temperature reads 165°F. Rest 10 minutes before slicing. Served here with a scoop of russet and sweet potato mash.

Serves 4

 

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Veggie Filled Air Fryer Meatloaf

Veggie filled for extra nutrition keeping the meatloaf nice and juicy. This recipe makes two smaller-than-loaf-pan sized meatloaves and air frying cuts the cooking time down considerably from traditional oven baked meatloaves.

Ingredients:

1 1/2 lbs ground beef

3 eggs

2 medium carrots, shredded

1 red onion, diced

2 celery stalks, diced

2 tbsps dried parsley

2 tsps garlic powder

1 tsp dried minced onion

1 tsp thyme

2 tsps worcestershire sauce

2 cups bread crumbs

1/4 cup parmesan

1/2 cup milk

salt and pepper to taste

 

Glaze:

1/2 cup ketchup

2 tbsps brown sugar

2 tbsps juice (pineapple, orange)

 

Combine the bread crumbs, parmesan, eggs, milk, salt and pepper together in a large bowl. Combine the beef, carrot, onion, celery, parsley, garlic, minced onion, worcestershire and thyme then add to the crumb mixture.

Using your hands, shape the mixture into 2 loaves that will fit your air fryer. I had to cook one at a time in mine. Place the loaf on a piece of foil and bring up the sides loosely. This is meant to catch the juices not to tightly wrap it. 

Preheat air fryer to 375°F for 2 minutes then lift the foil and loaf into the air fryer basket. You can bake a couple of potatoes too as long as you leave some air space between the spuds and meatloaf. Just wash and dry them, poke with a fork a few times then rub with oil and salt. Cook all at 375°F for 20 minutes, then mix the glaze ingredients together and brush over the meat. Bake another 5-7 minutes.

Remove the meatloaf and return the potatoes to the air fryer for another 10-15 minutes depending on the size of your potatoes. And that's about how long you should leave the meatloaf before slicing.

Two loaves serves 6

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Crusted Meatloaf

Using a baking sheet instead of a loaf pan gives this meatloaf maximum crusty coating sealing in it's juicy flavour.

Ingredients:

1 lb ground beef (or trio - beef, pork and veal)

1 onion, diced

1 small red pepper, diced

2 tsps minced garlic

1 tsp dry oregano

1 tsp dry basil

1/2 tsp smoked paprika

1 egg

1 tbsp tomato paste

1 tsp worcestershire sauce

1/4 cup Panko bread crumbs

2-3 tbsps Panko for coating

salt and pepper to taste

1 tbsp ranch dressing

Combine the ground meat, onion, red pepper, garlic, oregano, basil, smoked paprika, egg, tomato paste, worcestershire and 1/4 cup Panko. Add salt and pepper to taste then form into a loaf. Brush ranch dressing all over and roll in 2-3 tbsps Panko crumbs. Place on a lined baking sheet.

Bake at 425°F for 55-60 minutes then rest 10 minutes and it slices perfectly!

Serves 2-3

And if you'd like to make the Baked Sweet Potato Fries pictured here, just follow this link:

https://www.hotandcoldrunningmom.ca/2023/12/baked-sweet-potato-fries.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Another Best Meatloaf Recipe

The days are getting cooler now calling me to make this classic comfort food. Everyone has their most tender, tasty meatloaf recipe and sorry to those who can't stand creamed corn, but I love me some meatloaf served with creamed corn and mashed potatoes! 😋

Ingredients:

2 lbs ground beef

1 onion, diced

1 small red bell pepper, diced

2 tbsps olive oil

4 tsps minced garlic

1 Italian tomato, diced

1 tsp dried oregano

2 tbsps fresh chopped basil

2 eggs

1 tbsp tomato paste

1 tsp worcestershire sauce

1/2 cup panko bread crumbs

2 tbsps parmesan cheese

black pepper to taste

Glaze:

1 tbsp Italian salad dressing

2 tbsps ketchup

1 tbsp brown sugar

Heat olive oil in a skillet and sauté the onion, red pepper, garlic and tomato 4-5 minutes then cool. For a quick cool, spread the veggies out on a plate and pop in the freezer for a few minutes.

Meanwhile mix ground beef with oregano, basil, eggs, tomato paste, worcestershire sauce, panko, parmesan and black pepper. Once the vegetables (in the freezer) are cooled mix them into the meat as well.

Form into a loaf and place on a parchment lined griddle or baking pan. Combine the glaze ingredients and spoon over the top. Baking the meatloaf in a griddle rather than loaf pan lets any grease run off instead of having the loaf soak in it.

Bake at 400°F for 30 minutes then reduce heat and continue cooking at 350°F for another 30-40 minutes.

Let rest for 10 minutes before slicing.

Stop to admire the glaze ...

Beautiful on it's mashed potato and creamed corn mountain!

Serves 6-8 

Easy Slow Cooker Meatloaf Dinner

Amazingly tender meatloaf that's anything but boring! And with the potatoes and carrots cooking along side it you've got a delicious hassle-free one pot meal. Actual hands on work is only about 20 minutes!

Ingredients:

1 1/2 lbs ground beef

2 eggs

3/4 cup milk

2/3 cup bread crumbs

1/3 cup cooked brown rice

1/2 tsp salt

1 tsp onion powder

1 tsp savory

1/2 tsp dry mustard

1/2 tsp celery seed

pinch of baking soda (to keep the meatloaf moist and tender)

1 1/2 lbs potatoes, peeled and cut into 1 - 1 1/2" chunks

1 lb carrots, thickly sliced

Glaze:

2 tbsps ketchup

2 tbsps brown sugar

1 tsp worcestershire sauce

Mix everything from the ground beef to and including the pinch of baking soda, even getting your hands into it to make sure everything is well combined.

Form the meat into a loaf and place in the crock pot of the slow cooker. I used a 7 qt pot here.

Place the potatoes and carrots on either side of the loaf and season with salt and pepper if desired. Cover and cook on high for the first 30 minutes.

Then reduce heat to low and cook for 5 hours without lifting the lid. After 5 hours mix the glaze ingredients together and spread on top of the meatloaf. 

Cover and cook on high again for another 30 minutes.

Potatoes and carrots are now tender and the meatloaf perfectly glazed!

Let rest 5-10 minutes before slicing.

Serves 6

Healthy Individual Meatloaves for Two

These moist little meatloaves are quick to make with the cooking time nearly half that of a full sized meatloaf. Easy to serve and look at that glaze! 

Ingredients for the meatloaves:
1/2 lb lean ground beef
1 egg
1/4 cup milk
1/3 cup Panko crumbs
3 tbsps finely chopped onion
1/2 small avocado, mashed
1/4 tsp (herbed) salt
1/4 tsp savory
1/4 tsp steak spice
2 tbsps ground flax seed

Glaze:
1/4 cup ketchup
2 tbsps brown sugar
1/2 tsp worcestershire sauce

Pretty simple here... combine all the ingredients for the meatloaves.

Shape into two mini meatloaves and place on a baking tray or cast iron pan. Combine the glaze ingredients and spoon over the meat, coating all over.

Ready for the oven...

Bake at 350°F for 40 minutes or until a thermometer reads 160°F

Lift onto the plate and serve!
Aren't they cute?

Cast Iron Pan Meatloaf

Stuck inside on a wintry snow day and don't know what to make for supper? How about this classic Cast Iron Pan Meatloaf? The cast iron skillet holds the heat ensuring that the meatloaf is evenly cooked.

Ingredients:

1 lb ground beef

3/4 cup oats

1/2 cup BBQ sauce (or ketchup)

1 egg

3/4 cup shredded carrot

1/4 cup chopped onion

1 tsp salt

1/2 tsp pepper

1 tbsp worcestershire sauce

2 tbsps ground flax seed (optional)

1 tbsp wheat germ (optional)

Glaze:

2 tbsps BBQ sauce (or ketchup)

1 tbsp brown sugar

Combine all the ingredients for the meatloaf in a large bowl. It mixes well with a spoon but don't be afraid to get in there with your hands.

Press into a 9" cast iron skillet and shape, leveling the top with your hands or the back of a spoon.

Bake at 350 F for 50 minutes.

Combine the BBQ sauce and brown sugar and brush over the top of the meatloaf. Return to the oven for 5 more minutes.

Rest 5 minutes before cutting.

Serves 6

Small Italian Stuffed Meatloaf

A change from regular old meatloaf.  Even my non-meatloaf lovers said this one's a keeper.  It serves 3-4 people.  If you want to double the recipe, don't make a bigger roll, make two instead.  Keeps the cooking time accurate.

1  lb ground beef
1 garlic clove, minced
2 tbsps chopped fresh basil
salt and pepper to taste
3/4 cup Italian bread crumbs
1 egg
2 tbsps red wine

1/4 cup chopped celery
1/4 cup chopped onion
2 tbsps chopped red pepper
2 tbsps chopped sundried tomatoes

Combine well the first 7 ingredients.  Take a piece of parchment and press the meat out to form a 6" X 10" rectangle, about 1/4 to 1/2 inch thick.  If planning on freezing the meatloaf, like I did,  use plastic wrap instead.

Mix the vegetables together and spread evenly over meat leaving 1 inch at the top.

Use the parchment, or plastic wrap, to lift and roll meat jellyroll style. Roll with some pressure and seal the edge and sides together.

Bake uncovered in a 400F oven for 30 minutes.

Let stand 10 minutes before slicing.

If you freeze the meatloaf, label it with the cooking instructions.  When you want it, fully defrost it in the fridge the night before, then cook as usual.