Tender Chicken Meatloaf

Tender Chicken Meatloaf

  • Prep: 5 minutes
  • Serves: 8

Ingredients & Directions

  • 1 pound ground chicken
  • 1 large egg, beaten
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/4 cup Swanson® Chicken Broth or water
  • 1 1/2 cups Pepperidge Farm® Cornbread Classic Stuffing
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup thinly sliced green onion (scallion)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • as-needed vegetable cooking spray
  • 2 tablespoons chopped fresh parsley, for garnish

Heat the oven to 375°F.  While the oven is heating, in a large bowl, mix the ground chicken, beaten egg, soup, chicken broth and mix until evenly combined. Stir in the stuffing, cheese, onion, salt and pepper.

Spray a loaf pan (8x5x2 inch) with cooking spray and transfer the meatloaf mixture into the pan, smoothing the top of the loaf. Alternately, on a baking sheet lined with aluminum foil, place the meatloaf mixture and form into a loaf. Place into the oven and bake for 45 minutes or until a thermometer reads 165°F in the center of the loaf and it has browned on the outside.

Remove from the oven and let cool for at least ten minutes before slicing and serving. Garnish with chopped parsley if desired.

Tips

If you don’t have a loaf pan, line a baking sheet with aluminum foil, transfer the meatloaf mixture, and form into a loaf.

Turn your meatloaf into a meal by adding some sides. A few favorites: fingerling potatoes with roasted garlic, kale sauteed with lemon and olive oil, and carrots glazed with hot honey.