This chicken meatloaf is a nutritious and delicious option, perfect for the whole family. Adding baby cereal enriches the recipe with iron, providing 5 mg of iron per serving. Easy to prepare, it pairs wonderfully with Cajun-spiced roasted root vegetables for a complete and wholesome dish.
Preparation
15
min
Cooking
45
min
Portion
6
Ingredients
Meatloaf
- 454 g (1 lb) ground chicken
- 1 zucchini, grated
- 1 large egg
- 1 onion, chopped
- 1 bell pepper, chopped
- 185 ml (¾ cup) plain baby cereal
- 20 ml (4 tsp) light soy sauce or Worcestershire sauce
- 5 ml (1 tsp) smoked paprika
- 5 ml (1 tsp) dried basil or oregano
Glaze
- 125 ml (½ cup) canned tomato sauce
- 30 ml (2 tbsp) ketchup
- 15 ml (1 tbsp) maple syrup
- Pepper, to taste
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix the ground chicken, grated zucchini, bell pepper, onion, egg, and baby cereal.
- Season with soy sauce, smoked paprika, and basil. Mix well.
- Transfer the mixture into a loaf pan and smooth the top, pressing lightly.
- In a small bowl, combine the tomato sauce, ketchup, and maple syrup. Season with pepper to taste, then spread evenly over the meatloaf.
- Bake for 45 minutes, or until fully cooked in the center.
- Let rest for 5 minutes before slicing and serving.
Notes
Keeps for 3–4 days in an airtight container in the refrigerator or up to 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
