Chicken Meatloaf
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large onion | Washed, peeled and chopped finely |
| 2 eggs | |
| 2 tablespoons Italian seasoning | |
| 2 cloves garlic | Washed, peeled and minced |
| 1 cup rolled oats | |
| 1/2 teaspoon ground black pepper | |
| 1 teaspoon salt | |
| 2 Cups Tomato sauce | |
| 2 1/2 lbs. lean ground chicken |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees F (200 degrees C). | |
| 2 | Prepare a baking dish with cooking spray. | |
| 3 | Mix chicken, egg, oats, onion, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish. Bake in preheated oven for 40 minutes. | |
| 4 | Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. | An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C). |
| 5 | Rest meatloaf 5 to 10 minutes before slicing to serve. | |
| 6 | While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Chicken Dinner Recipes
