Southeast Asian Chicken Loaf
A chicken meatloaf full of ginger, basil, and bell peppers. Perfect for dinner and the next day as leftovers.
- 1 1/2 lbs ground chicken
- 3 cloves garlic, minced
- 1 cup plain rice cracker crumbs
- 1 large egg
- 1/2 med red bell pepper, finely diced
- 1/2 med green bell pepper, finely diced
- 2 Tbs hoisin sauce
- 1 Tbs fresh ginger, minced
- 1 Tbs lime juice
- 1 Tbs tamari
- 2 Tbs dried basil
- Black pepper, freshly ground
- Teriyaki sauce
- Preheat oven to 350°F.
- In large bowl, knead together ground chicken, garlic, rice cracker crumbs, egg, red bell pepper, green bell pepper, hoisin sauce, ginger, lime juice, tamari, and dried basil, with your hands.
- Spray 9 x 5-inch loaf pan with vegetable oil spray. Pack the meatloaf into the loaf pan; bake for 1 hour.
- Let rest 5 minutes before inverting the pan to transfer the meatloaf to a cutting board. Slice the meatloaf and arrange the slices on a serving platter. Serve teriyaki sauce separately or drizzle over slices to serve.
Recipe courtesy of the National Chicken Council
Calories from Fat 110 (34%)
(18%)Total Fat 12g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 14g
(7%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.