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Vegetable Chicken Meatloaf Recipe

Vegetable Chicken Meatloaf is a delectable dish made with minced chicken, sauteed vegetables coated in tangy sauce, and baked to perfection for a juicy, soft, and moist loaf with lots of underlying nutrition, making it a perfect appetizer for everyone.

Nutrition Information per serve

  • 156.4 kcal
  • 15.5 gm
  • 5.6 gm
  • 5.8 gm
    Total Fat
  • 0.8 gm
    Total Fiber
1/4 4"(16.0 gm) Brown Wheat Bread
1/4 Minced Cup(136.0 gm) Chicken, Breast
4 Tbsp(17.0 gm) Tomato Ketchup
1/4 Tbsp(4.0 gm) Tomato Ketchup
1/4 Number(8.0 gm) Egg White
1/8 Chopped Cup(17.0 gm) Carrot
1/8 Chopped Cup(14.0 gm) Onion
1.0 Powder Tbsp(10.0 gm) Jaggery
3/4 Tbsp(13.0 gm) Worcestershire Sauce
2 Tbsp(18.0 gm) Barbecue Sauce
1/8 Cup(25.0 ml) Nestlé A+ Milk
1/4 Tsp(0.63 gm) Black Pepper
1/2 Chopped Tsp(1.0 gm) Garlic
1/4 Tsp(0.27 gm) Oregano
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
1/4 Tsp(0.83 ml) Oil
  • For Saute Vegetables

    In a pan heat 1/2 tsp oil and add 1/2 tsp chopped garlic,1/8th cup chopped onion and 1/8th cup chopped carrot and saute it well.

  • For Sweet and Tangy Sauce

    In a mixing bowl add 1 tbsp tomato ketchup,1 tbsp jaggery powder, 1 tbsp barbeque sauce, 3/4th tbsp Worcestershire sauce and mix it well.

  • For Meatloaf

    In a mixing bowl add 1/2 cup minced chicken, soaked bread and combine well.

  • Add the sauteed vegetables,1/4th tsp oregano,1/4th tsp black pepper powder, 1/4th tbsp tomato ketchup,1/4th tsp salt,1/4th number egg white and combine all together well.

  • Take a greased mould and add the prepared chicken mixture, Spread it and cover it with foil paper.

  • Bake at 180 degrees celsius for 3040 minutes.

  • Pour sweet 'n' tangy sauce and serve.