Saturday, February 25, 2012

Chicken Meatloaf Squares

My kids like meatballs but I was too lazy to roll them so I found another recipe to try for chicken meatloaf. I adapted the recipe to use what I had. Instead of a red pepper I used yellow, I only had 6 mushrooms left so that's what I used. I also used a mini food processor to chop the vegetables. It's just faster than using a knife and gets the veggies really small.

I saw a post on Pinterest about putting ground meat into a large bag and dividing it into squares. So I placed my meat mixture onto the baking sheet and used a wooden spatula to divide it into squares before cooking. The squares came apart really easily once they were cooked. And this recipe is delicious by the way!

I was taking pictures with my phone again. Not bad, but could be better.
Here they are all cooked.

Makes 4 servings

1 egg
1/2 cup Panko
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup shredded cheese (I used Tex Mex blend)
1 tablespoon of tomato paste
1/2 medium onion, minced
1 clove of garlic, minced
1/2 yellow bell pepper, minced
6 medium sized button mushrooms, minced
1 teaspoon olive oil
1 teaspoon chili powder
1 teaspoon paprika
1lb extra lean ground chicken

Preheat the oven to 425F.

Mix all ingredients in a large bowl, except for the chicken. Once combined, you can mix in the chicken.

Press the mixture onto a foil lined baking sheet. I flattened mine to about 1/2". Try to get it even.

Use a flat object to make indents into the mixture, creating little squares (or big ones if you want).

Bake for 20 minutes or until golden and cooked through.

Adapted from Our Kitchen Island.


  1. My kid has issues on round meatballs and just wants it flat. This is a good idea! =)Thanks for sharing.

  2. Interesting idea, Jenny. Looks perfect for appetizers or entertaining too. The recipe sounds delicious!