RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4418
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| Recipe Name: |
Chicken Parmesan Meatloaf - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, black
2 Tablespoons parsley, flat-leaf minced, for garnish
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Directions:
Preheat oven to 350 degrees.
Lightly grease loaf pan.
In a large bowl, combine chicken, egg, breadcrumbs, herbs, garlic, onion, salt, pepper and Parmesan cheese. Do not over mix. Place mixture into prepared loaf pan. Top with sauce.
Place loaf pan on baking sheet and bake for 40 to 45 minutes. Remove from oven, top with Mozzarella or Italian cheese blend, place back into the oven and bake until the cheese is melted, 5 to 10 minutes.
Remove from oven and let rest 5 to 10 minutes. Garnish with parsley, if desired.
To make ahead, prepare and place in disposable loaf pan, cover and freeze (you can even top with the sauce). When ready to cook, defrost and cook at 350 degrees. Or bake from frozen 55 to 60 minutes (uncovered). |
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| Nutrition per Serving: |
| Calories: |
152 |
Total Carbs: |
5.5 |
Net Carbs: |
5.2 |
| Cholesterol: |
76.8 |
Fat: |
0.3 |
Protein: |
29.19 |
| Fiber: |
0.28 |
Sodium: |
84.48 |
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