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Chicken Meatloaf
with Mashed Potatoes & Garlic Sugar Snap Peas
40 MIN
4 Servings
From the Test Kitchen
Tonight’s recipe is a lighter take on meatloaf, with all the elements that make the dish a household favorite. To make our meatloaf, we’re mixing ground chicken with aromatic garlic and onion, as well as classic Italian seasoning. A coating of tangy ketchup keeps the loaf succulent as it bakes (and browns beautifully on top). On the side, we’re serving creamy mashed potatoes and garlic-sautéed sugar snap peas for the perfect, easy complement.
Get Cooking-
NutritionPER SERVING
-
Calories555 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the potatoes. Peel and small dice the onion. Peel and finely chop the garlic. Finely chop the parsley leaves and stems. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.
3
Cook the aromatics:
While the potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4
Start the meatloaf:
While the potatoes continue to cook, to the bowl of cooked aromatics, add the ground chicken, breadcrumbs, Italian seasoning, half the parsley and half the ketchup; season with salt and pepper. Gently mix until just combined.
5
Form & bake the meatloaf:
While the potatoes continue to cook, place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground chicken mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed loaf, about 10 inches by 3 inches. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the remaining ketchup on top of the loaf. Bake 23 to 25 minutes, or until lightly browned and cooked through. Remove from the oven and let rest for at least 5 minutes.
6
Cook the snap peas & serve your dish:
While the meatloaf rests, in the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the snap peas and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the snap peas are bright green. Season with salt and pepper to taste and transfer to a serving dish. Slice the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a serving dish. Garnish the sliced meatloaf, cooked snap peas and mashed potatoes with the remaining parsley. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the potatoes. Peel and small dice the onion. Peel and finely chop the garlic. Finely chop the parsley leaves and stems. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.
3
Cook the aromatics:
While the potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4
Start the meatloaf:
While the potatoes continue to cook, to the bowl of cooked aromatics, add the ground chicken, breadcrumbs, Italian seasoning, half the parsley and half the ketchup; season with salt and pepper. Gently mix until just combined.
5
Form & bake the meatloaf:
While the potatoes continue to cook, place a large piece of aluminum foil (or parchment paper) on a clean, dry work surface. Place the ground chicken mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly-packed loaf, about 10 inches by 3 inches. Transfer the loaf and foil to a sheet pan (unrolling and flattening the foil to line the pan); evenly spread the remaining ketchup on top of the loaf. Bake 23 to 25 minutes, or until lightly browned and cooked through. Remove from the oven and let rest for at least 5 minutes.
6
Cook the snap peas & serve your dish:
While the meatloaf rests, in the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the snap peas and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the snap peas are bright green. Season with salt and pepper to taste and transfer to a serving dish. Slice the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a serving dish. Garnish the sliced meatloaf, cooked snap peas and mashed potatoes with the remaining parsley. Enjoy!
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