Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Meatloaf

with Mashed Potatoes & Garlic Sugar Snap Peas

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 555 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & mash the potatoes:
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.

Cook the aromatics:
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.

Start the meatloaf:
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.

Form & bake the meatloaf:
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.

Cook the snap peas & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook & mash the potatoes:
Cook the aromatics:
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.

Start the meatloaf:
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!