Chicken and Egg Meat Loaf Chicken and Egg Meat Loaf

Author: Canadian Living

Like all good cooks, Mary Seldon is very fussy about ingredients. She buys whole chicken breasts that her butcher grinds especially for this loaf. Her son, Bob, enjoys his slice with a dab of hot mustard.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2000



Set roll in large bowl; cover with water and let soak for 10 minutes.

Meanwhile, in food processor, chop chicken into fine pieces.

Drain water from bowl (don't squeeze liquid out of roll). With fork, mash until smooth. Add uncooked eggs, salt and pepper; beat with fork until combined. Stir in onion, garlic and chicken; mix with hands until combined. Pack half into greased
8- x 4-inch (1.5 L) loaf pan. Arrange hard-cooked eggs, end to end, on top; cover with remaining meat mixture.

Place pan on baking sheet. Bake in 375°F (190°C) oven for 1 hour and 20 minutes or until golden and meat thermometer inserted in centre registers 170°F (75°C). (Make-ahead: Let cool in pan on rack. Remove from pan. Wrap with plastic wrap; refrigerate for up to 1 day.) Slice; arrange on serving platter.

Nutritional facts Per serving: about

  • Sodium 293 mg
  • Protein 25 g
  • Calories 163.0
  • Total fat 4 g
  • Cholesterol 160 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 6.0
  • Folate 8.0
  • Calcium 2.0
  • Vitamin A 5.0
  • Vitamin C 2.0
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Chicken and Egg Meat Loaf