Reviewed: May 20, 2012

This is a keeper. I am doing weight management so I eat a lot of chicken and this recipe was a nice change since I had chicken left from a chili recipe. I did use egg white and reduced cal. margarine. A recipe I will make often.

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Reviewer:

maryjane

Reviewed: May 5, 2012

I really like having a recipe that I do not have to use hamburger. My husband is very picky and he liked it. I could not use onions or celery so I use the powder version and he had no clue. This is for sure a keeper!

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Reviewer:

Jnet

Cooking Level: Intermediate

Home Town: Rochester Hills, Michigan, USA

Living In: Crossville, Tennessee, USA

Reviewed: Jan. 8, 2012

The prep time likely took longer than 20 minutes but my meatloaf was done cooking in 45 minutes vs 1 hour. But our oven runs hot so keep an eye on the temperature and don't just go based on the 1 hour time given in the recipe. The meatloaf was good and we liked the variety of flavors. No single flavor seemed to win out. I however, found the dijon mustard slightly over powering in the sauce. Personal preference. I saved the recipe and will make it again. I made no changes except we did not have poultry spice so I looked up what was in it and made my own.

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Reviewer:

LAD

Reviewed: Nov. 28, 2011

Super healthy and delicious. Great as a leftover too.

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Reviewer:

JanS

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Cooking Level: Intermediate

Living In: Washago, Ontario, Canada

Reviewed: Nov. 24, 2011

My husband loved it! The sauce that goes on top was a wonderful touch.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Oct. 11, 2011

Awesome! Incredibly flavorful, not dry at all. A new family favorite. Made exactly as is but cooked a bit longer on higher temperature before decreasing (45 at 400 then 15 at 375). Seasoning so good I am planning to use this combo in other dishes!

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Reviewer:

Heather

Reviewed: Oct. 9, 2011

I really liked the loaf. It had hints of Thanksgiving. I plan to make some to freeze. I ground my own chicken breasts. Next time I will also grind some thighs. (I normally do not buy the thighs, but think they will add moisture.) I only gave it 4 stars because my family did not like the sauce. They would have preferred a "gravy". A different sauce or gravy would have fared better.

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Reviewer:

shannon

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

So flavorful!! Yum.

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Reviewer:

Dressagegrrrl

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

Yummy!! This is absolutely delicious!! We used ground chicken breast with almost no fat in it, yet this recipe was moist and tender. It wasn't dry at all. Highly recommended.

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