City Chicken Loaf

Growing up in Pittsburgh, when my mother told me to pick up city chicken at the butcher everyone knew that meant a mixture of pork, veal and beef.  My mother didn’t cook often, and she didn’t have a signature dish but she did make a wonderful city chicken meatloaf.  In this version, we used three different packages of Gardein plant based “meats”.  But if you don’t have any on hand, it would be easy to substitute this with tofu or even lentils.  Meatloaf is one of those easy mix and bake meals that can use anything you have in your fridge or pantry.  And it makes for wonderful meatloaf sandwiches the next day, if you have any left 😉

Print Recipe

City Chicken Loaf

Difficulty: Easy Prep Time 20 min Cook Time 90 min Total Time 1 hr 50 mins

Servings: 10

Ingredients

Servings

• 3 packages of Gardein Meatless Meats (We used porkless bites, chickn strips and beefless ground)
• 1 cup Cracker crumbs approx. 1 and a half sleeves (We used a combination of Ritz, Saltines and Club)
• 1 Small onion
• 2 Carrots
• 2 Mini Peppers
• 1 teaspoon Sage (You could use, thyme, basil, oregano or marjoram depending on what you like)
• 2 Eggs

Instructions

1. Microwave the Gardein until it is semi defrosted, then place in the food processor and pulse until you have a rough grind. Pulse crackers separately until they are a fine crumb. Next place onion, carrot and pepper in the food processor and pulse until chopped. Combine in a bowl, add your seasoning and two beaten eggs. Mix thoroughly and mold into a loaf shape in a casserole pan with lid.
   
2. Place in a casserole with one cup water in the bottom, cover and bake at 350° for about an hour or until cooked through.