New This Month

Chicken-and-Broccoli Meatloaf

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Marcus Nilsson

Source: Martha Stewart Living, May 2015


  • 1 head broccoli, cut into small florets, stems peeled and cut into 1/4-inch slices
  • Extra-virgin olive oil, for pan
  • 1 small onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1 cup fresh breadcrumbs (from 3 to 4 slices white bread)
  • 1 pound ground chicken
  • 1 large egg, lightly whisked
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • 1/3 cup finely grated Parmesan
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/2 cup ketchup
  • 2 tablespoons packed light-brown sugar


  1. Preheat oven to 350 degrees. Set a steamer basket or colander in a large saucepan filled with 2 inches water; bring to a boil, then reduce to a simmer. Place broccoli florets and stems in basket, cover, and steam until bright green and just tender, 4 to 6 minutes. Remove basket from pan; let cool slightly.

  2. Brush a 5-by-9-inch loaf pan with oil. In a food processor, pulse onion, carrot, and celery until finely chopped; transfer to a large bowl. Pulse broccoli in food processor until finely chopped. Transfer to bowl.

  3. Add breadcrumbs, chicken, egg, 1 tablespoon mustard, Parmesan, dill, and salt to bowl. Season with pepper. Using two forks, mix until combined. Transfer mixture to prepared loaf pan.

  4. Stir together ketchup, remaining 2 teaspoons mustard, and brown sugar in a small bowl until smooth; brush evenly on top of loaf. Set loaf pan on a rimmed baking sheet and bake until glaze is caramelized and a thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let cool 20 minutes before serving.


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