Creole Chicken Loaf Recipe

Name: Creole Chicken Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely chopped onions; 1 garlic clove, minced; 1 cup finely diced celery; 1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan; 1 large egg; 1/2 cup heavy cream; 1/4 teaspoon cayenne pepper, or to taste; 1 teaspoon file powder (optional); 1 teaspoon dried oregano; Salt to taste; 1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground; 1 1/2 cups fine dry bread crumbs; 1/2 cup finely chopped sweet red pepper; 1/2 cup finely chopped green pepper; 1 small carrot, grated; 1 1/2 cups finely chopped fresh tomatoes, seeds removed

Servings: persons

1 1/2 cups finely chopped onions
1 garlic clove, minced
1 cup finely diced celery
1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan
1 large egg
1/2 cup heavy cream
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon file powder (optional)
1 teaspoon dried oregano
Salt to taste
1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground
1 1/2 cups fine dry bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1 small carrot, grated
1 1/2 cups finely chopped fresh tomatoes, seeds removed

1
Preheat the oven to 350 degrees.
2
Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green.
3
Cool slightly.
4
Beat the egg; blend in the cream and seasonings.
5
Add the chicken and bread crumbs and mix thoroughly.
6
Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly.
7
Place in a greased 9-by-5-by-3-inch loaf pan.
8
Bake for 45 minutes to 1 hour, until firm and browned.
9
Let the meatloaf rest for 10 to 15 minutes.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups finely chopped onions, 1 garlic clove, minced, 1 cup finely diced celery, 1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan, and more.

Yes, Creole Chicken Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Chicken Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions