Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground chicken |
| 1 cup | Crushed saltine crackers |
| . (about 24) | |
| ½ cup | Minced fresh onion |
| ¼ cup | Water |
| 2 tablespoons | Minced green bell pepper |
| 2 tablespoons | Ketchup |
| 1 tablespoon | Dijon mustard |
| 1 teaspoon | Prepared horseradish |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Pepper |
| x | Vegetable cooking spray |
| 167 xes | Calories (24% from fat) |
| 17⅔ gram | Protein (17.7g) |
| 4⅜ gram | Fat (4.4g [sat 0.7g, mono |
| . 0.7g, poly 1.2g]) | |
| 13⅛ gram | Carbohydrates (13.1g) |
| 13/16 gram | Fiber (0.8g) |
| 53 milligrams | Cholesterol |
| ⅞ milligram | Iron |
| 408 milligrams | Sodium |
| 38 milligrams | Calcium |
PER SERVING
Combine all the ingredients except cooking spray in a bowl, and stir until well-blended.
Pack mixture into an 8- x 4-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 45 minutes or until done. Cut meat loaf into 12 slices.
Recipe by Virginia White, Suisun City, California in COOKING LIGHT magazine, June 1995.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-26-95