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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1/2 cup frozen diced onion, red and green bell pepper, and celery |
1 teaspoon olive oil |
2 pounds ground chicken |
1/2 cup fine, dry breadcrumbs |
1/3 cup light mayonnaise |
2 large eggs, lightly beaten |
2 tablespoons chopped fresh flat-leaf parsley |
2 teaspoons greek seasoning |
1/2 teaspoon lemon zest |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
pita rounds, split |
toppings: sliced cucumber, sliced tomatoes, crumbled feta cheese, plain yogurt, kalamata olives, lettuce leaves |
Directions:
1. Preheat oven to 350°. Sauté onion, red and green bell pepper, and celery in hot oil in a small skillet over medium-high heat 5 to 7 minutes or until vegetables are tender.
2. Stir together ground chicken, next 8 ingredients, and sautéed vegetables in a large bowl just until combined.
3. Place mixture in a lightly greased 9- x 5-inch baking dish. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a meat thermometer registers 165°. Let stand 10 minutes before slicing. Serve meatloaf slices in pita rounds with desired toppings.
4. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.
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