Moroccan Chicken Meatloaf - Rachael Ray Every Day

Moroccan Chicken Meatloaf

Publish date:
moroccan chicken meatloaf
  • Cook Time
  • Prep Time
  • 6Servings


  • Cooking spray
  • 3 ounces pita bread
  • 1/4 cup milk
  • 2 pounds ground chicken
  • 2 onions
  • 2 tablespoons butter
  • 1 clove garlic, grated
  • 1 egg, lightly beaten
  • Salt and pepper
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped raisins
  • 1 teaspoon ground tumeric


1. In skillet, cook 1 sliced onion in 2 tbsp. butter over medium heat, stirring, until caramelized, about 25 minutes.

2. Position a rack in the upper third of the oven; preheat to 400°. Line a baking sheet with foil; coat with cooking spray. Using a food processor, pulse the pita bread into crumbs; in a bowl, combine with the milk. Let sit for 5 minutes.

3. Combine the pita bread breadcrumbs, ground chicken, 1 grated onion, garlic, egg, dried apricots, raisins, turmeric, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet.

4. Bake, coating with caramelized onions halfway through, until a thermometer inserted in the center registers 170°, 50 minutes. Let rest for 10 minutes before slicing.