From our Family Farms to Your Family Table, Happy Thanksgiving!

Farm Friends Chicken Meatloaf

Easy to create, and makes excellent lunchtime leftovers. You won’t miss the bread crumbs packed into the classic beefy meatloaf recipes!

Prep time: 15 minutes
Total time: 70 minutes
Servings: 6


  • 4 1/2 ounce no-salt-added tomato paste
  • 1/4 cup dry red wine
  • 1/4 cup water
  • 2 cloves fresh garlic, minced
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon sea salt
  • 3/4 lb Organic Prairie Ground Chicken
  • 3/4 cup old-fashioned rolled oats
  • 1 Organic Valley Large Egg
  • 1/2 cup shredded zucchini


1. Preheat the oven to 350 degrees. Combine the tomato paste, wine, water, garlic, basil, cumin, paprika, oregano, and sea salt in a small saucepan. Bring to a boil, and reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

2. Combine the Organic Valley Ground Chicken, rolled oats, Organic Valley egg, shredded zucchini, and 1/4 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf, and place in an ungreased 8" x 4"loaf pan. Bake for 45 minutes. Discard any drippings.

3. Pour 1/4 cup of the remaining tomato mixture over the top of the loaf. Bake for 15 minutes longer. Transfer to a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

Makes great leftovers! Serve with a fresh green salad, topped with hard boiled Organic Valley Eggs and your favorite organic salad dressing.