Can you also have ground turkey? A combination of the two is often nicer than one or the other, including in this recipe of my mother's, but it's good any way. You can add a sauce or condiment to liven it up, but it's not required. Even though, being poultry, it's soft, it's good in sandwiches.

BAC's Chickie Loaf:

+/- 2 lb. ground chicken (or turkey)

Standard 5 pack Italian

Chicken sausage (less if not mild)

1 pkg Knorr dried leek soup

2 eggs or one egg beaters

1 11.5 oz. V8 or 2 5.5 oz. tomato juice

1 scant cup oatmeal

Blend oatmeal, liquid and eggs in food processor and mix Mix ground chicken and peeled sausage in food processor Dump both in bowl with soup mix and hand mix together thoroughly Grease pans (1 loaf 9” plus one small foil, or 2 loaf 8”), fill, bake 1 ¼-1 ½ hour at 350

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This old recipe came from a publication, I think, but the source has been lost. It's not exciting, but it's easy and tastes good, and goes very well a nice green salad, pickles, etc. You can substitute all chicken.

Poultry Patties by someone or other

1 lb. ground chicken

1 lb. ground turkey

2 medium sized, dried out heels of bread, cubed

2 eggs

1 TBSP oil

1 small, sweet onion, minced

2-3 oz. blue cheese, or other firm creamy cheese

1 tsp. Citrus Blend (or make it with zest and minced aliums)

1 tsp. Mrs. Dash original

N.B. (this is in my copy):

[Spice Islands citrus herb: Dehydrated Vegetables (Onion, Red Bell Pepper, Tomato, Garlic, Carrot), Spices, Corn Syrup Solids, Lemon Juice, Lemon Peel, Natural Flavor, Citric Acid and Sulfiting Agents.]

[Mrs. Dash original blend: Onion, Spices (Black Pepper, Parsley, Celery Seed, Basil, Bay Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary), Garlic, Carrot, Orange Peel, Tomato, Lemon Juice Powder, Citric Acid, Oil of Lemon.]

Put poultry, onion, cheese and seasoning in a big bowl.

Spread the bread over the top and dampen it with the oil and eggs.

Use your hands to gently fold the ingredients together to combine thoroughly without mashing or otherwise distressing them.

Pour onto a meat board or tray and form into a sheet cake like shape.

Cut the cake once lengthwise and twice crosswise for 6 large servings, or twice lengthwise and twice crosswise for 9 smaller servings.

Spray or brush top with oil.

Coat grill with high heat vegetable oil (e.g. peanut oil).

Transfer the cake pieces to the heated grill with a spatula.

Turn halfway through and carefully spray or brush the former bottom side with oil.

Cook about 7 minutes per side, adjusting for the particulars of your own grill.

My note: You can also cook them in a cast iron skillet or on a comal or grill plate, or in the oven on any similar pan.

As always with poultry, these should be cooked to a minimum of 165°F in the center, or take off the fire at a little less and let it rise to 165°F in it's own heat while resting.

Oh, and an important thing, no matter how you cook your ground chicken, is not to try to make it taste like beef. Find good ways to like it as chicken. Tomatoes and mushrooms both have a lot of umami, which can help, but both are very wet, and so is ground chicken, so figure out a way to control that.

Ginny, your topic caught my eye since I just made these a couple days ago. Definitely tasty if you think they sound like an option. I do think the freshly grated Parmesan and fresh basil are key. I did brown the meatballs before putting them in the oven, but you could also just do oven only. I often do that for meatballs. For the oven, about 20 minutes or so at 400 should be good.

Link - Chicken Piccata Meatballs

I don't use ground chicken but maybe I should start ! Lots of good ideas here on this thread.

I like the food section at salon.com , so thought I'd post this article :

https://www.salon.com/2026/05/22/6-smart-ways-to-use-ground-chicken/

A point to remember here is that thinking on cholesterol has moved on. It is now believed that it is saturated fat that raises blood cholesterol, not dietary cholesterol. So be wary of recipes that improve the flavour of chicken by including cheese and butter.

If you can have ground turkey, this is a great recipe. I don't know if ground chicken and turkey are interchangeable.

SOUTHWESTERN MEATLOAF

1-1/4 – 1-1/2 pounds ground turkey (usually a package is 1-1/3 pounds)

1 16-ounce can red kidney beans, rinsed and drained

1 cup medium or hot tomato salsa (another ½ cup is used later)

1 medium onion, chopped

1 clove garlic, minced

½ cup dry bread crumbs

Egg substitute equivalent to 2 eggs (OR 2 large eggs works)

½ teaspoon ground cumin

¼ teaspoon dry cilantro leaves (omitted at our house)

¼ teaspoon chili powder

2 Tablespoons brown sugar

½ cup medium or hot tomato salsa

Preheat oven to 350 degrees.

Combine meat, beans, 1 cup salsa, onion, garlic, bread crumbs, egg substitute, cumin, cilantro, and chili powder; mix well. Press into a 9x5” loaf pan. Bake for 1 hour. Carefully pour off all drippings.

Combine brown sugar and ½ cup salsa; mix well and spread over meatloaf. Bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serves 8.

Source: Words Worth Eating, licensed by Jacquelyn G. Legg. From the 1990s.

Notes:

I combine everything except the turkey, beans, and bread crumbs, then mix with the turkey and finally with the bread crumbs and beans.

We use Bush’s canned kidney beans, Pace Medium Salsa, and EggBeaters (or occasionally two whole eggs).

After pouring off the drippings, I turn the meatloaf over onto an oven-safe metal serving platter, top with the brown sugar and salsa, then bake the additional 15 minutes.

Slice with a serrated knife in order to cut through the beans; a dull knife will make a mess!

Nutritional analysis per serving

Calories – 222

Cholesterol – 49 mg

Sodium – 550mg

Protein – 25 g

Carbohydrate – 20 g

Total Fat – 5.0 g

Saturated Fat – 2.0 g

Polyunsaturated Fat – 1.5 g

Monounsaturated Fat – 1.5 g

% of calories from fat = 20%

Diabetic Exchange: 3 lean meats, 1 bread, 1 vegetable

This is a go-to in my house.

https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/#wprm-recipe-container-8625

Asian Chicken Lettuce Wraps (better than P.F. Chang's)!

A quick, easy, and healthy dinner that tastes delicious.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: asian
Diet: Gluten Free, Low Lactose
Servings: 6 Lettuce Wraps
Author: Laura
Cost: $6

Ingredients

1 pound ground chicken
1 Tablespoon peanut oil
½ onion (finely diced)
½ Tablespoon minced garlic
1 cup red or green pepper (finely diced)
8 ounces water chestnuts (drained & finely diced)

For the Sauce:

3 Tablespoons soy sauce*
3 Tablespoons hoisin sauce**
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 Tablespoon peanut butter
1 Tablespoon honey
2 teaspoons sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon powdered ginger

To serve

¼ cup peanuts (crushed)
¼ cup sliced green onions
Lettuce or your favorite Asian salad

Instructions

Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

Notes
Ingredient Substitutions

Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken!
Peanut Oil: Any oil can be used here if you don't keep peanut on hand or if you have a peanut allergy. I recommend olive oil or avocado oil!
Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
*be sure to choose a gluten-free soy sauce to keep this asian lettuce wraps recipe gluten-free, like this one.
Hoisin sauce: **be sure to choose a gluten-free hoisin sauce to keep this recipe gluten-free, like this one.
Peanut Butter: If you have a peanut allergy any nut or seed butter could work here, but peanut butter definitely gives the best results!

Store
Store any leftover lettuce wrap filling in an airtight in the refrigerator for up to 5 days. Store leftover lettuce separately in the refrigerator, because storing them together will make the lettuce soggy.
Freeze
Freeze the filling in an airtight container for up to 2 months.
Nutrition
Serving: 1lettuce wrap | Calories: 209.1kcal | Carbohydrates: 14.3g | Protein: 18.7g | Fat: 9.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 4g | Cholesterol: 43.6mg | Sodium: 675mg | Potassium: 112.5mg | Fiber: 1.4g | Sugar: 8.6g | Vitamin A: 665IU | Vitamin C: 55.2mg | Calcium: 12mg | Iron: 0.4mg

Fry it up with a little oil with some eastern spices and serve in little lettuce leaves.

I make really small balls to serve with a light tomato sauce and pasta.

Look for a recipe for a terrine - you can flavour it with roasted red peppers and tons of other nice things.

Whip it into a chicken mousse

Sausages - I make skinless sausages. Get a mould to cook them, then finish in a pan or grill to get nice colour and flavour. I have one like this https://www.amazon.fr/Saucisses-Inoxydable-Couvercle-Antiadh%C3%A9sif-V%C3%A9g%C3%A9taliennes/dp/B0CX8CCGMZ/ref=asc_df_B0CX8CCGMZ?mcid=4d31e48b9f633bd9b9a28e56cb7e9b00&tag=googshopfr-21&linkCode=df0&hvadid=701639268622&hvpos=&hvnetw=g&hvrand=11144641377431995998&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9248704&hvtargid=pla-2307377602540&psc=1&hvocijid=11144641377431995998-B0CX8CCGMZ-&hvexpln=0

I turned on the TV and it was Alex G. making ground chicken dumplings (gyoza?) that looks doable and tasty, but you have to listen to the commentary to get the hints. It was Food Network/The Kitchen from 8-16-25, about a third of the way through.