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Italian Stuffed Chicken Meatloaf

  • November 25, 2015

I’ve always loved meatloaf and this recipe takes it in a slightly different direction!

Well, the weather has officially tuned chilly here in Toronto and that means meat and comfort food in my world. By 5pm it’s already dark and my jammies are calling my name (sad I know).


Like most families I struggle with dinner hour. Its really hard to find something that pleases everyone on any give night. Tonight as I write this blog, I actually served Butter Chicken and Cauliflower, Rice and Poppadums. I was really expecting a kick back from my 9 year old but she actually loved everything about the meal. I knew my 16 year old would love it, since from birth she loved all spicy and ethnic foods!

This recipe for meatloaf is always a hit with my family because its fun to look at and tastes like a cross between a burger and spaghetti sauce!

We try to eat as much organic meat and produce as we can but you can use regular chicken or even beef if you’d like.

Happy Cravings!

Find more recipes like this at nancyscravings.com


  • 2-1/2lbs Blue Goose Pure Foods Ground Chicken
  • 1 cup Italian Seasoned breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tablespoon oregano
  • 4 eggs, 2 hard boiled and peeled
  • ¼ cup ketchup
  • ¼ cup yellow mustard
  • ½ tsp salt and pepper
  • 3 cups Tomato sauce, favorite brand (I used Neal Brothers Organic Tomato Basil)


  1. Mix all ingredients together except tomato sauce and hard boiled eggs.
  2. Place in a 9x5in loaf pan.
  3. Make two wells in the meat mixture and press the eggs deeply into the mixture and cover with meat.
  4. Pour enough tomato sauce to cover entire top of meatloaf. Keep remaining sauce warm to serve with meatloaf.
  5. Cook at 375 degrees for 1 hour. Slice and serve with mashed potatoes, remaining tomato sauce, parmesan cheese and chili flakes.