A butter chicken skillet meatloaf on a table with plates and wine.
Print Recipe

Butter Chicken Skillet Meatloaf

With ground chicken, cooked basmati rice, and homemade butter chicken sauce, this Butter Chicken Skillet Meatloaf is quick and easy to make any night of the week.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Canadian, Indian
Keyword: butter chicken, butter chicken meatloaf, butter chicken skillet meatloaf

Ingredients

  • 3/4 cup water
  • 1/2 cup basmati rice uncooked
  • 1 tablespoon butter
  • 2 lb (454 g) ground chicken
  • 1 lb (454 g) ground pork
  • 1 small onion chopped
  • 1 medium carrot peeled, grated
  • 1 clove garlic minced
  • 1/2 cup breadcrumbs
  • 1/4 cup sunflower seeds raw, unsalted
  • 1 egg lightly beaten
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon fennel seeds whole
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups butter chicken sauce see link to recipe above

Instructions

  • Preheat oven to 350ºF and have a 10-12 inch cast iron skillet ready.
  • Place water, basmati rice, and butter in a microwave safe dish. Mix and microwave on high 6-7 minutes until water is absorbed and rice is tender. Set aside.
  • In large bowl, with clean hands, mix cooked rice with ground chicken, ground pork, onion, carrot, garlic, breadcrumbs, sunflower seeds, egg, cardamom, fennel seeds, salt, and pepper until everything is well combined.
  • Spread 1 1/2 cups of butter chicken sauce in the bottom of the cast iron skillet.
  • Form the meat mixture into a loaf and place in center of skillet on top of sauce.
  • Brush meatloaf with remaining 1/2 cup of butter chicken sauce and bake for one hour, or until a thermometer gives an internal reading of 165ºF. Serve with naan bread and dollops of plain yogurt.

Notes

I like to make big batches of rice ahead of time and freeze them. Feel free to use any cooked rice you like.
You can omit the ground pork if you like, however, your meatloaf may be more dry if you do so. Brush it with sauce occasionally as it cooks to help retain moisture.
This recipe can also be made as meatballs. If you do so, make golf ball-sized balls and cook for about 22-25 minutes.