Herbed Chicken Meatloaf

• 1/2 cup frozen diced onion, red and green bell pepper, and celery
• 1 teaspoon olive oil
• 2 pounds ground chicken
• 1/2 cup fine, dry breadcrumbs
• 1/3 cup light mayonnaise
• 2 large eggs, lightly beaten
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons Greek seasoning
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pita rounds, split
• Toppings: sliced cucumber, sliced tomatoes, crumbled feta cheese, plain yogurt, kalamata olives, lettuce leaves

1. Preheat oven to 350u0b0. Saute onion, red and green bell pepper, and celery in hot oil in a small skillet over medium-high heat 5 to 7 minutes or until vegetables are tender.
2. Stir together ground chicken, next 8 ingredients, and sauteed vegetables in a large bowl just until combined.
3. Place mixture in a lightly greased 9- x 5-inch baking dish. Bake at 350u0b0 for 1 hour to 1 hour and 10 minutes or until a meat thermometer registers 165u0b0. Let stand 10 minutes before slicing. Serve meatloaf slices in pita rounds with desired toppings.
4. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

onion, olive oil, ground chicken, breadcrumbs, light mayonnaise, eggs, flatleaf, seasoning, lemon zest, salt, freshly ground pepper, cucumber

Taken from www.myrecipes.com/recipe/herbed-chicken-meatloaf (may not work)