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Chicken and Spinach Meatloaf Recipe

   
 

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     Chicken and Spinach Meatloaf

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 1/2 Cups Frozen Chopped Spinach - thawed and excess water squeezed out of the spinach
1 Medium Carrot (about 1/2 cup) - peeled and finely grated
1 Small Onion (about 1 cup) - finely diced
4 Garlic Cloves - finely minced
1/2 Bell Pepper (Red or Green) - finely diced
1 Pound Ground Low-Fat Chicken or Lean Ground Turkey
1 Egg - lightly beaten
2 Tablespoons Steak Seasonings
2 Tablespoons Tomato Paste
 
1/2 Tablespoon Salt
1 Teaspoon Freshly Ground Black Pepper
1/2 to 1 Cup Whole Wheat Bread Crumbs - finely ground; use as much as needed
Instructions
Preheat the oven to 375 degrees. Spray a 1 pound loaf pan with cooking spray, set aside.
In a large mixing bowl, combine the spinach and the ground chicken. Mix in the beaten egg, Steak seasonings, tomato paste, salt and ground black pepper. Slowly add in the bread crumbs until the mixture will hold together and feels drier to the touch- the mixture will be somewhat sticky, but firm. You may not need the whole cup of bread crumbs.
Put the mixture into the prepared loaf pan and place the loaf pan onto a baking sheet (to catch any spills). Bake for about 1 hour, checking and rotating the loaf pan every 20 minutes. The meatloaf is done when a) an instant read meat thermometer reaches 180 degrees or b) the meatloaf appears browned on the top and when pierced with a knife the juices run clear and it feels firm and dense.
Allow the meatloaf to cool in the pan for at least 20 to 30 minutes before serving so the juices can redistribute into the meatloaf and so it can set-up. To serve, turn loaf pan upside down and remove from pan. Slice and top each slice with your favorite tomato sauce concoction or with spicy ketchup.


Originally Submitted 8/19/2011





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