Chicken and Spinach Meatloaf Recipe

Name: Chicken and Spinach Meatloaf
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 750 g or 1 1/2 lb raw, lean ground chicken; 250 ml or 1 cup All-Bran Original* cereal; 125 ml or 1/2 cup Ketchup, divided; 125 ml or 1/2 cup finely chopped onion; 2 egg whites; 5 ml or 1 tsp dry mustard; 5 ml or 1 tsp oregano leaves; 2 ml or 1/2 tsp salt; 1 ml or 1/4 tsp garlic powder; 1 pkg (300 g) frozen, chopped spinach, drained well; 125 ml or 1/2 cup shredded part-skim mozzarella cheese; 10 ml or 2 tsp horseradish; snipped fresh parsley (Optional)

Ingredients

750 g or 1 1/2 lb raw, lean ground chicken
250 ml or 1 cup All-Bran Original* cereal
125 ml or 1/2 cup Ketchup, divided
125 ml or 1/2 cup finely chopped onion
2 egg whites
5 ml or 1 tsp dry mustard
5 ml or 1 tsp oregano leaves
2 ml or 1/2 tsp salt
1 ml or 1/4 tsp garlic powder
1 pkg (300 g) frozen, chopped spinach, drained well
125 ml or 1/2 cup shredded part-skim mozzarella cheese
10 ml or 2 tsp horseradish
snipped fresh parsley (Optional)

	PREP TIME 20m	COOK TIME 55m	TOTAL TIME 1h15m
YIELD 8

Instructions

In large mixing bowl, combine chicken, cereal, 50 ml ( 1/4 cup) of the ketchup, onion, egg whites, mustard, oregano, salt and garlic.
Press 1/3 of the chicken mixture into the bottom of a greased loaf pan. Sprinkle with half of the spinach and half of the mozzarella. Repeat layers. Top with remaining chicken mixture. Brush with remaining ketchup.
Bake at 190°C ( 375°F ) about 55 minutes or until golden brown. Let stand 10 minutes before serving.
While chicken roll is baking, place remaining tomato sauce and horseradish in 1 L ( 4 cup ) saucepan. Over medium heat, bring mixture to a boil. Reduce heat to low and simmer 10 minutes. Serve over chicken loaf. Garnish with parsley.
Whenever cooking with raw meats, ensure safe internal temperature is reached.

Dinner