Chicken And Spinach Meatloaf Recipes

CHICKEN AND SPINACH MEATLOAF

Steps:

• Preheat the oven to 375 degrees. Spray a 1 pound loaf pan with cooking spray, set aside.
• In a large mixing bowl, combine all the ingredients, the chopped, thawed and dried spinach through the ground chicken. Gently fold the ingredients together to combine.
• Mix in the beaten egg, Italian seasonings, tomato paste, salt and ground black pepper. Fold into the ground chicken mixture. 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). Place in the preheated oven and bake for about 1 hour, checking and rotating the loaf pan every 20 minutes.
• The meatloaf is done with 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".
• 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.

SPINACH AND TOMATO MEATLOAF

Steps:

• 1. In a large mixing bowl add ground beef and eggs. Stir until eggs are beaten.
• 2. Add remaining ingredients and mix well. Salt and pepper to taste.
• 3. Place mixture in a greased meatloaf pan and bake for 1 hour at 375 degrees.
• 4. Drain excess grease before serving. Ready to serve!

CHICKEN AND SPINACH LOAF

Steps:

• Lightly grease an 8cm x 26cm loaf tin and line the base and sides with baking paper. Lightly grease the paper.
• Combine the chicken, breadcumbs, cooked rice, egg, crumbled stock cube, chives and basil in a mixing bowl, mix well until all the ingredients are combined, and set aside.
• TO MAKE THE FILLING: over a moderate heat, panfry the bacon pieces and chopped garlic in a small (preferably non-stick) sauté pan until the bacon pieces are beginning to crisp and the garlic to soften (about 2 minutes).
• Drain the thawed spinach in a small strainer, and then squeeze a handful at a time to remove as much mositure as possible.
• In a mixing bowl, combine the bacon, garlic and spinach with the other ingredients: the stale breadcrumbs, cheddar and feta. Mix well until all the ingredients are combined.
• ASSEMBLING THE LOAF: spread half the chicken mixture evenly over the base of the loaf pan.
• Press the filling - the spinach mixture - evenly over the chicken mixture.
• Top the spinach mixture by pressing the remainder of the chicken mixture evenly over it. (The mixture will probably reach the top of the pan.).
• Bake in a moderate oven for about 45 minutes or until cooked through.
• Serve with a salad or your favourite side dish, and your favourite sauce.