Best Chicken And Spinach Loaf Recipes

Chicken and spinach meatloaf image

Provided by dgorniak

Categories appetizer

Time 1h30m

Yield 8

Number Of Ingredients 13

Makes 8 slices
1 and 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 Dried Italian 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

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.

Chicken and Spinach Loaf image

Provided by bluemoon downunder

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

500 g minced chicken
1 cup soft stale bread crumb
3/4 cup cooked rice
1 egg
1 small chicken stock cube
2 tablespoons fresh chives, chopped
1/2 teaspoon dry basil
3 slices bacon, rinds and all fat removed, chopped
2 garlic cloves, finely chopped
250 g frozen spinach, thawed and thoroughly drained
1/2 cup soft stale bread crumb
1/2 cup cheddar cheese, grated
1/2 cup reduced-fat feta cheese, crumbled

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.