Chicken and Spinach Meatloaf
8 servings SERVINGS
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 750 g or 1 1/2 lb raw, lean ground chicken
- 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
- n/a snipped fresh parsley (Optional)
Directions
1. In large mixing bowl, combine chicken, cereal, 50 ml ( 1/4 cup) of the ketchup, onion, egg whites, mustard, oregano, salt and garlic.
2. 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.
3. Bake at 190°C ( 375°F ) about 55 minutes or until golden brown. Let stand 10 minutes before serving.
4. 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.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
