Chicken And Spinach Loaf Food

CHICKEN AND SPINACH MEATLOAF

Chicken and spinach meatloaf image

Recipe Appetizer Chicken and spinach meatloaf - Recipe Petitchef

Provided by dgorniak

Categories appetizer

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

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.

SPINACH MOZZARELLA MEATLOAF

Spinach Mozzarella Meatloaf image

Just a few easy steps and you're on your way to a meatloaf that will knock your socks off! This isn't your mother's meatloaf!

Provided by TEX-ALI

Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 ½ pounds ground beef
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 ½ cups Italian seasoned bread crumbs
2 cups shredded mozzarella cheese, divided
2 eggs, lightly beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 17.4 g, Cholesterol 116.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 590.2 mg, Sugar 1.4 g

UNBELIEVABLE CHICKEN MEATLOAF

Unbelievable Chicken Meatloaf image

You can substitute ground beef in this meatloaf recipe, if you wish. But you save the calories by using ground chicken. This recipe has a great flavour, texture and aroma!

Provided by Debbb

Categories Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground chicken
1/2 cup fine breadcrumbs
1 large egg white
1 medium carrot
1 small onion
1/4 cup ketchup
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350 degrees.
Combine chicken and bread crumbs in large bowl.
Set aside.
Cut the carrot& onion into chunks and add to blender.
Add the remaining 7 ingredients to the blender.
Process in blender until carrot is very fine.
Pour blender mixture over meat mixture.
Mix very well using your hands.
Form mixture into a loaf and place in lightly greased 9" X 13" pan.
Cover with foil and bake for one hour.
Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.

CHICKPEA, TOMATO & SPINACH CURRY

Chickpea, tomato & spinach curry image

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Provided by Good Food team

Categories Dinner, Side dish

Time 55m

Number Of Ingredients 18

Ingredients

1 onion, chopped
2 garlic cloves, chopped
3cm piece ginger, grated
6 ripe tomatoes
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch chilli flakes
1 tsp yeast extract (we used Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashews, to mix with the sesame seeds

Steps:

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium