Chicken and Spinach Meatloaf

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Moist and delicious this terrific meatloaf is hearty and satisfying with a touch of garlic and a hint of apricot.
  • 6 cups baby spinach leaves
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 14 oz. (400 g) ground chicken breast
  • 1/2 tsp. dry mustard
  • 1 tsp. onion flakes
  • 2 breadsticks, crushed into crumbs
  • 1/4 cup Basic Chicken Broth (no sweetener!)
  • 1 TBSP Bragg liquid aminos
  • 10 drops Sweetleaf Stevia Apricot Nectar

1. In a nonstick skillet over medium high heat, cook the spinach and garlic with a little water until wilted. Season with salt and pepper and set aside to cool.

2. Preheat the oven to 350 degrees F.

3. Transfer the spinach mixture to a cutting board and chop coarsely. Place in a large mixing bowl with the ground chicken, mustard, onion flakes, and breadstick crumbs and mix well with your hands.

4. In a small bowl combine the broth, liquid aminos and Stevia, add to the chicken mixture, stirring well to combine.

5. Transfer to a nonstick loaf pan and pat down firmly and evenly. Cover with foil and bake until the internal temperature is 165 degrees F, about 40 minutes. Remove from the oven and rest for 5 minutes before slicing and serving.


4 Servings
Nutrition Facts: 

130 calories per serving
(1 protein, 1/2 vegetable, 1/2 breadstick)