Chicken Meatloaf with Sun-Dried Tomatoes

Chicken Meatloaf with Sun-Dried Tomatoes, Fresh Baby Spinach and Feta Cheese.

Chicken Meatloaf with Sun-Dried Tomatoes

Ingredients:
1/2 cup onion, chopped
2 ounces fresh baby spinach
1/2 cup italian bread crumbs
1/4 cup herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tbsp whole milk
1/2 cup feta cheese, crumbled
1 1/2 tsp salt
1 tsp black pepper
1 pound ground chicken

Directions:

  1. Preheat oven to 375F. Grease a 9×5 inch loaf pan.
  2. Saute onion and spinach in hot oil in a skillet over medium heat until onion is tender and spinach is wilted, set aside.
  3. In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt, and pepper. Add the ground chicken, and cooked spinach and onion mixture and gently stir to combine, being careful not to overwork the meat.
  4. Carefully place the meat mixture into the prepared pan and bake in preheated 375F for 45 minute to 1 hour or until the internal temperature registers 165 degrees F on an instant-read thermometer.
  5. Remove from the oven and let rest for 5  to 10 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

This meatloaf is very flavorful and delicious. It is a nice change to the traditional meatloaf, I usually make my meatloaf’s with ground turkey or ground chicken. Serve this with any of your favorite side dishes and a salad for a great meal.

*Camala*

Advertisements

Spinach Artichoke Pasta

This is a light, fresh pasta dish with added creaminess but not as heavy as a traditional Alfredo sauce.

Spinach Artichoke Pasta

Ingredients:
6 ounces of noodles (Linguine, Spaghetti, Angel Hair, etc…whatever you want)
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups spinach leaves, packed
1 (14 ounce) can artichoke hearts in water
1/2 cup milk (I use whole milk)
2 Tbsp all-purpose flour
1 tomato, chopped

Directions:

  1. Cook your desired noodles of choice according to package directions.
  2. Put olive oil in large skillet pan. Add the onions and cook 3 minutes. Add the garlic and spinach, saute until spinach is wilted.
  3. Chop artichoke hearts and add to skillet with juice. Thicken with flour and milk to desired consistency.
  4. Add the chopped tomato. Cook for a short time, leaving the tomato somewhat firm.
  5. Toss sauce with cooked pasta.

This is a nice light pasta dish, the sauce adds creaminess but isn’t as rich as a traditional Alfredo sauce. This is a quick and easy dish and for protein you could add some chicken, which is also very delicious.

*Camala*