Chicken and Spinach Meatloaf
Moist and delicious and such a wonderful change of pace while on VLCD! This was a new favorite for my mother-in-law and I in this Round of VLCD. It makes 4 servings so we would have dinner for 2 nights in a row - yummy!
6 Cups of Baby Spinach
2 garlic cloves, minced
Salt and pepper to taste
14 oz ground chicken breast (buy chicken breasts and ask the meat department to grind it for you)
1/2 tsp of dry mustard
1 tsp of onion flakes
4 Melba Toast rounds, crushed up
1/4 cup basic chicken broth (no sugar!)
1 Tblsp Bragg's Liquid Amino Acids (find at a local health food store)
10 drops Stevia Apricot Nectar drops (or orange or mango or nothing :-)
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. In a small bowl combine the broth, liquid aminos and Stevia, add to the chicken mixture, stirring well to combine.
4. 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.
Makes 4 servings. Each serving has 130 calories
(1 protein, 1/2 vegetable, 1/2 breadstick)
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