This recipe is so easy, your husband will make it (as mine did while I was off getting my hair cut!). Not only is it easy, but healthy too (well without the excess cheese we added)...and delicious! We try to limit eating red meat to once a week, so this recipe uses ground chicken. You could also use Turkey, but we like to eat more chicken, and save the turkey for roast dinners at Christmas, Thanksgiving and Easter. We serve it up with a hearty salad.
Thanks for making such a great dinner Mike!
Prep Time: 10 mins
Baking Time: 1 hour
Let Sit: 10 minutes
Total: 1 hour 20 minutes
Ingredients
Meatloaf
1 package ground chicken
1 egg white
handful baby carrots
1/2 orange bell pepper
1/2 onion
1.5 tsp minced garlic
1/2 cup bread crumbs
1 tsp italian seasoning
1/2 cup marinara sauce (we used Olivieri Marinera)
mozzarella cheese, grated
salt
pepper
Salad
4 cups spring mix
1/2 cup dried cranberries (i.e. Craisins)
1 green onion, thinly sliced
1/2 tomato, cubed
1/2 yellow pepper, chopped
1/3 cucumber, sliced
Renee's Spring Herb Italian Vinaigrette dressing
Directions
- Preheat oven to 350 degrees and grease a loaf pan with non stick spray.
- Finely chop orange pepper, carrot and onion or use food processor or hand blender with attachment
- In a bowl, combine chicken, egg white, carrot, peppers, onion, garlic, bread crumbs, italian seasoning and a dash of salt and pepper
- Mix with your hands until well combined and transfer to loaf pan, be sure to pack it down
- Pour marinara sauce over loaf and spread evenly
- Sprinkle as much mozzarella cheese as you want over the whole loaf
- Cover with aluminum foil and bake for 1 hour.
- While the loaf is cooking prepare the salad, combining all the vegetables together in a large bowl.
- After an hour, take out the loaf and let it settle on the counter for 5 minutes, still covered
- Mix the salad with dressing
- Slice and serve the loaf and side with salad
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