Super-easy and delish turkey or chicken meatloaf

chicken meatloaf
Photo bomb credit: That’s my husband sticking the spatula right in there because he was so hungry that day and this meatloaf filled the gap and then some!

This recipe is not only super easy but it is so delicious.  It is kid approved.  My four-year-old son gave it two thumbs up (although he smothered it with Ketchup).  But the best part about this dish is that it is really healthy as it is packed with great ingredients.  Of course it is a little more healthy if you use Turkey instead of chicken.  Turkey is a leaner meat but whatever you have, just go for it! 

After my husband tasted the dish he was like – this is meat right?  Of course, I knew full well he meant beef, so he was super surprised that it was chicken.  In fact, the first time I made this recipe I used chicken rather than turkey.  It’s in my household rotation – may even make it tonight for dinner.  Before I reveal the secrets – I do have to thank a dear friend and colleague who passed this winning dish along – however, I have made modifications (which every chef is entitled to do 🙂

What you need:

-1 pound of ground turkey or chicken
-1/2 cup of ground pecans
-10 ounces of spinach (steamed and squeezed dry), chopped afterwards (10 ounces is about a cup and a bit of spinach). but since Spinach shrinks a lot – I decided to use 2 cups (tell your kid spinach makes them strong like superheroes when they point out the green things – they’ll eat it!)
-2 eggs
-1 tablespoon extra virgin olive oil
-1/2 a small onion, diced
-1 teaspoon of your favourite spices (I used a mixture of Italian seasoning spice, a dash of chili powder)
-1/2 teaspoon of salt
-pinch of pepper
-cooking spray

What you do:

Preheat oven to 375°F. In a food processor (I used my Nutribullet), grind the raw pecans to a medium-fine texture.  In a large bowl, combine the ground pecans with the remaining ingredients. Mix well . Place into an oiled loaf pan and bake for 30 minutes.
I would recommend lining the pan with either tin foil or parchment paper rather than direct in the pan because it will stick, even with cooking spray. But hey – work with what you’ve got and try your best!)

Remove from oven and allow to cool for 5 minutes before serving.

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s