Spinach Stuffed Chicken Meatloaf with Roasted Tomatoes
Popeye Approved. This meatloaf dish packs iron as well as vitamin C to help aid iron absorption. It is also high in protein, so it’s great for a post workout pit stop or for growing kids or a pregnant mama. When it comes to protein, every body is different and needs can vary depending on life stage, amount of physical activity, illness, etc. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 tablespoons sunflower oil separated
- 6 ounce bag of baby spinach
- 1 small yellow onion diced
- 1 pound ground chicken
- 1 egg
- ½ cup chopped Italian parsley
- ¼ cup breadcrumbs
- ¼ cup water
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 1 pint cherry tomatoes halved
- 1 tablespoon balsamic vinegar
Instructions
Directions
- Saute baby spinach in 1 tablespoon sunflower oil, salt to taste and set aside.
- In a large bowl combine onion, chicken, egg, parsley, breadcrumbs, water, mustard, Worcestershire sauce, garlic powder, pepper and salt. Use your hands to really incorporate all the ingredients into the chicken evenly.
- Lay out a large sheet of plastic wrap on the counter and press the chicken mixture into a rectangular shape. Lay the baby spinach down in the middle of the rectangle, horizontally. Now use the plastic wrap to roll the chicken around the spinach.
- Secure the sides so the spinach is tucked neatly into the center. Remove the plastic and place the loaf on a sheet pan.
- On a separate sheet pan toss the tomatoes with the other tablespoon of oil, balsamic vinegar, salt and pepper to taste.
- In a preheated 350 degree oven add both the meatloaf and the tomatoes. Cook for 35 minutes. Slice and top with the roasted tomatoes.
