Greek Chicken Florentine Meatloaf

Tips to get you started:

· For breadcrumbs in a snap, save the heel of your sandwich bread, dry it and crush it up into small bits. This works well with regular sandwich bread, and even the fancy Zero carb Keto diet friendly bread! Almond flour can also be used in place of breadcrumbs to help bind meatloaf and meatballs if you are skipping grains altogether

· Don’t have sumac? No problem! Substitute lemon zest

· Frozen chopped spinach can be used in place of fresh, just thaw and drain one package

· Don’t have a food processor? No problem, use ground or finely chopped meat, and chop up the spinach before mixing it in

Prep time: 10-15 minutes

Cook time: 25-35 minutes

Serves: 8

Ingredients:

16 oz boneless skinless chicken breasts

1 Tablespoon fresh garlic, minced

1/2 Teaspoon sea salt

1/2 Teaspoon ground black pepper

1 Tablespoon dried oregano

1/3 Teaspoon ground sumac

1/4 cup lemon juice

2 Cups fresh spinach

1 Teaspoon Dijon mustard

2 Tablespoons mayonnaise, or mayonnaise substitute

1/2-3/4 cup breadcrumbs

1 Large egg

Cooking spray

Optional: 2 slices provolone cheese

Part one: Pre-heat oven to 400 degrees F. Into the bowl of a food processor, place chicken, garlic, salt, pepper, oregano, sumac, lemon juice, spinach, Dijon and mayonnaise. Pulse a few times, scraping down the bowl in between pulses, to get an evenly ground mixture (it should resemble ground beef texture, with green bits of spinach), don’t let the meat get super fine though or it will make for odd textured meatloaf.

Part two: Move the ground meat to a large mixing bowl and add the breadcrumbs and egg and mix until just combined, using clean hands or a spatula.

Part three: Grease a bread loaf pan liberally with cooking spray. Transfer the meatloaf mixture to the pan and form into a neat loaf.

Part four: Bake at 400 degrees F for about 30 minutes or until the thickest part of the meatloaf reaches at least 160 degrees when checked with a meat thermometer. Optional: place slices of provolone on top of the loaf a few minutes before removing the meatloaf from the oven.

Part five: Remove from the oven and allow the meatloaf to rest in the pan for about 5 minutes before slicing and serving.

Serving suggestion: Enjoy with a fresh salad or some steamed green beans.

Tiny chefs at home? They can help:

· Measure ingredients

· Mix the meatloaf using good food safety measures

Nutrition information: Calculated without provolone added

Total Calories: 141 // Total Fat: 5 g // Cholesterol: 25 mg // Sodium: 200 mg // Total Carbohydrates: 11 g // Dietary Fiber: 1 g // Sugars: 1 g // Protein: 13 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.