Greek Meatloaf

Greek Meatloaf

Here's an alternative to our regular meatloaf. This variation on the Canadian classic has a Greek twist to it. Not only is it delicious but healthy for you too. My Greek Meatloaf is loaded with flavour and wholesome veggies to make sure you get your daily serving of vegetables. Pair it with my Roasted Sweet Potatoes and you will be the Dinner Hero tonight.

1 lbs. ground chicken

1 egg

2 cups of bread crumbs

1 onion, diced

1 pint of mushrooms, diced

1 large red pepper, diced

8 oz of baby spinach (1 bag)

100 g or crumbled feta

salt

pepper

1 tbsp oregano

1/2 tbsp thyme

1 tbsp garlic powder

1 tsp cumin

1/2 cup of tomato sauce

1. Preheat oven at 450F.

2. Place ground chicken, the egg, 1 cup of bread crumbs and seasoning in a large mixing bowl. Combine until the egg and the bread crumbs are mixed well into the ground chicken.

3. In a deep pan or dutch oven, saute the onions, mushrooms and peppers until slightly browned. You don't want to over cook them. About 5 to 7 minutes.

4. Add the baby spinach and stir together to wilt the spinach leaves. About 3 minutes. Sprinkle with salt and pepper.

5. Once the spinach leaves have reduced, add the veggie mix to the ground chicken. Add another cup of bread crumbs. This will help to absorb all the extra juices from the veggies. Combine well.

6. Line a loaf pan with parchment paper and scoop in the ground chicken and veggie mix, making sure to even it out. You don't want one side of the loaf to be higher or chunkier. An even loaf will help to cook it evenly.

7. Place loaf into the preheated oven for 40 minutes.

8. At 45 minutes take out the loaf and check if it has cooked through. Spoon over the tomato sauce and continue baking in the oven for 15 minutes. Lower heat to 425F.

ROASTED SWEET POTATOES

3 to 4 sweet potatoes, peeled and diced

salt

pepper

1 tsp cumin

olive oil

1. Preheat oven at 450F.

2. Peel and dice sweet potatoes and place them in a baking dish or Pyrex.

3. Coat with olive oil (be generous), salt, pepper and cumin. Mix together.

4. Cover with foil and bake for 40 minutes.

5. Uncover after 40 minutes and continue baking for another 15 minutes so that they can crisp up. Lower heat to 425F.

* Do reduce cooking time I baked both dishes at the same time since they both require the same cooking temperature. During the first stage of cooking, I placed the loaf on the top rack and the sweet potatoes on the bottom rack. Then, when I was for the second stage I put the sweet potatoes on the top rack to caramelise and the loaf to set with the sauce on the bottom rack. This method saves time and you are sure to have both dished ready at the same time. Enjoy!