Bacon-topped chicken and spinach meatloaf

Recipe from: 17 August 2015
recipes, banting, lchf

Ingredients 14
Servings 4
Time 00:20

Ingredients

  • 4
    (560g) skinless deboned chicken breasts, chopped
  • 3
    (180ml / ¾ cup / 40g) spring onions, chopped
  • 250
    ml
    baby spinach
  • 3
    large eggs
  • 180
    ml
    feta, crumbled
  • 45
    ml
    coconut flour
  • 15
    ml
    garlic, finely chopped
  • 5
    ml
    fine salt
  • 5
    ml
    smoked paprika
  • 5
    ml
    dried chili flakes
  • 4
    strips of thick cut streaky bacon
  • 250
    ml
    Greek yoghurt
  • 80
    ml
    rocket pesto
  • handful of micro herbs
 

Method

00:35
 

Pre-heat the oven to 190°C.

Grease a 10x20cm loaf tin with some cooking spray.
Place the chicken, spring onions, spinach, eggs, feta, coconut flour, garlic, salt, paprika and chili flakes in a food processor. Process it for a few seconds until fine. Press it into the greased tin. Cover the top with the strips of bacon.

Bake for 30-35 minutes until cooked through.
Stir the yoghurt and pesto together. Season it to taste. Serve it on the side of the meatloaf and sprinkle some micro herbs on top.

TIP:
Fry off leftover meatloaf slices in a bit of butter and serve it with some eggs for breakfast the next morning. They also work great when cubed and fried off and then added to a rustic spinach and pumpkin salad.

TIP:
To make little “meat muffins” simply bake this mixture off in a greased muffin tray and bake for 12-15 minutes. They are great for portion control and work well in lunchboxes.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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