Bacon-topped chicken and spinach meatloaf

4 servings Prep: 20 mins, Cooking: 35 mins By Food24
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Ingredients (14)

4 chicken breast fillets — skinned, debined, chopped
3 spring onions — chopped
250 ml baby spinach
3 eggs — large
180 ml feta cheese — crumbled
45 ml coconut flour
15 ml garlic — cloves, finely chopped
5 ml salt — fine
5 ml paprika — smoked
5 ml dried chilli flakes
4 bacon — thick cut, streaky
250 ml yoghurt — Greek
80 ml pesto — rocket
micro herbs — handful
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Method:

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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