|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|
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.
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.
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.