Butternut Squash and Cranberry Chicken Meatloaf
A meatloaf alternative utilizing organic and antibiotic-free ingredients.
- Preheat oven to 400°.
- Add chicken breast to a food processor. Pulse until finely ground. Place in a large bowl and set aside. Repeat process with chicken thighs and cranberries; add to ground chicken breasts.
- Add spinach, quinoa, butternut squash, onion, garlic, cayenne, salt, pepper and egg to the chicken and cranberries. Mix until just combined.
- Place meat mixture on a baking sheet and form into a large loaf. Brush evenly with mustard.
- Bake for 20-30 minutes or until internal temperature reaches 165°. Cover with foil and rest at room temperature for 5 minutes. Slice and serve.
TIP: Roll into meatballs and serve with pasta or as a party appetizer. Cook time will need to be reduced, which will vary, depending on the size of the meatballs.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen