Spinach & Artichoke Chicken Meatloaf

This was as good as it sounds, trust me and since today is National Poultry Day, this seems all too fitting for today's post 


I had set out to purchase ground turkey, but the ground chicken was half the price and since I knew I was going to be making a meatloaf out of it, chicken it was going to be. Making a meatloaf is a great way to use up leftover vegetables you may have from the week, like the spinach I added to this and it's so easy. Simply add everything to one bowl, mix and bake. If you're short on time during the week, prepare it the night before as it does heat up well. This meatloaf had all of the wonderful flavors of spinach artichoke dip and my family LOVED it! 

Spinach & Artichoke Chicken Meatloaf
1 lb. Ground Chicken
1 c. Frozen Chopped Spinach, defrosted and drained
1 c. Artichokes, chopped
1/2 c. Asiago Cheese, shredded
1 tbsp. Extra Virgin Olive Oil
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 c. Panko Breadcrumbs


In a bowl, mix together all ingredients until well blended. Form into a rectangular shape and place in an oven safe baking dish. Bake at 350 degrees for approximately 1 hour or until it has reached its proper internal temperature. Makes 8 slices. 


Points+=4pts per slice


Enjoy!

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