GOAT CHEESE AND SPINACH STUFFED (CHICKEN) MEATLOAF

Sophisticated Spin on an American Dinner Classic

Simple yet tasty.  Serve with a side of roasted sweet potatoes and red onions.





INGREDIENTS

Meatloaf:

1 lb ground chicken

2-4 oz goat cheese

1 box frozen spinach, thawed

1/2 cup gluten free breadcrumbs

1 egg

1 tablespoon Trader Joe's 21 Seasoning Salute

pinch or two of Kosher salt and pepper

1/2 tablespoon minced garlic

dash of Worcestershire sauce

Glaze:

8 oz tomato sauce

1/2 cup brown sugar

1 tablespoon mustard

Side:

3 medium sweet potatoes, peeled and diced

2 medium red onions, quartered

olive oil

salt and pepper

INSTRUCTIONS

Preheat oven(s) to 350 degrees

Spread the peeled and diced sweet potatoes and quartered red onions in roasting pan or baking stone.  Drizzle with olive oil and salt and pepper to taste.  Roast at 350 for 1-1 1/2 hours.

In a bowl mix together ground chicken, breadcrumbs, seasonings, Worcestershire sauce, garlic and egg...

Lay out a long piece of plastic wrap...

Spread the meat mixture into rectangular shape.  Layer spinach and goat cheese...

Roll plastic wrap towards you until meat is shaped in loaf and place in loaf pan... 

Mix the glaze ingredients together and brush about 3 tablespoons on top of loaf.  Place the remaining glaze in sauce pan (simmer this for 5 minutes right before you take the meatloaf out of the oven).

Bake the meatloaf for 1 hour at 350.  Place under broiler for 1-2 minutes to crisp the glaze.  Let the meat rest for a few moments.  Serve remaining glaze as a sauce. 

**COOKING AND TIMING NOTE**

I do not have two ovens so in order to put the side dish out along with the meatloaf I began roasting the potatoes for a half hour prior to putting in the meat.  I then rotated the meat and potatoes on top and bottom shelves of oven every 15 minutes (1 hr).