Butternut Squash and Cranberry Chicken Meatloaf

A meatloaf alternative utilizing organic and antibiotic-free ingredients.

Prep Time:  10 minutes   |    Cook Time:  30 minutes   |    Total Time:  40 minutes   |    Servings:  8

Ingredients:

• 1 pound  Kirkwood  Chicken Breast
• ¾ pound  Kirkwood  Boneless Skinless Chicken Thighs
• 5 ounces  Southern Grove  Dried Cranberries
• 1 cup  Simply Nature  Organic Baby Spinach
• 1½ cups cooked  Simply Nature  Organic Tri-Color Quinoa
• ¾ cup shredded butternut squash
• ¼ cup chopped yellow onion
• 1 teaspoon  Simply Nature  Organic Garlic Granules
• ¼ teaspoon  Simply Nature  Organic Ground Cayenne
• 1½ teaspoons ground  Stonemill  Sea Salt Grinder
• ½ teaspoon ground  Stonemill  Black Pepper Grinder
• 1  Goldhen  Large Egg
• 2 tablespoons  Burman’s  Spicy Brown Mustard

Directions:                                  

1. Preheat oven to 400°.
2. 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.
3. Add spinach, quinoa, butternut squash, onion, garlic, cayenne, salt, pepper and egg to the chicken and cranberries. Mix until just combined.
4. Place meat mixture on a baking sheet and form into a large loaf. Brush evenly with mustard.
5. 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.

Calories 280   |   Total Fat 7g   |   Sodium 710 mg   |   Total Carbohydrate 29g   |   Fiber 3g   |   Sugars 14g   |   Protein 25g