This Butternut Squash and Cranberry Chicken Meatloaf recipe is a savory, hearty dish perfect for family dinners. This recipe uses lean chicken breasts and flavorful chicken thighs that are finely ground to create a tender, savory base for the meatloaf. The addition of dried cranberries adds a hint of sweetness to the dish.

Shredded butternut squash adds a subtle sweetness that complements the lean chicken and adds a lot of fiber to the recipe. The cooked quinoa not only adds a delightful nuttiness and a soft, fluffy texture but also makes the meatloaf more filling, offering a wholesome grain rich in protein.

Chopped onions and garlic powder add depth and aromatics, enhancing the meatloaf's overall savory profile. Cayenne pepper brings a nice, gentle heat to the recipe, perfectly balanced by the subtle black pepper and salt flavors. Next, an egg is gently folded into the ingredients, helping hold the meatloaf together and ensuring it remains moist and tender during baking.

To top it all off, a brush of spicy brown mustard creates a tangy crust that nicely contrasts with the sweet cranberries and the tender, savory meatloaf. This meatloaf is not just a meal—it's a comforting, filling dish; its balanced mix of proteins, vegetables and grains makes it a wholesome dinner recipe that the whole family will love.

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 Quinoa
• ¾ cup shredded butternut squash
• ¼ cup chopped yellow onion
• 1 teaspoon  Garlic powder
• 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.

Download a Printable Version of this Recipe

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

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen