Southwest Chicken Meatloaf

Making this classic whether it be the mid-week filler or the Sunday roast dinner is packed with flavour and extra protein. As a child meatloaf dinners were never my favourite and I attribute some of that to the pre-packaged spice mix my mother would use. However this recipe brings a palatable burst to this otherwise bland loathsome recipe.

Southwest Chicken Meatloaf

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2 x packages of minced (ground) chicken - approximately 2 lbs.

1/2 cup low sodium medium salsa

1/2 cup low sodium black beans - drained and rinsed if using canned beans, which I did

1 egg

some fine breadcrumbs - approximately 1/4 cup

1/4 to 1/2 cup crumbled feta cheese

salt and pepper to taste

1 deep dish loaf pan

First pre-heat the oven to 350ºF.

In a large bowl mix the minced chicken, salsa, black beans, egg, breadcrumbs, feta cheese, and salt and pepper. When combine place the meat mixture into the loaf pan. Ensuring a nice fit and a smooth top. Place the loaf pan in the pre-heated oven to cook for about and hour or until the juices run clear.

Notes: I used canned black beans. You may want to try dried beans just prepare them as the package states. If you only have one package of minced (ground) meat then add more black beans to fill the meatloaf out more. Don't have feta cheese then try cheddar or Monterey jack. I used tomato salsa however I have seen pineapple salsa and mango salsa in shops, give that a try. Try adding different beans like pinto or navy... or try chickpeas.

Have a good weekend everyone! - JD