Butternut Squash and Cranberry Chicken Meatloaf

Name: Butternut Squash and Cranberry Chicken Meatloaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
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

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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:

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

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Recipe Courtesy of Chef Linsey, ALDI Test Kitchen