Meatloaf Makeover with Chipotle Ketchup
Ingredients
Meatloaf
Chipotle Ketchup
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Puree the can of chipotles in adobo sauce.
Combine chipotle puree with rest of ingredients in a small bowl. Set aside to allow flavours to mingle.
In a saucepan over medium-high heat, bring water to a boil. Add bulgur; remove from heat. Let stand covered, for 20 minutes or until liquid is absorbed and grain is tender. Let cool.
Dice the onions finely and mince the garlic. Sauté in olive oil in a non stick pan.
Place package of defrosted frozen spinach in a colander and use your hands to squeeze out excess water.
In a bowl combine bulgur with ground chicken, sautéed onion and garlic, spinach, salt, pepper, sesame seeds and paprika.
Pat meatloaf mixture into a loaf pan that has been sprayed with vegetable cooking spray. Bake loaf in a preheated oven at 350ºF (180ºC), uncovered, for 45-60 minutes.
Serve meatloaf with Chipotle Ketchup.
Nutrition Info
| Per 220 g serving | Amount |
|---|---|
| Calories | 280 |
| Protein | 19 g |
| Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrate | 21 g |
| Fibre | 5 g |
| Sugar | 5 g |
| Cholesterol | 55 mg |
| Sodium | 310 mg |
| Per 220 g serving | % Daily Value |
|---|---|
| Potassium | 8 |
| Calcium | 15 |
| Iron | 20 |
| Vitamin A | 90 |
| Vitamin C | 35 |
| Vitamin B6 | 12 |
| Vitamin B12 | 13 |
| Folate | 5 |
| Zinc | 14 |
