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(Super) Healthy Italian Loaf

This is one loaf you never have to feel guilty about indulging in. Super nutritious oatmeal baked into high protein ground chicken along with a tomato sauce creates a nutrient packed loaf - and with a fraction of the fat and calories that come with most meat loaves. But perhaps the best news - it’s incredibly easy to make, flavour packed and ideal for packing in lunches.
Serves: 8
Prep Time: 20 min
Cook Time: 1 hour 25 min

Ingredients

2 lbs ground chicken
2 eggs
1 ¾ cups flavorful thick tomato-based pasta sauce
4 green onions, thinly sliced
2 tsp Italian seasonings
or
1 tsp each of dried leaf basil and dried leaf oregano
1 tsp dried leaf sage (optional)
1 tsp dried chili flakes (optional)
¾ tsp salt
¾ cup old fashioned oatmeal (not instant)
½ cup shredded fresh basil (optional)

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

  1. Preheat oven to 350°F (175 C). Spray or oil a 9×5 inch (1.5 L) loaf pan. Whisk eggs in a large bowl. Whisk in 1 cup (250 mL) spaghetti sauce. Sprinkle with onions, seasonings and salt. Stir in oatmeal. Add chicken and sprinkle with basil if using. Work with your hands until evenly mixed. Let sit 10 minutes.

  2. Turn mixture into the loaf pan and roughly smooth the surface, mounding slightly in the centre. A wet hand works well. Bake in a 350°F (180°C) oven for 45 min. Pour off juices. Spoon ¾ cup (175 mL) sauce over top of loaf. Spread almost to the edges. You don’t want it running down the sides. Continue baking until crusty on the top, from 20 to 30 more min.

  3. Let sit 10 minutes to firm up. Drain whatever liquid you can from the pan. Then run a knife around the sides of the pan. Loosely lay a piece of waxed paper over the loaf. Place a small baking sheet on top and invert loaf onto the sheet. Then turn the loaf, sauce-side up, onto a platter. Peel off waxed paper. If making ahead it will keep well in the refrigerator for at least 2 days.

Helpful Tip

Why not make it a complete oven dinner and bake potatoes and squash alongside the loaf? And if making ahead, it will keep well in the refrigerator for at least 2 days.

Nutrition Info

Per serving Amount
Calories300
Protein24 g
Fat16 g
Saturated Fat4 g
Carbohydrate14 g
Fibre3 g
Sugar5 g
Cholesterol123 mg
Sodium522 mg
Per serving % Daily Value
Potassium12
Calcium5
Iron19
Vitamin A11
Vitamin C8
Vitamin B618
Vitamin B1222
Folate11
Zinc29

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