• Feta Stuffed Chicken Meatloaf

    Feta stuffed chicken meatloaf

    There is an optional tzatziki sauce that can be added if desired. If not required simply remove from the recipe

    Ingredients (for tzatziki sauce)

    • 1 cup plain Greek yoghurt
    • 1 tablespoon lemon juice
    • 1 clove garlic, minced
    • 1/2 medium cucumber, halved lengthways and sliced thinly
    • 1 teaspoon fresh chopped dill
    • 1/4 teaspoon salt

    Ingredients (for meatloaf)

    • 1 kg chicken mince
    • 1 medium onion, finely chopped
    • 1 packed frozen spinach, thawed and drained
    • 1/4 cup coconut flour or  1/2 cup breadcrumbs
    • 1/2 cup chicken stock (reduce to 1/4 cup if using breadcrumbs)
    • 1 large egg, lightly beaten
    • 1 cup crumbled feta cheese
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil


    1. If preparing the tzatziki sauce, mix all ingredients together in a bowl and chill until served
    2. Line a baking tray with grease proof paper and pre heat oven to 160 degrees Celsius
    3. Heat olive oil in a fry pan over a medium heat. Add onions along with salt and pepper. Saute until onion is soft and translucent but not brown. Add spinach and stir until heated through
    4. In a large mixing bowl, combine onion mixture, mince, coconut flour, chicken stock, egg and Worcestershire sauce. Mix by hand until everything is combined well
    5. Place half of the meatloaf mixture into the baking tray. Evenly spread the feta cheese and press into the meatloaf mixture. Place remaining meatloaf mixture over the top
    6. Bake for 1 to 1 and 1/4 hours until the meat is cooked fully.
    7. Cut into slices and serve warm with sauce if desired