Preparation Time: 15 minutes

Cook Time: 60 minutes

Cut: Ground chicken


2 lbs (900 g) ground chicken
2/3 cup (160 ml) rolled oats
2 eggs, beaten
2 tsp (10 ml) EACH dried basil and oregano
1/2 tsp (2.5 ml) salt
1 cup (125 ml) baby spinach leaves
10 sundried tomato halves (drained and patted dry)
3/4 cup (180 ml) crumbled Feta cheese


Preheat oven to 400F.

Thoroughly mix ground chicken, rolled oats, egg, herbs, salt and pepper.

Cover a cutting board with plastic wrap.  Put half of the ground chicken mixture on the cutting board and shape it into a circle or rectangle about 1 inch thick.

Arrange spinach, sun dried tomatoes and Feta on top of the chicken mixture.

Spread the remaining chicken mixture over the filling, making sure the chicken completely covers the filling.

Transfer stuffed meatloaf to a rack over a foil covered pan.

Bake until a meat thermometer inserted into the chicken reads 165F (about 1 hour).  Remove from the oven and let stand 10 minutes.  Cut into 8 pieces and serve.