Day 28-Chicken Veggieloaf Recipe

So ive had a lot of requests for my Chicken Veggieloaf Recipe I made on Day 23(http://thewilliamsonwildlings.blogspot.com/2014/08/day-23-emergencies.html). So I thought I would post it so others can try and see if they like it too. I am a work on the fly type Chef in my kitchen and I usually throw things all together to make my dish. There isn't a specific recipe when I cook. So these are just guesstimates and can be adapted with other ingredients.

Chicken Veggieloaf

1 Lb. Ground Chicken(breast meat)
1 Tbl. Mustard(you can use any type)
2 tsp. Himalayan Salt
pepper
2 tsp. Garlic Powder
2 tsp. Onion Powder
1 to 1-1/2 Cup Flax Meal(may need more)
1/2 Cup Steel Cut Oatmeal
1 Squash(I used a yellow one but you can use a zucchini or both!)
3 Carrots
5 Garlic Cloves
1 Cup Cabbage(we had a coleslaw mix that had cabbage and carrots so i just took about a cup of that)
1 medium size white Onion
1 Red Pepper
1 Egg or egg substitute
Ketchup on top
Coconut spray

-You can either put everything in a large bowl or put it in your Kitchenaid mixer to mix it if you don't like touching meat.
-Place first 8 ingredients in the bowl and mix.
-With a grater grate the squash, carrots, garlic cloves, white onion and red pepper over the meat mixture. Their juices will help bind the mixture so you'll use less eggs.
-After veggies are grated throw in the cabbage and mix really good.
-If its kinda crumbly and doesn't really hold a shape throw and egg in there.
-Place the mixture in a greased(I used coconut spray) pan.
-On top of the meat mixture, ice the top of it with ketchup.
-Bake at 350 for about 25-30min or until it reaches an internal temp of 165


***I found it kinda bland the first time I made it and was thinking about what kind of sauce I could put with it. Zac suggested Ketchup so we will have to try it next time!***




Here's what I did and ate today...

Workout: Plyometric Cardio Circuit

Food:
Breakfast-Banana and Cereal
Lunch-Protein Shake
Snacks-Banana
Dinner-Zacs Stir Fry with Asparagus