You can't beat a classic Italian chicken meatloaf packed with traditional flavors. It's super tasty and an easy way to feed the whole family!
This tender and juicy chicken meatloaf is super comforting, easy to make, and ready in less than an hour. I promise your family will love it!
Classic Italian meatloaf (or as we call it in Italy: polpettone aka "giant meatball") is a staple of Italian cuisine, but over the years, making meatloaf with ground chicken has become equally popular.
Every family has their own version with endless variations: stuffed with cheese, veggies, prosciutto, or whatever's left in the fridge.
Here you'll find the tricks and secrets on how to make the best chicken meatloaf recipe that doesn't break during cooking and retains the perfect shape!
And the best part is that this chicken meatloaf recipe is quick enough for a weeknight dinner and fancy enough for any special occasion!
Trust me, I've been cooking this dish for 15 years, and it always gets rave reviews!
Ingredients
Like many Italian recipes, you only need a few simple ingredients to make this simple yet satisfying ground chicken meatloaf.
Here are my ingredient recommendations:
- Chicken: I use chicken mince, but you can also use ground turkey. You can also make chicken mince at home if you like.
- Cheese: Use grated Parmigiano Reggiano (Parmesan cheese) or Grana Padano. For an extra kick of flavour add some Pecorino Romano.
- Egg: It helps bind the meat, breadcrumbs, and cheese together into a loaf.
- Parsley: Freshly chopped parsley adds a nice aromatic note to the meatloaf.
- Breadcrumbs: Adds flavor, texture, and moisture to the meatloaf mixture. You can make your own breadcrumbs using artisanal bread, or you can use panko breadcrumbs.
- Cheese filling: I use well-drained cubed mozzarella cheese, but provolone cheese, caciocavallo or scamorza cheese work well too.
- Parma ham: This is optional, but wrapping the meatloaf in Parma ham slices helps a nice even cooking and results in a tender and juicy meatloaf.
- Spinach: This is optional, but I like to add sauteed and chopped spinach leaves for a nice veggie boost.
Chicken meatloaf filling ideas
- Veggies: add sauteed minced mushrooms, broccoli, or pumpkin for a veggie boost.
- Ham: Tiny cubes of cooked ham or mortadella give a nice kick of flavor.
- Eggs: Meatloaf with hard-boiled eggs is super popular and delicious. Just add three peeled hard-boiled eggs into the center of the polpettone mixture.
How to make chicken meatloaf
This classic ground chicken meatloaf recipe is incredibly easy to make.
It comes together in one bowl and takes just 10 minutes of preparation.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Mix all the ingredients, except for Parma ham, mozzarella and spinach. The mixture should be blended, and not stick to the sides of the bowl.
STEP 2. Place the mixture on a sheet of cling film and form a rectangle. Arrange the cooked spinach and cubed cheese in the center.
STEP 3. Roll the meat with the help of the cling film to form a log. Make sure it's well-sealed on all sides. Transfer the meatloaf over Parma ham slices and roll it into a log.
Cooking tip: Alternatively, you can wrap the loaf in parchment paper. Then remove the parchment paper during the last 10 minutes of baking time.
STEP 4. Bake the meatloaf in the oven for 20-25 minutes. Once ready, allow it to cool slightly, and serve with your favorite side dishes!
Yes! You can prepare the meatloaf the night before, wrap it in parchment paper and bake it the next day.
Storage tips
Store leftovers in an airtight container and refrigerate for up to 2 days.
Alternatively, you can freeze the cooked meatloaf whole or sliced.
I like to cut it into individual slices, place them on a tray, freeze for 30 minutes, then transfer them into a freezer-friendly container or storage bags.
Store the meatloaf in the freezer up to 1 month. To defrost it, place it in the fridge the night before, then reheat it before serving it.
What to serve with ground chicken meatloaf
In Italy, we often serve chicken polpettone smothered with Italian tomato sauce, or with roasted potatoes.
But it pairs well with a variety of sides to create a balanced meal.
Here are some of our family-favorite side dishes:
- Roasted Vegetables: Roasted vegetables such as carrots, zucchini, or asparagus can add color, texture, and flavor to your plate.
- Mashed Potatoes: Creamy Italian mashed potatoes are a classic Italian side dish. For a colorful twist, you can make purple mashed potatoes.
- Grilled Vegetables: Grilled veggies like bell peppers, eggplant, and mushrooms make a delicious and healthy side dish. Drizzle them with balsamic vinegar for extra flavor.
- Salad: A simple arugula salad topped with fresh tomatoes, offers a light option and adds freshness to the meal.
- Risotto: Traditional pumpkin risotto or mushroom risotto pairs beautifully with veal alla Milanese.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Chicken Meatloaf
Ingredients
- 300 g ground chicken
- 1 egg
- 100 g breadcrumbs, or panko breadcrumbs
- 5 tablespoon Parmesan cheese, finely grated
- 1 tablespoon fresh parsley, finely chopped
- 150 g sauteed spinach leaves, chopped
- 100 g mozzarella cheese, well drained and cubed
- 8 Parma ham slices
Instructions
- In a large bowl, mix the ground chicken with the egg, breadcrumbs, Parmesan cheese, and parsley. The mixture should be well blended, not too soft, and should not stick to the sides of the bowl. Add a little more breadcrumbs if necessary.
- Place the mixture on a cling film sheet and form a rectangle. Arrange the blanched spinach leaves and cubed mozzarella cheese in the center, leaving the top border of the chicken mixture without filling.
- Roll the meat with the help of the cling film to form a log (just like you would to make sushi rolls). Make sure it's well-sealed on all sides and tightly wrapped in cling film.
- Transfer the chicken meatloaf to the fridge and refrigerate for 15 minutes.
- Preheat oven to 175°C/350°F and arrange the oven tray onto the middle shelf.
- Place overlapping slices of Parma ham on a cling film sheet. Carefully unwrap the refrigerated chicken meatloaf, place it over the Parma ham slices and roll it tightly to form a cylinder (just like you would to make sushi rolls). Make sure the meatloaf is nicely wrapped with Parma ham on all sides.
- Transfer the meatloaf onto a baking sheet and bake it in the oven for 20-25 minutes.
- Check if the meat is done with a meat thermometer, if it reaches 73°C/165°F you can safely remove it from the oven. Once ready, remove it from the oven, allow it to cool slightly, and serve with your favorite side dishes!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
anna says
I have tried it and is now 9ne of my favourites. Shared with my granddaughter in America, friends and family in England, Holland , Spain and Germany!it is now spreading like oil all over Europe. Nice to know, isn't it?
Andrea says
I hope you like this recipe as much as my family does!
Emily says
Love this chicken meatloaf recipe, I just made it and it's delicious!