Chicken Meatloaf
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!
Serving: 4
Calories: 330kcal
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
Store leftovers in an airtight container, they will keep well in the fridge for up to 2 days.
You can freeze the baked chicken 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 separate ziplock bags or freezer-friendly containers.
You can store the meatloaf in the freezer up to 1 month. To defrost it, place it in the fridge the night before and reheat it before serving.
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Nutrition
Calories: 330kcal | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 531mg | Potassium: 695mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3878IU | Vitamin C: 12mg | Calcium: 295mg | Iron: 3mg
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.