5 from 9 votes
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!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
330 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 300 g ground chicken
- 1 egg
- 100 g breadcrumbs or panko breadcrumbs
- 5 tablespoon Parmesan Cheese finely grated
- 1 tablespoon parsley finely chopped, fresh
- 150 g spinach chopped, sauteed leaves
- 100 g mozzarella cheese well drained and cubed
- 8 prosciutto Parma, 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!
Cup of Yum
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.
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
20g
(7%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
129mg
(43%)
Sodium
531mg
(22%)
Potassium
695mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3878IU
(78%)
Vitamin C
12mg
(13%)
Calcium
295mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 129mg | 43% |
| Sodium | 531mg | 22% |
| Potassium | 695mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3878IU | 78% |
| Vitamin C | 12mg | 13% |
| Calcium | 295mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.