asiago chicken meatloaf florentine
I was inspired by a Chicken Asiago Sausage I recently tried. I had ground chicken and I added spices that you might add to a homemade sausage. Turned out pretty tasty and no one needed an invite for lunch. The aroma of this meat loaf cooking brought them to the kitchen before it was ready to serve. Hope you enjoy!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1/2 large onion, chopped
- 2 cups fresh spinach, packed
- 1 1/2 pounds chicken, ground
- 1 cup dry bread crumbs (panko)
- 1/2 to 1 teaspoons poultry seasonsing
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 1 teaspoon garlic powder
- 1 large egg
- 1/4 cup milk
- 1/2 cup asiago cheese, shredded
- 1/2 cup sun dried tomatoes, in oil, chopped
- 1/2 cup spaghetti sauce
How To Make asiago chicken meatloaf florentine
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Step 1Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
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Step 2In a large skillet, heat olive oil over medium heat; add onions and sauté for about 5 minutes or until tender. Add spinach and cover; wilt (should only take about 2 minutes). Once wilted, cut into small pieces (with kitchen scissors).
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Step 3In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
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Step 4Pack meatloaf mixture into prepared loaf pan; bake 55 minutes to 1 hour until internal temperature reaches 165 degrees. NOTE spread spaghetti sauce over top of meat loaf the last 15 minutes cooking time. NOTE: I used a thermometer to test for doneness.
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Step 5Remove from oven and let set for about 10 minutes and then serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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