Asiago Chicken Meatloaf Florentine

Name: Asiago Chicken Meatloaf Florentine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp olive oil, extra virgin; 1/2 large onion, chopped; 2 c fresh spinach, packed; 1 1/2 lb chicken, ground; 1 c dry bread crumbs (panko); 1/2 to 1 tsp poultry seasonsing; 1 tsp salt; 1 tsp pepper; 1/2 tsp cayenne pepper; 1/2 tsp thyme; 1 tsp garlic powder; 1 large egg; 1/4 c milk; 1/2 c asiago cheese, shredded; 1/2 c sun dried tomatoes, in oil, chopped; 1/2 c spaghetti sauce

By Diane Atherton
@DeeDee2011

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!

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 Tbsp

olive oil, extra virgin
1/2 large

onion, chopped
2 c

fresh spinach, packed
1 1/2 lb

chicken, ground
1 c

dry bread crumbs (panko)
1/2 to 1 tsp

poultry seasonsing
1 tsp

salt
1 tsp

pepper
1/2 tsp

cayenne pepper
1/2 tsp

thyme
1 tsp

garlic powder
1 large

egg
1/4 c

milk
1/2 c

asiago cheese, shredded
1/2 c

sun dried tomatoes, in oil, chopped
1/2 c

spaghetti sauce
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How to Make Asiago Chicken Meatloaf Florentine

Step-by-Step

Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
In 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).
In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
Pack 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.
Remove from oven and let set for about 10 minutes and then serve.