Asiago Chicken Meatloaf Florentine
By
Diane Hopson Smith
@DeeDee2011
9
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!
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!
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
How to Make Asiago Chicken Meatloaf Florentine
- 1Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
- 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).
- 3In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
- 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. - 5Remove from oven and let set for about 10 minutes and then serve.
