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asiago chicken meatloaf florentine

(1 rating)
Recipe by
Diane Atherton

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!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For asiago chicken meatloaf florentine

  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 lg
    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
  • 1 tsp
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
  • 1 tsp
    garlic powder
  • 1 lg
  • 1/4 c
  • 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

  • 1
    Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
  • 2
    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).
  • 3
    In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
  • 4
    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.
  • 5
    Remove from oven and let set for about 10 minutes and then serve.

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