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How to Make Chicken Saltimbocca Meatloaf - A Step-by-Step Guide

If you're looking for a delicious and satisfying dinner recipe that's sure to impress your guests, then look no further than this Chicken Saltimbocca Meatloaf. With a unique twist on a classic Italian dish, this meatloaf is packed with flavor and will have everyone coming back for seconds.

Combining the traditional flavors of Chicken Saltimbocca with the comfort of a classic meatloaf, this recipe takes the best of both worlds and creates a mouthwatering dish that is perfect for any oc...

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Ingredients

  • 3 tablespoons olive oil, divided, or to taste
  • 6 cups baby spinach
  • 2 cloves garlic, minced
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground pepper, divided
  • 5 slices prosciutto, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 cups sliced mushrooms
  • 1 pound ground chicken
  • ½ cup almond meal
  • ¼ cup grated Parmesan cheese (Optional)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 2 cups low-sodium chicken broth
  • 2 tablespoons arrowroot powder

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 1 mins
  • Total Time: 1 hr 31 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat an oven-safe skillet over medium heat. Add 2 tablespoons olive oil and spinach; toss until almost wilted, about 1 minute. Stir in garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until just combined, about 30 seconds. Transfer cooked spinach to a bowl.
  • Cook prosciutto in the same skillet over medium heat, breaking apart with tongs, until brown but not crispy, 2 to 3 minutes. Remove from skillet and place in a small bowl.
  • Melt butter in the skillet over medium heat. Cook and stir mushrooms until softened, about 5 minutes. Remove and place mushrooms in a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground chicken, almond meal, Parmesan cheese, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl using a fork. Mix by hand and divide the mixture in half. Flatten each portion to 1/2-inch thickness by pressing down with the palm of your hand. Top with cooked spinach and prosciutto. Roll each portion into a loaf, sealing the spinach and prosciutto inside.
  • Grease the skillet with the remaining 1 tablespoon oil. Add meat loaves.
  • Place skillet in the preheated oven and bake until meat loaves are no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Whisk chicken broth and arrowroot powder together in a large glass measuring cup. Microwave for 2 minutes. Remove skillet from the oven and pour in the broth and cooked mushrooms. Continue baking until liquid is reduced, about 15 minutes.

    • Nutrition

    452 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 142mg
    • Sodium: 1332mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 43g
    • Vitamin C: 16mg
    • Calcium: 204mg
    • Iron: 5mg
    • Potassium: 905mg

    Categories

    Italian recipes
    Chicken recipes
    Meatloaf recipes
    Main recipes