By Gabriele Caglio
Chicken Meatloaf - Mortadella, spinach and mozzarella
7 steps
Prep:45minCook:30min
Updated at: Mon, 16 Dec 2024 21:01:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
6
Low
Nutrition per serving
Calories571 kcal (29%)
Total Fat39.6 g (57%)
Carbs13 g (5%)
Sugars0.8 g (1%)
Protein30.8 g (62%)
Sodium1785.5 mg (89%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
75gground chicken meat
30gmortadella slices
30gmozzarella
40gspinach
weighed after boiling and squeezing
10ggrated Parmesan cheese
1 Tbspall-purpose flour
for coating
20gbutter
for cooking
1 sprigrosemary
2fresh sage leaves
60mldry white wine
100mlvegetable stock
prepared and warm
salt
pepper
freshly ground, to taste
Instructions
Step 1
Begin by preparing the spinach. Wash the leaves thoroughly, then blanch them in boiling water for about 2 minutes. Drain the spinach and cool it down in cold water to preserve its vibrant green color. Once cooled, squeeze out as much water as possible and chop them finely. Set aside.
Step 2
In a bowl, season the ground chicken meat with salt and freshly ground pepper, mixing gently to combine. Place the meat between two sheets of parchment paper and flatten it with a rolling pin or your hands until you form a thin, even layer about 1 cm thick. Carefully remove the top sheet of parchment paper.
Step 3
Sprinkle the grated Parmesan cheese evenly over the chicken meat, followed by a layer of the chopped spinach, leaving about 1 cm of space along the edges. Lay the mortadella slices over the spinach, and then place the mozzarella slices on top. Make sure to leave a border clear around the edges to help seal the roll.
Step 4
Using the bottom parchment paper as an aid, gently roll the meat and filling into a tight cylinder. Press the edges together to seal the roll. Once the roll is shaped, remove it from the parchment paper and lightly coat it in flour, ensuring an even layer.
Step 5
In a large pan, melt the butter over medium-high heat. Add the rosemary sprig and sage leaves to the pan to infuse the butter with flavor. Increase the heat slightly and carefully place the meatloaf in the pan, rolling it around to sear and seal the surface evenly. This should take about 5 minutes.
Step 6
Pour in the white wine and let it bubble until the alcohol evaporates, about 1-2 minutes. Reduce the heat to medium and start adding the warm vegetable stock, one tablespoon at a time, as the pan begins to dry out. Continue cooking the meatloaf for 25-30 minutes, turning it occasionally and basting it with the pan juices. The meatloaf is done when the internal temperature reaches 74°C, or the juices run clear when pierced.
Step 7
Remove the meatloaf from the pan and let it rest for a couple of minutes before slicing it into thick rounds. Serve warm with a fresh green salad and hummus on the side.
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