This golden chicken meatloaf roll hides a colorful filling of spinach, carrot and melted cheese inside juicy seasoned chicken. It slices beautifully, looks impressive on the table, and tastes just as good warm from the oven as it does the next day. Serve it with mashed potatoes or a crisp green salad for an easy weeknight dinner everyone will ask for again.
Ingredients
- 800-1000 g (1.7-2.2 lb) ground chicken
- 1 egg
- 3 tbsp flour
- 250 g (9 oz) pork fatback (or ham)
- 1 onion
- 50 g (1 small) carrot
- 150 g (about 5 cups) spinach
- 50 ml (3 tbsp) vegetable oil
- 150 g (1 1/2 cups) grated cheese
- Salt and pepper
Instructions
- Mix the ground chicken with the egg, flour, salt, and pepper.
- For the filling: fry the fatback, onion, carrot, and spinach (feel free to swap in mushrooms or parboiled rice).
- Oil a sheet of parchment, spread the meat mixture about 1.5 cm thick (wet your hands so it doesn’t stick).
- Leaving a 4-5 cm border, add the filling and grated cheese, then roll up. Brush the top with oil.
- Bake at 180 C (350 F) for 40-50 minutes.
Tips
- Let the roll rest for 10 minutes before slicing so the filling sets and the slices stay neat. For more chicken dinner ideas, try the Stuffed Ground Chicken Roll with Spinach and Mushrooms and the Creamy Chicken and Spinach Pasta, and see USDA for guidance on cooking poultry safely.
- Wet hands are the secret to spreading the meat mixture evenly without tearing the parchment.
- Use a sharp knife and a gentle sawing motion for clean slices, and spoon any pan juices over the top before serving.
Nutrition: Per 100 g: 158 kcal, protein 12.3 g, fat 7.2 g, carbs 7.5 g.