Chicken Meatloaf

The first thing to do to prepare baked stuffed chicken meatloaf is to start with spinach. In fact, you will have to boil them in water or cook them in a pan with a little water and salt until they are very soft. At that point they will need to be squeezed well to make them dry. Now move into a pan where you will have to melt some butter.

Now pour in the spinach and sauté for a few minutes, mixing them from time to time so that they flavor well.
Now season with nutmeg and season with salt and pepper if you deem it necessary. Sauté for a couple more minutes.
Only at this point are the spinach ready, so all that remains is to pour it into a bowl and then let it cool completely.

You can now dedicate yourself to preparing the meatloaf dough.
You will need ground chicken, which you will have to add into a bowl where you will gradually add the other ingredients.
Pour in an egg and continue adding the grated Parmigiano Reggiano, which you can replace with another mature cheese of your choice if you wish.
Now add the breadcrumbs or, if you prefer, the breadcrumbs previously softened with milk or water.

All you have to do is add the previously chopped parsley and season with salt and pepper according to your tastes.
You can now start kneading so as to obtain a very soft and compact mixture in which all the ingredients have blended perfectly.
Only at this point can you move on to drafting. Add some extra virgin olive oil to a sheet of baking paper to grease it and place the dough. Pressing it down with your hands, roll it out so as to shape a rectangle with an even thickness.

Now take the spinach prepared earlier and spread it on the dough to create an even layer. Always keep a distance of 1 cm be able to seal the dough well when you roll it so as to close the filling well inside the meatloaf.

Now create a layer of provola slices on the spinach. You can choose between sweet or smoked provolone or mozzarella in low moisture, based on the more or less strong flavor you want to give to your filling.

At this point all that remains is to roll up. Help yourself with the baking paper to roll up the dough, trying to keep the filling inside.
Once this is done you must seal the two ends and the part of the closure underneath well. This way you will avoid any spills during cooking.

The chicken meatloaf is now formed so all that remains is to grease a baking dish, place the meatloaf inside and grease the surface with extra virgin olive oil. Then cook the meatloaf in a preheated ventilated oven at 400°F for about 45 minutes.

While the meatloaf is cooking you can dedicate yourself to preparing the side dish that will accompany your second course. Chop half a large onion and brown it in a pan with extra virgin olive oil.
When the onion starts to dry you can add the carrots, which you will have peeled, washed and cut into slices. Sauté for a couple of minutes.

Cover the carrots with hot vegetable broth and then cover with a lid so they can cook. From time to time check if you need more vegetable broth, always hot so as not to block the cooking.
When the carrots are almost ready you can add the peas, fresh or frozen, and cook for a few more minutes until the peas are also cooked and there is the right amount of sauce.

When the meatloaf is cooked, take it out of the oven and add the freshly prepared side dish to the sides.
Wait at least an hour to cut, otherwise it will break in half and won't have that nice compact look. Buon Appetito! :)