Stuffed Chicken Meatloaf Recipes

Steps:

• Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
• In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
• Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
• Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
• Serve with remaining marinara sauce.

Steps:

• Season chicken with salt and pepper. Heat butter in skillet on medium heat, add onions and saute until limp (about 2 min.) Add to chicken.
• Combine eggs, worcestershire sauce, tarragon, parsley, salt & pepper. Add to chicken mixture. Cook small portion of chicken to test and add more salt & pepper if required.
• Heat chicken stock in skillet until simmering. Add leeks and spinach, and simmer uncovered until leeks are soft (about 5 min.) Drain very well.
• Place leeks, spinach and garlic in blender with lemon juice, ricotta, beaten egg and breadcrumbs. Combine until slightly chunky, then stire in parmesan cheese and additional salt and pepper if desired.
• Spread chicken on large sheet of waxed paper to form a rectangle 1/2" thick. Spread leek and spinach filling over chicken, leaving 1/2" border all around.
• Roll chicken around filling using wax paper as a guide. Flip rolled chicken onto baking sheet, seam side down.
• Combine soy sauce and maple syrup; brush chicken roll.
• Bake at 350 for 45 minutes or until juices rise and are clear. Cool slightly and cut into slices.

Steps:

• Preheat the oven to 375.
• Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
• Cool slightly.
• In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
• Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
• Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
• Bake for 1 hour or until cooked through. Let cool slightly before slicing.