ASIAGO CHICKEN MEATLOAF FLORENTINE

Asiago Chicken Meatloaf Florentine image

Provided by Diane Atherton

Categories Chicken

Time 1h20m

Number Of Ingredients 16

1 Tbsp olive oil, extra virgin
1/2 large onion, chopped
2 c fresh spinach, packed
1 1/2 lb chicken, ground
1 c dry bread crumbs (panko)
1/2 to 1 tsp poultry seasonsing
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
1 tsp garlic powder
1 large egg
1/4 c milk
1/2 c asiago cheese, shredded
1/2 c sun dried tomatoes, in oil, chopped
1/2 c spaghetti sauce

Steps:

1. Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
2. In a large skillet, heat olive oil over medium heat; add onions and sauté for about 5 minutes or until tender. Add spinach and cover; wilt (should only take about 2 minutes). Once wilted, cut into small pieces (with kitchen scissors).
3. In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
4. Pack meatloaf mixture into prepared loaf pan; bake 55 minutes to 1 hour until internal temperature reaches 165 degrees. NOTE spread spaghetti sauce over top of meat loaf the last 15 minutes cooking time. NOTE: I used a thermometer to test for doneness.
5. Remove from oven and let set for about 10 minutes and then serve.