Best Stuffed Chicken Meatloaf Recipes

MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF

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.

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF

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.

INDIVIDUAL STUFFED CHICKEN CORDON BLEU MEATLOAF, BACON WRAPPED

Steps:

• Mustard Sauce -- Simply mix the mustard and honey and set to the side.
• Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
• Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
• Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
• Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
• Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
• Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
• Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
• Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
• Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
• Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!

BLUE CHEESE-STUFFED BUFFALO CHICKEN MEATLOAF

Steps:

• For the Sauce: Melt butter in a small saucepan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add hot sauce, Worcestershire sauce, and vinegar. Season with salt and pepper, whisk to combine and raise heat to medium. Bring to a simmer, whisk again and remove from heat. For the Chicken: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add chicken, Worcestershire sauce, celery seed, breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cup of the prepared wing sauce to the bowl with the cooled onion mixture. Add egg mixture and combine using hands, taking care not to over-mix. Spray six compartments of a cupcake tin with cooking spray. Pack about 2 tablespoons of the meat lightly and evenly into each one, creating a well in the center. Fill the well with blue cheese and top with a slice of butter. Mound with remaining meat, pressing gently to create a cupcake shape and fuse the top and bottom halves. Brush with wing sauce. Transfer meatloaf to the oven and bake, brushing with more sauce every ten minutes, until an instant instant-read thermometer inserted into center of loaf reads 150°F to 155°F, about 25 minutes. Remove from oven and let rest for 10 minutes before serving. Pass additional wing sauce at the table.

STUFFED CHICKEN MEATLOAF

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.