Chicken Parmigiano Meatloaf
May 31, 2016
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
- Serving Size: 1 (448.1 g)
- Calories 604.1
- Total Fat - 27.6 g
- Saturated Fat - 7.5 g
- Cholesterol - 380.7 mg
- Sodium - 1480 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 6 g
- Sugars - 16.7 g
- Protein - 41.6 g
- Calcium - 388.4 mg
- Iron - 7.3 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.5 mg
Place 40cm piece of baking paper on a work bend and spray with oil.
Pour half the pasta sauce into a 2 litre (8 cup) ovenproof dish.
Preheat oven to 180C/160C fan forced.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery, garlic and oregano in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Shape chicken mixture onto a prepared paper for form a 30cm x20 cm rectangle and top with ham slices and sprinkle with half the cheese.
Using paper as a guide, roll meatloaf into a log and then remove paper.
Spread panko breadcrumbs over a oven tray and press meatloaf into crumbs to lightly coat.
Heat oil in a large frying pan over moderate heat and cook and turn meatloaf for 5 minutes or until browned, transfer to prepared dish with pasta sauce in it.
Top with remaining pasta sauce, then remaining cheese and bake for 1 hour or until cooked.
Serve sprinkled with parsley.
Tips & Variations
- Cooking oil spray