Chicken meatloaf

Ingredients

• 1 kgminced chicken
• 4eggs
• to tastebreadcrumbs
• to tasteparsley
• to tastesmall pieces of garlic (optional)
• to tastemilk
• to tastegrated Parmesan and/or sharp Pecorino
• 150 gspeck
• 300 gsmall carrots
• 150 gTaleggio
• 1 glasswhite wine
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Boil the carrots

   Scrape the carrots, trim off their ends and rinse them under running water. Boil them in salted water, then drain and set aside.

2. 2

   Mix the chicken

   Combine the minced chicken with three eggs, grated Parmesan and/or sharp Pecorino, parsley, salt, pepper, a little garlic and bread or breadcrumbs softened in milk.

3. 3

   Prepare the paper

   Cut a sheet of baking parchment and spread the chicken mixture over it.

4. 4

   Add the filling

   Shape the mixture into a rectangle. Cover it first with slices of speck, then slices of Taleggio, and finally a layer of the cooked carrots.

5. 5

   Roll and coat

   Use the baking parchment to help roll up the meatloaf. Dip it in beaten egg, then coat it in breadcrumbs.

6. 6

   Brown the meatloaf

   Pour a little oil into an ovenproof dish, place it on the hob and brown the chicken meatloaf on all sides.

7. 7

   Bake for 20 minutes

   Turn the meatloaf carefully so it does not break, then bake it at 180°C for 20 minutes.

8. 8

   Add the wine

   Pour over a glass of white wine and cook for a further 20 minutes.

9. 9

   Rest before slicing

   If the meatloaf seems to be drying out too much, add a little stock. Once cooked, leave it to cool until warm.

10. 10

    Serve with juices

    Slice the chicken meatloaf and spoon over the cooking juices before serving.

What is chicken meatloaf?

Meatloaf is a familiar Italian home-cooking dish, usually made by shaping seasoned minced meat into a loaf and cooking it in the oven. This version uses chicken instead of the more usual red meat and wraps a savoury filling inside.

Speck, Taleggio and carrots bring smoky, creamy and sweet notes to the mild chicken. Browning the loaf before baking helps give it colour and starts the cooking juices that are served over the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 43g protein, 19g carbs, 26g fat.

Chicken supplies most of the protein, while the breadcrumbs and carrots contribute carbohydrates. Taleggio, speck, eggs and oil account for much of the fat; serve a slice with plenty of vegetables to balance the plate.

Building a cohesive mixture

Binding: The eggs and breadcrumbs help the minced chicken hold together when rolled and sliced. Add the milk only to soften the bread or breadcrumbs; the mixture should be workable rather than wet.

Seasoning: Parmesan or sharp Pecorino, parsley and pepper flavour the chicken. Speck and cheese are already savoury, so season the mixture judiciously.

Layering the filling

Carrots: Boil and drain them before assembling the loaf so they are tender and do not bring excess water into the filling. Small carrots fit neatly in a single layer.

Speck and Taleggio: Lay the speck over the chicken first, followed by the cheese and carrots. Keep the filling within the edges so it is less likely to spill as you roll.

Rolling and coating

Use the baking parchment to guide the chicken mixture around the filling, rolling it into a compact log. Handle it gently, as a loose or uneven roll can open during browning.

The beaten egg and breadcrumbs form an outer coating. Move the loaf carefully when dipping and coating so the layers stay in place.

Browning and baking

Browning: Turn the meatloaf gently in the oiled dish to colour all sides without breaking it. This dish starts on the hob and then moves to the oven.

Oven cooking: Bake at 180°C for 20 minutes, add the white wine and cook for another 20 minutes. If the dish looks too dry, the recipe suggests adding a little stock.

Slicing and serving

Resting: Let the cooked meatloaf cool until warm before cutting. This gives the filling a chance to settle and makes neater slices easier.

Serving: Spoon the cooking juices over the slices. Serve with a green salad, roasted vegetables or potatoes for a more substantial meal.

Recipe notes & tips

• Drain the carrots thoroughly before adding them to the filling.
• Keep the filling in an even layer and leave a little space around the edges.
• Use the parchment to support the roll as you shape it.
• Turn the meatloaf gently while browning to help prevent cracks.
• Let the loaf rest until warm before slicing for cleaner portions.
• Spoon the cooking juices over the meatloaf just before serving.

Variations

• Use Pecorino: Choose sharp Pecorino instead of Parmesan for a more pronounced savoury flavour.
• Change the herbs: Add another soft herb alongside the parsley for a different fresh note.
• Swap the cheese: Use another melting cheese in place of Taleggio.
• Add greens: Replace some of the carrots with cooked, well-drained spinach.
• Serve with potatoes: Add boiled or roasted potatoes alongside the sliced meatloaf.

Common mistakes to avoid

• Wet carrots: Drain them well after boiling so they do not make the filling soggy.
• Loose filling: Keep the layers compact and away from the edges before rolling.
• Rough handling: Turn the loaf gently during browning to avoid breaking it.
• Dry cooking juices: Check the dish as it cooks and add a little stock if it is drying out too much.
• Slicing too soon: Let the meatloaf cool until warm so the filling is less likely to spill out.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat slices gently in a covered ovenproof dish or in the microwave, with a little of the cooking juices to keep them moist.

Frequently asked questions