As you know, after my gallbladder removal, I have started to gradually re-introduce fats into my diet. I love meatloaf (my mum makes a mean one – click here for the recipe), but I still find beef mince a bit too heavy to digest. So, I have decided to try a chicken meatloaf. That’s how I came about this Prosciutto Sun-dried Tomato Chicken Meatloaf. I used a mozzarella, prosciutto and sun-dried tomato filling, which is very Italian and really tasty. I think it goes really well with the chicken mince that can be a bit boring on its own. I cooked it the same way my mother cooks her meatloaf: on the stove, gently and patiently. I love this way of cooking meatloaves as they remain moist and juicy and do not dry out like the ones made in the oven. I have made this recipe many times and it’s always a success with my family! Try and use fresh mozzarella (also known as fior di latte) if you find it: it will stretch more and it will be lighter on your stomach. Enjoy!
Prosciutto Sun-dried Tomato Chicken Meatloaf
Prosciutto Sun-dried Tomato Chicken Meatloaf - filled with all the best Italian flavours!
Ingredients
- 500 gms – 1 lb. chicken mince
- 4 tbsp Parmigiano Reggiano finely grated
- 1 egg
- 1 pinch nutmeg
- ¾ cup breadcrumbs
- Salt to taste
- 200 gms – 7 oz. fresh mozzarella/fior di latte sliced
- 6 sun-dried tomatoes chopped
- 50 gms – 1 ¾ oz. Prosciutto
- 1 onion
- 60 ml – ¼ cup white wine
- 80 ml 1/3 cup chicken stock plus more if needed
- 2 tbsp extra virgin olive oil
- 2 tbsp vegetable oil
Instructions
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Put the chicken mince, Parmigiano Reggiano, breadcrumbs, grated nutmeg, and salt in a bowl. Break the egg and keep a little bit of the white aside. Add the yolk and the remaining white to the mince and mix all the ingredients very well using your hands.
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Take a sheet of baking paper, brush it with a little vegetable oil and put the mince mix on it. Flatten it well with your hands until you get a 3 mm thick rectangular sheet.
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Then place the thinly sliced prosciutto and mozzarella on the top, add the chopped sun-dried tomatoes and roll the meatloaf tight with the help of the paper, making sure it is well sealed and that there are no air pockets inside.
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Then slightly beat the remaining egg white in a plate and coat the meatloaf with it. Then put it in a plate full of breadcrumbs and coat well on all sides.
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Put some vegetable oil in a frying pan and let it heat. When hot, put in the meatloaf and fry it on all sides.
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In the meantime, prepare a low casserole dish with 2 tbsp of extra virgin olive oil and 1 onion peeled and cut in half.
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Let it heat on a low flame and after 2 minutes add the fried meatloaf. Pour the white wine on it and after the alcohol has burnt off add the stock.
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Cover and let it cook on a slow fire until cooked through. Add some more stock if required during cooking. When cooked, let it cool down and then cut it in thick slices (around 1 cm – ½ inch). Serve warm.
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