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
- 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
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.
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.
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.
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.
Put some vegetable oil in a frying pan and let it heat. When hot, put in the meatloaf and fry it on all sides.
In the meantime, prepare a low casserole dish with 2 tbsp of extra virgin olive oil and 1 onion peeled and cut in half.
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.
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.