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Rolled Chicken Meatloaf with Carrots and Spinach

Rolled Chicken Meatloaf with Carrots and Spinach is a tasty main course made with chicken, cream and egg yolk around a flavorful filling.
Recipe Rolled Chicken Meatloaf with Carrots and Spinach
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Servings for 8 people

The Rolled Chicken Meatloaf with Carrots and Spinach is a tasty recipe that works both as a main course and as an appetizer. A soft mixture made with chicken breast, bread softened in milk, cream and egg yolks wraps around a flavorful filling of buttery carrots and spinach, which also creates a lovely splash of color when you slice it.

The recipe for this Chicken Meatloaf is really simple, and it’s baked in the oven with a little water in the bottom of the dish, which helps keep the Chicken Roll with Carrots and Spinach perfectly soft and moist. This recipe is also very practical because you can make it well ahead of time and serve it lukewarm or even cold, perhaps as part of a buffet. Your guests will love it.

If you’re looking for more tasty Meatloaf Recipes, we suggest the Florentine Meatloaf, the Meatloaf in Pastry Stuffed with Hard-Boiled Eggs and the Vegetable Meatloaf with a Gooey Center. If instead you’re looking for more Chicken Breast Recipes that are a little different from the usual, try the Herb-Crusted Chicken Breast, the Chicken Breast Rolls with Feta, Herbs and Pancetta and the Potato-Crusted Chicken Breasts.

Now let’s tie on our aprons and get our ingredients ready: today we’re making a tasty Rolled Chicken Meatloaf with Carrots and Spinach together.

Ingredients for 8 people

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Method

  1. To make the Rolled Chicken Meatloaf with Carrots and Spinach, start with the vegetables: wash the spinach and peel the carrots, trimming off both ends. Melt a pat of butter in a skillet and wilt the spinach with a pinch of salt, covered with the lid. Slice the carrots into thin rounds and sauté them in a skillet with a drizzle of extra virgin olive oil and a sprig of thyme, seasoning with salt and pepper.
    Rolled Chicken Meatloaf with Carrots and Spinach, step 1: cooking the spinach and carrots
  2. When the spinach has wilted, remove the lid and let it dry out for a few more moments, then turn off the heat and let it cool. When the carrots are tender too, turn off the heat and let them cool.
  3. Meanwhile, make the meatloaf mixture: in a food processor, combine the boiled chicken, salt, pepper, the bread softened in the milk and squeezed well, the cream and the egg yolk, and blend everything into a smooth mixture. Spread the mixture over a sheet of parchment paper, lay the sautéed carrots and the spinach on top and roll it up on itself to close it.
    Rolled Chicken Meatloaf with Carrots and Spinach, step 3: blending the chicken mixture
    Rolled Chicken Meatloaf with Carrots and Spinach, step 3: rolling up the meatloaf around the vegetables
  4. Wrap the meatloaf in the parchment paper and twist the ends like a candy wrapper, then wrap it in aluminum foil and place it in a high-sided baking dish. Add boiling water to come halfway up the sides and bake in a conventional oven at 180 °C (350 °F) for about 40 minutes. Once ready, take the meatloaf out of the oven and let it cool slightly before removing the foil and parchment paper.
    Rolled Chicken Meatloaf with Carrots and Spinach, step 4: wrapping the meatloaf for baking
  5. Slice your Rolled Chicken Meatloaf with Carrots and Spinach and serve it lukewarm. Finally, remember to download our App with exclusive content and fewer ads!
    Rolled Chicken Meatloaf with Carrots and Spinach

Variations and Alternatives

If you want to make the Rolled Chicken Meatloaf with Carrots and Spinach richer, you can add diced cheese to the filling, or cured meats such as ham or prosciutto, but adjust the seasoning of the meatloaf mixture accordingly.

Tips

We recommend that you tightly seal the Rolled Chicken Meatloaf with Carrots and Spinach before baking, so that no water gets inside and spoils it. Also, always wait until it’s lukewarm before slicing it, so the slices won’t break.

Storage

The Rolled Chicken Meatloaf with Carrots and Spinach keeps in the fridge, in an airtight container, for 2-3 days.

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