The stuffed chicken meatloaf is an easy and very quick main dish that you can prepare in advance and bake before eating.
You can also enrich the stuffed chicken meatloaf with seasonal vegetables if you want to make it more colorful and lighter than with ham, but I assure you that today’s version is truly fantastic.
Meatloaves are known to be very appreciated and are perfect for a family lunch, maybe on a Sunday, but they are also great for festive days. I’ve created for you a collection of meatloaf with the best recipes from my blog, so you can find them all together.
Of course, there are also delicious vegetarian meatloaves to offer to our friends who do not eat meat as a valid alternative.
Here below, I leave you other meatloaf recipes to try and propose at home, and then, as always, let’s go right after the photo to discover how to prepare the stuffed chicken meatloaf!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Stuffed Chicken Meatloaf Ingredients
- 21 oz chicken breast
- 3.5 oz cooked ham
- 3.5 oz latteria cheese (or scamorza or asiago)
- 2.1 oz grated Parmesan cheese
- 2 eggs
- 1 milk roll
- as needed milk (to soften the roll)
- 1 sprig chopped parsley
- 2 pinches salt
Stuffed Chicken Meatloaf Preparation
To prepare the stuffed chicken meatloaf, first finely chop the chicken breast with a cutter or a food processor if you don’t have a meat grinder.
Place the ground chicken in a bowl and add the eggs, grated cheese, season with salt and the chopped parsley.
Soak the crumb of a milk roll in milk, squeeze it out, and add it to the chicken breast in the bowl.
Then mix everything with a wooden spoon to combine.
Preheat the oven to 392°F.
Pour the meatloaf mixture onto a rectangle of parchment paper and, using your hands, spread it out to form a rectangle, pressing well to avoid empty spaces.
Cover the rectangle with cheese slices, place the cooked ham on top of the cheese, and with the parchment paper, roll up the chicken meatloaf, pressing well to shape and compact it.
Seal the edges well, place the chicken meatloaf on a baking sheet lined with parchment paper, brush the meatloaf with some oil, and bake.
Bake the stuffed chicken meatloaf for at least 35 minutes until a crust forms on the surface.
I recommend checking with a meat thermometer that the core temperature of the meatloaf reaches 158°F to ensure it’s cooked properly without drying out.
Once cooked, remove from the oven and let it rest for 5 minutes before slicing. Serve it at the table still warm and…ENJOY YOUR MEAL
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How to Store Stuffed Chicken Meatloaf
The chicken meatloaf can be stored in the refrigerator for 3 days in an airtight container.
You can freeze the chicken meatloaf once cooked and cooled. To reheat it, let it thaw, slice it, and heat it on a hot grill for a few minutes on each side.
You can freeze the chicken meatloaf once cooked and cooled. To reheat it, let it thaw, slice it, and heat it on a hot grill for a few minutes on each side.
Other Recipes
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