If you’re looking for an original alternative to the classic beef meatloaf, the barded chicken and spinach meatloaf is the recipe for you. It’s a one-dish wonder that wins you over at first glance thanks to its savory ham crust and the gooey cheese center.
Chicken, often considered bland or tricky in the oven because it tends to dry out, here becomes the star of a moist, tender mixture thanks to the addition of spinach. The external “barding” is not just an aesthetic touch: the cooked ham (or pancetta) protects the meat during cooking, sealing in the juices and giving an irresistible savory note.
Whether you serve it hot to enjoy the melted Asiago, or warm during a summer dinner, this meatloaf will become your secret weapon to get even the little ones to eat their greens. So, as always, let’s go straight below the photo to discover how to make the Barded Chicken and Spinach Meatloaf 😉
See you soon with the next recipe, Ana Amalia!
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Barded Chicken and Spinach Meatloaf
- 1.1 lb chicken thigh (boneless and skinless)
- 10.6 oz spinach (fresh or frozen)
- 1 cup grated Parmigiano Reggiano
- 2 eggs (medium)
- 3.5 oz Asiago (or Montasio, cut into sticks)
- 5.3 oz cooked ham (or pancetta for barding)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 pinch nutmeg (for seasoning the spinach)
- 2 pinches salt
- to taste black pepper (ground)
Preparation of the Barded Chicken and Spinach Meatloaf
1. Preparing the spinach (the secret to moisture): The success of this meatloaf depends on how you handle the vegetables. In a large pan, heat a drizzle of olive oil with a whole clove of garlic.
If you use fresh spinach: wash it well and sauté it in the pan for a few minutes. It should only wilt slightly, remaining a bright green.
If you use frozen spinach: put it directly in the pan and cook it until fully thawed and the cooking water has evaporated.
My tip: Once cooked, let the spinach cool slightly and then squeeze it hard by hand or press it in a colander. This step is crucial: if the spinach stays too wet, the meatloaf mixture will be loose and hard to slice. Finally, roughly chop it with a knife and season with salt and a pinch of nutmeg.
2. Preparing the meat and the mixture: Take the boneless, skinless chicken thighs and pass them through a meat grinder or use a food processor in short pulses so you don’t heat the meat too much.
In a large bowl, combine the ground chicken, the well-drained spinach, the two eggs and the Parmigiano Reggiano.
Mix thoroughly (you can use your hands for a more even result) and season with salt and pepper. You should obtain a firm, workable mixture.
3. Assembly and barding: Place a sheet of parchment paper on your work surface. Arrange the slices of cooked ham (or pancetta) slightly overlapping to form a rectangle.
On top of the ham bed, spread the chicken and spinach mixture, leveling it with your hands or the back of a spoon until you form a rectangle about 3/4 inch high. Leave a couple of inches free from the edges of the ham.
Cut the Asiago or Montasio into sticks and place them in a single row down the center of the rectangle.
4. Rolling and baking: Using the parchment paper, lift one edge of the rectangle and begin to roll the meatloaf onto itself, pressing firmly. Wrap it in the same parchment paper like a candy to help it keep its shape.
Place the meatloaf on a baking tray and bake on the middle rack of a conventional oven preheated to 338°F for about 35 minutes.
5. The finishing touch: After 35 minutes, remove the meatloaf from the oven. Carefully open the parchment paper and, if you want a crispier barding, you can return it to the oven for another 5 minutes under the grill/broiler function.
Let it rest at least 5–10 minutes before slicing: this allows the juices to redistribute and the cheese to stabilize, giving you perfect, non-crumbly slices.
