The Chicken Meatloaf with Potatoes and Zucchini is a real delicacy. Soft, actually very soft and tasty, I am sure this main dish will also be liked by the little ones. An excellent trick to get them to eat disguised vegetables. Moreover, the cheesy filling will make this oven-baked meatloaf even more appealing. The stuffed potato and zucchini roll can also be cooked in a pan over very low heat and covered, taking care, if necessary, to add a bit of broth halfway through cooking, but just a small amount, so as to cook the meat well. If chicken is not preferred, it can be replaced with minced beef, pork, or even a mix. And now, let’s prepare the stuffed chicken meatloaf with potatoes and zucchini.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 340.77 (Kcal)
- Carbohydrates 20.38 (g) of which sugars 2.45 (g)
- Proteins 29.53 (g)
- Fat 15.98 (g) of which saturated 4.39 (g)of which unsaturated 3.52 (g)
- Fibers 1.69 (g)
- Sodium 729.47 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken Meatloaf with Potatoes and Zucchini
- 12.35 oz chicken breast (minced)
- 2 cups zucchini
- 1 cup potatoes
- 3.5 oz cheese
- 2.82 oz breadcrumbs
- 1 clove garlic
- 1 egg
- 1 bunch parsley
- to taste salt
- 0.7 oz breadcrumbs (for gratin)
- 1.35 tbsp extra virgin olive oil
- 4.23 oz cooked ham
- 4.23 oz scamorza cheese
What You Need for Chicken Meatloaf with Potatoes and Zucchini
- 1 Saucepan
- 1 Grater
- 1 Bowl
- Parchment paper
- 1 Baking pan
- 1 Potato masher
Procedure for Chicken Meatloaf with Potatoes and Zucchini
To prepare the Chicken Meatloaf with Potatoes and Zucchini, first, you need to cook the potatoes. After washing them, place them in a saucepan with cold water and cook until tender.
Alternatively, you can cook them in the microwave for 5-7 minutes after washing, pricking the skins before putting them in.
Once cooked, peel the potatoes and mash them with a potato masher or with a fork while they are still hot, collecting the puree in a bowl.
Wash the zucchini, trim them and grate them with a grater. Place them in a plate or colander, lightly salt them, and mix. Leave them like this for about half an hour, so they lose part of their liquid.
Squeeze the zucchini well with your hands, or place them on a kitchen towel, close it like wrapping a candy, and twist to extract as much liquid as possible.
If the zucchini are not well squeezed, they may release liquid into the mix, making it a bit too mushy. If this happens, add more cheese and breadcrumbs.
Place the squeezed zucchini in the same bowl with the potatoes. Also add the meat, cheese, breadcrumbs, egg, chopped garlic, parsley, and salt.
Knead all the ingredients to obtain a uniform and fairly soft mixture, but not mushy.
Lay out a sheet of parchment paper and sprinkle it with breadcrumbs. Place the meatloaf mixture on top and flatten it to form a square.
Stuff it with slices of cooked ham and sliced scamorza cheese, trying to leave the edges of the meat free.
Roll it up, using the parchment paper to help, and press to seal both the closure and the sides well.
Sprinkle a bit more breadcrumbs on the surface of the meatloaf and add a drizzle of extra virgin olive oil.
Bake in a preheated oven at 356°F (180°C) for about 30 minutes, checking from time to time, as oven temperatures are not all the same.
Once out of the oven, let the meatloaf rest for about ten minutes so it gains consistency.
Slice and serve the Chicken Meatloaf with Potatoes and Zucchini hot and cheesy. Enjoy your meal!
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FAQ (Questions and Answers)
Can it be made in advance?
Sure, when it’s time to serve, just heat it for a few minutes to soften the cheese.
What if some is left over?
Just put it in an airtight container and store it in the refrigerator for a couple of days.
