Mozzarella and Spinach Stuffed Chicken Meatloaf

Courtesy of Bakin’ and Eggs

Serves 6 to 8

1 pound ground chicken (We tested this with ground beef and it was delicious. Try it with classic meatloaf mix, turkey, chicken etc.)

1 cup marinara sauce, divided

½ cup fresh bread crumbs

1 teaspoon Italian seasoning

1 tablespoon fresh parsley, diced

½ large onion, finely diced

2 garlic cloves, smashed and minced

2 eggs, lightly beaten

¼ cup grated parmesan cheese

½ teaspoon fennel seed, crushed (optional)

1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze all the water out)

1½ cups shredded mozzarella cheese, divided

Preheat oven to 350˚. Line a 9-inch loaf pan with foil, shiny side down.

In a large bowl, combine chicken, ¼ cup marinara sauce, bread crumbs, herbs, fennel, garlic, onion, eggs and parmesan cheese and mix well.

Press half of chicken mixture into loaf pan, creating a one-inch indentation down the center. Leave one-inch thickness on all sides. Mix together spinach and 3/4 cup mozzarella cheese and spoon into the indentation. Cover with remaining chicken mixture and seal edges.

Top with remaining ¾ cup marinara sauce and ¾ cup cheese and bake for 50-60 minutes, or until internal temperature reaches 160˚. Let stand for 10 minutes and then lift out of loaf pan using foil edges. Slice and serve with additional marinara sauce, if desired.