Spinach and Artichoke Chicken Meatloaf made with ground chicken, spinach, Asiago cheese and Panko breadcrumbs makes a healthy weeknight dinner.
This Spinach and Artichoke Chicken Meatloaf tastes as good as it sounds. And since today is National Poultry Day, this seems all too fitting for today’s post.
I had set out to purchase ground turkey, but the ground chicken was half the price and since I knew I was going to be making a meatloaf out of it, chicken it was going to be.
Making a meatloaf is a great way to use up leftover vegetables you may have from the week, like the spinach I added to this and it’s so easy.
How do you make Spinach and Artichoke Chicken Meatloaf?
For this recipe you’ll need ground chicken, defrosted frozen chopped spinach, artichoke hearts, Asiago cheese, Panko breadcrumbs, EVOO, garlic powder, salt and pepper.
Preheat oven to 350 degrees F. Combine all ingredients in a bowl until well blended. Form the mixture into a rectangular shape and place in an oven safe baking dish.
Bake for approximately 50-60 minutes or until the meatloaf has reached its proper internal temperature. If you’re short on time during the week, prepare it the night before as it does heat up well. T
his Spinach Artichoke Chicken Meatloaf had all of the wonderful flavors of spinach artichoke dip and my family LOVED it! ~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Meatloaf Recipes
Sign up for my weekly newsletter and receive a FREE eBook!
Spinach and Artichoke Chicken Meatloaf
Ingredients
- 1 pound ground chicken
- 1 cup defrosted frozen chopped spinach (or 2 cups fresh chopped spinach)
- 1 cup chopped artichokes hearts (not marinated)
- 1/2 cup shredded asiago cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients in a bowl until well blended.
- Form the mixture into a rectangular shape and place in an oven safe baking dish. Bake for approximately 55-60 minutes or until the meatloaf has reached an internal temperature of 170 degrees F.
What a great idea. I always have leftover frozen spinach (from making quiche or whatever), so I will definitely remember this next time!
Thanks Lesa!
I just nominated you for a Versatile Blogger award! Swing by my blog to pick it up 🙂
Thank you so much Britni, I’ll head over shortly! xo
This looks amazing Carrie!
Thank you!
Beautiful, and than I’d eat almos anythin with artichokes
Thank you Joshua!
yummy! this looks amazing. 🙂
xo,
~M
Thank you Melissa, it was! xo
I’m so curious about this recipe…it’s green meatloaf!! I do love artichokes and spinach, so this has really peaked my interest!
I know…it’s seems odd to eat green food but it was very tasty! 🙂
Carrie, I love this healthy meatloaf recipe! I can’t wait to try it! Spinach in a meatloaf…genius! 🙂
Thanks Amee! 🙂