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!
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Spinach and Artichoke Chicken Meatloaf
- 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
- 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.