The name already has you drooling doesn’t it? It’s a combination of two favourite meals with a side of green goodness disguised as pasta…. the kind of meal that would have had me fooled a child. One of the best ways to trick a picky eater like myself is to finely, and I mean very finely, shop up vegetables until they no longer resemble vegetables. It’s sad isn’t it? I still have to use this trick on myself with certain veggies.
I first stumbled upon parmesan chicken meatloaf on Pinterest a while ago but never got around to making it until today. I shouldn’t have waited so long. The meatloaf was so moist and flavourful and the bowties just a little spicy from the fresh garlic. The homemade tomato sauce I canned back in the summer when veggies were still fresh (sigh) was the perfect compliment to this decadent meal. It’s easy enough for a weeknight but fancy enough that you could serve it company.
Chicken Parmesan Meatloaf
- 1 package ground chicken, preferably organic
- 1 egg
- about a cup of bread crumbs
- roughly 1/2 Cup of ricotta cheese
- however much dried basil and oregano as you see fit (or if you don’t like either of those two add whichever Italian spices you wish, go ahead, make it your own)
- a handful or two of chopped baby kale, spinach and chard, chopped
- 3 cloves of garlic, minces
- olive oil
- sea salt and freshly ground pepper
- Mozzarella cheese
- spinach, kale and chard pesto (recipe below)
- homemade tomato sauce (I used a roasted garlic one we canned last summer)
Preheat oven to 350.
Put all ingredients except olive oil in a large mixing bowl and combine, adding enough breadcrumbs until the mixture resembles meatloaf consistency (slightly sticky but dry enough to form a loaf). Coat a baking dish with olive oil and shape meat into a loaf inside dish, drizzle with olive oil and sprinkle with salt and pepper.
After 25 minutes, top with a spoon or two full of spinach, kale and chard pesto (recipe below). Cook another five minutes. Cover with tomato sauce and shredded mozzarella cheese. Cook until 10 to 15 minutes until bubbly and golden.
Spinach, Kale and Chard Pesto Bowties
- two or three handfuls of baby spinach, kale and chard
- couple of drizzles of olive oil
- 1 clove of garlic
- crushed red pepper flakes to taste
- sea salt and freshly ground black pepper
- Parmesan cheese
- 1 Tbsp of butter (don’t be shy)
Place garlic and greens in a food processor and pulse until fine. Drizzle in olive oil and continue to pulse until it resembles pesto. Toss in a few spoonfuls of Parmesan.
Cook pasta until al dente. Return to pot with butter and pesto and stir until each little crevice of those bowties are covered in delicious, fresh, leafy green pesto. Top with a little more parm and some fresh ground pepper.
Leafy greens contain magnesium which is a calming mineral and something I am trying to consume more of to deal with some anixety issues I have been having.