Mozzarella-Stuffed Chicken Meatloaf

New creation that I just took out of the oven. Smells awesome, tastes even better!


I'm a big fan of using chopped-meat chicken for meatloaf. Usually, I toss in half a packet of powdered ranch dressing and call it a day. But, I had some store-brand part-skim mozzarella cheese I got on sale for $1.99 that I wanted to use up, so I made this an Italian-style meatloaf.


With the ground chicken, I tossed in one egg, and about a cup of homemade bread crumbs. I had some leftover stale Italian bread laying around, and used a hand grater to make my bread crumbs. I mixed in about a tablespoon of oregano, and maybe 1/2 tablespoon each of salt and pepper -- really just eyeballed it. After tossing the crumbs and seasonings, I dropped it into the chicken and egg mixture and did a quick mix with my hands. At the last minute, I decided to grate in a quarter of an onion I had sitting in my fridge. Mixed it all together, and was ready to assemble the meatloaf.


So, I guess I could have shredded the mozzarella and combine it with the chicken, bread crumb and onion mixture. Instead, I decided to build the meatloaf in layers. I cut the block of mozzarella into the thinnest slices I could make. On a greased baking tray, I put down a layer of the meat mixture, then a layer of cheese. I kept making layers until I used up all of the meat mixture on top. I smoothed out the sides of the meatloaf with my hands, making sure all the cheese was covered. Then I popped it into a 400° oven for 40 minutes, until it was cooked all the way through and was golden brown all the way around.


I guess I should stop here a moment, and tell you that I always cook a meatloaf on a baking tray. I guess you could use a loaf pan, but I like a nice golden brown crust all the way around. Also, in a loaf pan, I feel like the fat drippings just collect at the bottom of the pan and make the meatloaf soggy. On a baking tray, the fat spreads out away from the loaf and leave it with that gold brown crust that I like. To each their own, I suppose.


So, after taking the meatloaf out, I let it sit for a while. I didn't want to cut into it and have all the cheese run out, so just something to keep in mind.

This meatloaf turned out really, really good! You can see the layers of mozzarella, which gives this another layer of texture along with the grated onions and the meatloaf itself. Garnished with a couple sprigs of thyme I forgot I had. Time to eat!!