Chicken Meatloaf with Pistachio Mortadella and Creamy Cheese

Chicken Meatloaf with Pistachio Mortadella (Polpettone di Pollo)

Category: Main Dishes
Serves: 6

If you’re looking for a hearty, flavorful dish to serve your family or guests, this Chicken Meatloaf with Pistachio Mortadella is a perfect choice. It combines the tenderness of chicken with the richness of mortadella, the creaminess of ricotta, and the subtle sharpness of Grana Padano cheese. This dish is perfect for any occasion and offers a delicious twist on the traditional meatloaf.

Ingredients:

Instructions:

1. Prepare the Ingredients
   Start by cutting the Edamer cheese into small cubes. Then, place the cubes in a food processor and pulse until finely chopped. This will make the cheese easier to incorporate into the meat mixture, adding a creamy and flavorful texture.

2. Mix the Base
   Transfer the chopped Edamer cheese into a large mixing bowl. Add the ground chicken, ensuring that the chicken is evenly distributed throughout the mixture. Then, add the well-drained ricotta cheese, the grated Grana Padano, and the marjoram leaves. Be sure to break the marjoram leaves into smaller pieces to evenly distribute the aroma and flavor.

3. Season the Mixture
   Crack the egg into the bowl and add salt and black pepper to taste. Use your hands or a spoon to thoroughly mix everything together. The egg helps bind the ingredients, so make sure the mixture is well-combined.

4. Incorporate the Bread Crumbs
   Gradually add the bread crumbs to the mixture, stirring constantly to ensure everything is absorbed. The bread crumbs will help the meatloaf hold its shape and give it the perfect texture.

5. Shape the Meatloaf
   Once the mixture is well-combined, place it onto a sheet of parchment paper. Use your hands to shape it into a traditional meatloaf shape, or you can get creative and shape it into an oval or cylindrical form. The parchment paper will make it easier to handle and shape.

6. Chill the Meatloaf
   After shaping the meatloaf, wrap it tightly with the parchment paper. Place it in the refrigerator to chill for at least one hour. Chilling the meatloaf allows the flavors to meld together and helps it hold its shape during cooking.

7. Sear the Meatloaf
   Once the meatloaf has chilled, remove it from the refrigerator and unwrap it from the parchment paper. Heat the extra virgin olive oil in a large skillet or a pan suitable for both stovetop and oven use. If you don’t have an oven-safe pan, you can transfer the meatloaf to a baking dish later.

   Carefully place the meatloaf into the pan. Use a spatula or tongs to gently sear the meatloaf on all sides until it forms a beautiful golden-brown crust. This step is essential for locking in the juices and creating a flavorful exterior.

8. Finish Cooking in the Oven
   Once the meatloaf is browned on all sides, cover the pan with a piece of aluminum foil. This helps retain moisture and ensures the meatloaf cooks evenly. Transfer the pan to a preheated oven at 180°C (350°F) and bake for 30-40 minutes, or until the internal temperature reaches 75°C (165°F). This ensures the meatloaf is cooked through and juicy.

9. Serve and Enjoy
   After baking, remove the meatloaf from the oven and let it rest for a few minutes before slicing. This helps retain the juices within the meatloaf and ensures it stays tender. Slice and serve with your favorite sides, such as mashed potatoes, steamed vegetables, or a crisp salad.

This Chicken Meatloaf with Pistachio Mortadella is a fantastic dish that’s both comforting and flavorful. The combination of tender chicken, creamy cheeses, and the rich flavor of pistachio mortadella creates a memorable meal that’s sure to impress. The recipe is simple enough to prepare on a weeknight, yet elegant enough for a special occasion. Try it for your next family dinner or gathering, and enjoy the compliments you’ll receive!