Italian Chicken Meatloaf
- Yield 6 servings
- Cooking Oil Spray
- -- 1# Ground Chicken
- -- 1# Ground Chicken Sausage
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Green Bell Pepper
- 1 tablespoon Worshire Sauce
- 1 tablespoon Chili Sauce
- 1 tablespoon Black Pepper
- 2 -- Tsps Garlic Salt
- 1/2 cup Rolled Oats
- 1 -- Egg Beaten
- 2 -- 1# Bags Frozen Vegetables
- 2 tablespoons Olive Oil
- 1 teaspoon Rosemary
- 1 teaspoon Seasoned Salt
- 6 -- Thin Slices Prosciutto
- 1 cup Marinara Sauce
- 1 cup Fresh Grated Parmesan Cheese
Preheat oven to 375 degrees.
Spray a 9/13" Baking Dish with cooking oil spray and set aside.
Spray a loaf pan with cooking oil spray and set aside.
In a large bowl combine the ground chicken, chicken sausage, onions, peppers, worshire sauce, chili sauce, black pepper and garlic salt. Add the oats and beaten egg. Mix well (I use my hands). Transfer to the loaf pan, pressing down firmly with back of spoon, put in the refrigerator while you prepare the vegetables.
Pour the vegetables in a large bowl and drizzle the olive oil over all. Add the rosemary and seasoned salt. Toss gently to distribute the seasonings.
In a 9×13" baking dish, invert the chilled meatloaf pan to the center of dish, gently pull the loaf pan straight up to remove.
Lay the prosiciutto across top of loaf, overlapping pieces.
Pour the marinara sauce over the prosiciutto, letting it run down sides.
Arrange vegetables around the loaf and bake in the preheated oven for 45 minutes. Spread the parmesan cheese over loaf and vegetables and return to oven for 10 minutes.
Remove from oven and let sit for 10 minutes before serving.