Spinach-Stuffed Chicken Meatloaf

Instructions

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1. - Preheat the oven to 350 degrees F. Lightly spray a loaf pan with nonstick cooking spray.
2. - Heat olive oil in a large skillet or sauté pan over medium-high heat. Add onions and sauté until soft, about 5-6 minutes. Add spinach and garlic and sauté until spinach is wilted, about 2-3 minutes. Remove the spinach mixture from the pan and use paper towels to squeeze the excess moisture from the spinach. Set aside.
3. - In a large bowl, stir together the chicken, panko, mayonnaise, Parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder, and thyme until just combined (be careful not to overmix).
4. - On a sheet of plastic wrap, spread the chicken mixture into an even 12”x9” rectangle. Spread the spinach mixture over the top of the chicken. Using the plastic wrap, roll the meatloaf from the short end jellyroll-style. Place the meatloaf seam side down into the prepared loaf pan.
5. - In a small bowl, stir together the ketchup, brown sugar, Dijon mustard, and vinegar until well mixed. Spread the ketchup mixture on top of the meatloaf in the loaf pan.
6. - Bake, uncovered, in the preheated oven for 55-65 minutes, or until an instant-read thermometer inserted into thickest portion of meatloaf reads 165 degrees F. Remove from oven and let rest for 10 minutes before slicing and serving.