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Gianluca Deiana Abis: Polpettone Di Pollo/ Chicken Meatloaf

Prep. time: 20 minutes

Cook Time: 70 minutes Difficulty: 2 out of 5 Serve: 6

Ingredients: 1 1/2 lb Ground chicken 8 oz Mortadella with pistachios 5 oz Edamer cheese (Substitute with cheddar or Gouda) 1/2 cup of Ricotta 1/8 cup of Grana Padano DOP, grated 1 Egg 1/8 cup of Breadcrumbs Marjoram qb 1/4 cup of Extra virgin olive oil Salt qb Black pepper qb


To prepare chicken meatloaf, first cut the cheese and mortadella into cubes, then transfer it to a blender. Now mix it with ground chicken, then add the well-drained ricotta, grated Grana, marjoram leaves, salt, pepper and egg. Knead with your hands to mix the ingredients, then add the breadcrumbs and knead again until everything is mixed well. Transfer the mixture on a sheet of parchment paper and shape it with your hands of a meatloaf, then wrap it in the same parchment paper and seal the roll by folding the ends downwards. Let it harden in the refrigerator for at least one hour. After that, remove the parchment paper and heat the oil in a pan or in a large pot that is also suitable for cooking in the oven. Brown the meatloaf from all sides so that a nice crust is formed, helping yourself with two scoops or a kitchen tongs, be careful not to break it. At this point, cover the pan with aluminum foil and bake at 400 F for 60 minutes. Once cooked (if you have a thermometer, check that the internal temperature has reached 140°), take out your chicken meatloaf and serve.

Chef tips:

If you wish you can replace the mortadella with cooked ham or add dried fruit such as chopped pistachios or hazelnuts.

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