Muffaletta Meatloaf

5 from 1 vote

My Muffaletta Stuffed Meatloaf Recipe is DECADENT! Filled with traditional Muffuletta fixings, you'd never know it's gluten free & low carb.

Prep Time14

Cook Time1 20

Total Time1 34

Course: Main Course

Cuisine: American

Diet: Diabetic, , Gluten Free

Servings: Servings

Calories: 579kcal

Equipment

1 Loaf pan
Parchment paper

Ingredients

Olive Filling

1 ½ cups Shredded Mozzarella Cheese
⅔ cup Green Olives drained
⅔ cup Black Olives drained
¼ cup Giardiniera drained
2-3 Pepperoncini Drained (optional)
1 tablespoon Fresh Italian Parsley Finely chopped
1 teaspoon Dried Oregano
1 teaspoon Finely Minced Garlic
Ground Pepper

Meatloaf

2 lbs Ground Chicken
⅓ cup Fresh Italian Parsley chopped
1 Large egg
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
¾ teaspoon Pepper
½ teaspoon Salt
150 grams Thinly Sliced Mortadella 5 oz
150 grams Thinly Sliced Genoa Salami 5 oz
100 grams Thinly Sliced Ham 3.5 oz
8 slices Provolone Cheese
¼ cup Butter
¼ cup Finely chopped parsley
1 teaspoon Garlic Powder

Instructions

Make Your Olive Filling

Place Mozzarella into a medium bowl.
Chop olives and giardiniera, add to the bowl.
Trim the stem ends off the pepperoncini, allow any trapped brine to drain. Chop, add to the bowl along with the parsley, oregano, and garlic.
Stir well to combine, then season with ground pepper, to taste. Set aside.

Make the Meatloaf

Preheat oven to 350 F, generously grease a meatloaf pan, set aside.
In a large bowl, mix together chicken, parsley, egg, garlic powder, onion powder, oregano, pepper, and salt.
Spread chicken mixture out onto a sheet of parchment paper that’s been sprayed with nonstick cooking spray. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
Lay out the mortadella slices to cover the chicken - leaving 1" uncovered, across each of the short sides.
Top even layers of salami, ham, and finally the provolone slices.
Finally, evenly spread the olive and mozzarella mixture over the whole thing.
Starting with one of the short ends, roll up the meatloaf along the length of it - the parchment paper will help with this.
Be sure to pick up the paper on the end you’re rolling, going kind of up and over, rather than a straight roll. You want to keep the filling in, not push it.
Transfer meatloaf to the prepared pan, seam side down.
Whisk together melted butter, parsley, and garlic powder. Brush butter mixture over meatloaf.
Bake for 1 hour 20 minutes - 1 hour 30 minutes, or until a meat thermometer measures the internal temperature at 165 F.
Carefully drain liquid from the pan, before removing the meatloaf and serving.

Notes

Once cooled to almost room temperature, leftover meatloaf can be wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 3 days. Best served Reheated.

Nutrition