• Preheat oven to 350 F, generously grease a meatloaf pan, set aside.

Spinach Filling:

• In a large pan, saute onion, green onion, garlic, and olive oil together over medium heat until soft and translucent.
• Add spinach, continue to cook until spinach is wilted down to almost nothing.
• Drain well, cool to room temperature.
• Squeeze out any remaining liquid, transfer to a mixing bowl.
• Add dill, feta, lemon zest, and nutmeg, stir until everything is well incorporated. Season with salt and pepper, to taste.

Stuffed Chicken Meatloaf

• In a large bowl, mix together chicken, seasonings, and egg.
• Spread chicken out onto a sheet of parchment paper. I like to aim for the length of my loaf pan (8"), by however long it ends up, when spread to about ¾" thick.
• Spread the spinach mixture across the chicken, leaving 1" uncovered, across each of the short sides.
• 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.
• Bake for 1 hour 20 minutes, or until a meat thermometer measures the internal temperature at 165 F.
• Carefully drain excess water from the pan, before removing the meatloaf and serving.