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1
Heat an oven-safe skillet over medium heat. Add 2 tablespoons olive oil and spinach; toss until almost wilted, about 1 minute. Stir in garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until just combined, about 30 seconds. Transfer cooked spinach to a bowl.
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2
Cook prosciutto in the same skillet over medium heat, breaking apart with tongs, until brown but not crispy, 2 to 3 minutes. Remove from skillet and place in a small bowl.
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3
Melt butter in the skillet over medium heat. Cook and stir mushrooms until softened, about 5 minutes. Remove and place mushrooms in a bowl.
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4
Preheat oven to 350 degrees F (175 degrees C).
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5
Combine ground chicken, almond meal, Parmesan cheese, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl using a fork. Mix by hand and divide the mixture in half. Flatten each portion to 1/2-inch thickness by pressing down with the palm of your hand. Top with cooked spinach and prosciutto. Roll each portion into a loaf, sealing the spinach and prosciutto inside.
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6
Grease the skillet with the remaining 1 tablespoon oil. Add meat loaves.
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7
Place skillet in the preheated oven and bake until meat loaves are no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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8
Whisk chicken broth and arrowroot powder together in a large glass measuring cup. Microwave for 2 minutes. Remove skillet from the oven and pour in the broth and cooked mushrooms. Continue baking until liquid is reduced, about 15 minutes.
