Step 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.
Step 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.
Step 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.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 6
Grease the skillet with the remaining 1 tablespoon oil. Add meat loaves.
Step 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).
Step 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.