Description

This Parmesan Chicken Meatloaf is a delicious and wholesome twist on the classic meatloaf, made with ground chicken, Italian herbs, and a delightful mozzarella cheese center. Topped with marinara sauce and a golden breadcrumb-Parmesan crust, it’s a comforting and flavorful dish perfect for family dinners.

Ingredients

Scale

Main Meatloaf Ingredients

2 tablespoons olive oil
80 g onion (finely diced)
2 garlic cloves (minced)
900 g ground chicken
60 g seasoned breadcrumbs
2 teaspoons milk
30 g Parmesan cheese (grated)
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon Italian seasoning
½ teaspoon salt
3 mozzarella cheese strings (cut into 1cm slices)

Toppings and Sauce

120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g Parmesan cheese (grated)
1 tablespoon butter (melted)
1 tablespoon fresh parsley (chopped)
120 g mozzarella cheese (shredded)

Instructions

Preheat and prepare baking sheet: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
Sauté onion and garlic: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic and cook until soft and translucent, about 5 minutes. Remove from heat and let cool completely.
Mix meatloaf ingredients: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Mix gently until just combined, being careful not to overmix.
Shape the meatloaf: On the prepared baking sheet, pat two-thirds of the chicken mixture into a rectangular shape roughly 20cm by 10cm. Lay the mozzarella cheese string slices evenly down the center of this meat layer. Cover with the remaining chicken mixture and shape into a neat loaf, sealing the cheese inside.
Add marinara sauce and bake: Spread the marinara sauce evenly over the top of the meatloaf. Place the baking sheet in the oven and bake for 45 minutes.
Prepare breadcrumb topping: While the meatloaf bakes, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl. This will become the golden crust topping.
Add cheese and breadcrumb topping: After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella over the top, then evenly distribute the breadcrumb mixture on top.
Finish baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden and bubbly, and the internal temperature reaches 74°C (165°F) to ensure it’s fully cooked.
Rest and serve: Remove from the oven and let the meatloaf rest for 10 minutes. This allows the juices to redistribute for easier slicing and best flavor. Slice and serve warm.

Notes

Do not overmix the meat mixture to keep the meatloaf tender.
Make sure the internal temperature of the meatloaf reaches 74°C (165°F) for food safety.
Using fresh parsley adds a bright flavor, but dried can be substituted if needed.
Allowing the meatloaf to rest before slicing helps maintain juicy slices.
Breadcrumbs can be replaced with gluten-free alternatives if needed.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Parmesan Chicken Meatloaf, Italian meatloaf, cheesy meatloaf, baked chicken loaf, mozzarella stuffed meatloaf, comfort food, family dinner