Parmesan Chicken Meatloaf Recipe

Introduction

Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort dish, combining lean ground chicken with savory herbs, cheese, and marinara sauce. It’s a hearty, cheesy meal perfect for weeknight dinners that everyone will love.

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)
• 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

1. Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray.
2. Step 2: Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
3. Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan cheese, egg, parsley, Italian seasoning, and salt. Mix just until combined – be careful not to overmix.
4. Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm by 10cm. Arrange the mozzarella cheese string slices down the center, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
5. Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
6. Step 6: Meanwhile, mix together the panko breadcrumbs, Parmesan cheese, melted butter, and chopped parsley for the topping.
7. Step 7: After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella cheese, then sprinkle the breadcrumb mixture over it.
8. Step 8: Return to the oven and bake for another 15 to 20 minutes, until the topping is golden and the internal temperature reaches 74°C (165°F).
9. Step 9: Let the meatloaf rest for 10 minutes before slicing and serving to allow the juices to settle.

Tips & Variations

• Use fresh herbs like basil or oregano instead of Italian seasoning for a different flavor profile.
• Swap the mozzarella strings for provolone or cheddar for a unique cheesy center.
• Adding a bit of crushed red pepper flakes can give the meatloaf a gentle spicy kick.
• To make it gluten-free, substitute seasoned breadcrumbs and panko with gluten-free alternatives.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 175°C (350°F) until warmed through to keep the topping crispy. You can also freeze slices wrapped tightly in foil or plastic wrap for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will yield a similar texture and flavor.

How do I know when the meatloaf is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 74°C (165°F) to ensure it’s safe to eat.

Parmesan Chicken Meatloaf Recipe

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★★★★★

4.9 from 111 reviews

• Author: Victor
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This Parmesan Chicken Meatloaf is a delicious, flavorful twist on traditional meatloaf, featuring ground chicken blended with Parmesan cheese, Italian herbs, and a gooey mozzarella cheese center. Topped with marinara sauce and a crispy panko-Parmesan crust, it offers a perfect balance of cheesy richness and savory herbs. Baked to golden perfection, this hearty dish is ideal for family dinners or meal prep.

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Ingredients

Scale 1x2x3x

Meatloaf Mixture

• 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)

Topping & 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)

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add finely diced onion and minced garlic, cooking for about 5 minutes until softened and fragrant. Allow this mixture to cool completely before combining.
3. Prepare Meatloaf Mixture: In a large bowl, combine ground chicken, cooled onion-garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, fresh parsley, Italian seasoning, and salt. Mix gently just until everything is combined to avoid a tough texture.
4. Form Meatloaf Base: Pat about two-thirds of the chicken mixture onto the prepared baking sheet into a 20cm by 10cm rectangle. Arrange mozzarella cheese string slices evenly down the center.
5. Seal with Remaining Meat: Top the cheese with the remaining chicken mixture, shaping the entire loaf carefully to seal the cheese inside and create a neat loaf shape.
6. Add Sauce and Bake: Spread marinara sauce evenly over the top of the meatloaf. Bake in the preheated oven for 45 minutes, allowing the loaf to cook through.
7. Prepare Topping: While the meatloaf bakes, mix panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl for the crispy topping.
8. Add Cheese and Topping: After 45 minutes, remove the meatloaf from the oven. Add shredded mozzarella cheese on top, then sprinkle the breadcrumb mixture over the cheese layer.
9. Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden and the center temperature reaches 74°C (165°F), ensuring safe doneness.
10. Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Slice and serve warm with your favorite sides.

Notes

• Do not overmix the chicken mixture to keep the meatloaf tender.
• Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) for food safety.
• The mozzarella strings inside provide a delicious, gooey center—avoid cutting the loaf too soon to prevent cheese from leaking out.
• Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 2 months.
• For extra flavor, you can add a pinch of red pepper flakes to the onion and garlic sauté.

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

Keywords: Parmesan chicken meatloaf, chicken meatloaf recipe, cheesy meatloaf, baked chicken meatloaf, Italian-style meatloaf