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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Prepare Topping: While the meatloaf bakes, mix panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl for the crispy topping.
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.
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.
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