Description
Parmesan Chicken Meatloaf adds cheesy depth to a classic favorite. Each slice is tender, flavorful, and satisfying.
Ingredients
Scale
Protein:
- 900 g ground chicken
- 3 mozzarella cheese strings
- 120 g mozzarella cheese
- 30 g Parmesan cheese
- 1 egg
Binders and Seasonings:
- 60 g seasoned breadcrumbs
- 2 tablespoons panko breadcrumbs
- 2 teaspoons milk
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoons fresh parsley
Aromatics and Liquids:
- 2 tablespoons olive oil
- 80 g onion
- 2 garlic cloves
- 120 ml marinara sauce
- 1 tablespoon butter
- 20 g Parmesan cheese
Instructions
- Warm your oven to 400°F. Cover a baking sheet with foil and coat with cooking spray to prevent sticking.
- Sauté 80 g finely diced onion and 2 minced garlic cloves in 2 tablespoons olive oil over medium heat for 5 minutes until softened. Allow the mixture to cool completely.
- Combine 900 g ground chicken, cooled onion mixture, 60 g seasoned breadcrumbs, 2 teaspoons milk, 30 g Parmesan, 1 egg, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, and ½ teaspoon salt in a large bowl. Mix gently until ingredients are just incorporated.
- Spread two-thirds of the chicken mixture onto the prepared baking sheet, creating a 20cm x 10cm rectangle. Layer 3 sliced mozzarella cheese strings down the center, then cover with remaining chicken mixture, carefully sealing the cheese inside.
- Drizzle 120 ml marinara sauce evenly across the top of the meatloaf. Slide into the preheated oven and bake for 45 minutes.
- Prepare the topping by stirring together 2 tablespoons panko breadcrumbs, 20 g Parmesan, 1 tablespoon melted butter, and 1 tablespoon chopped parsley in a small bowl.
- Remove meatloaf from oven after 45 minutes. Sprinkle 120 g shredded mozzarella across the surface, then scatter the prepared breadcrumb mixture on top.
- Return to the oven and bake for an additional 15-20 minutes until the topping turns golden and the center reaches an internal temperature of 165°F.
- Allow the meatloaf to rest for 10 minutes before slicing to help it set and retain its juices.
Notes
- Ensure the onion and garlic mixture is completely cool before mixing with chicken to prevent tough meatloaf texture.
- Mix the chicken mixture gently and minimally to keep the meatloaf tender and prevent a dense, compact result.
- For a gluten-free version, swap regular breadcrumbs with gluten-free breadcrumbs or almond flour.
- Always use a meat thermometer to check the internal temperature reaches 74°C (165°F) for safe chicken consumption.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 313 kcal
- Sugar: 2 g
- Sodium: 402 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 103 mg