Description
This Parmesan Chicken Meatloaf is a delicious, tender, and flavorful twist on classic meatloaf made with ground chicken and rich Parmesan cheese. Topped with a savory marinara sauce and a crispy breadcrumb and mozzarella topping, it’s perfect for a comforting family dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Meatloaf:
- 2 tablespoons olive oil
- ⅓ cup finely diced onion
- 2 cloves garlic, minced
- 2 pounds ground chicken
- ½ cup seasoned bread crumbs
- 2 teaspoons milk
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 3 mozzarella cheese strings, cut into ½” slices
Topping:
- ½ cup marinara sauce
- 2 tablespoons Panko bread crumbs
- 1½ tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line a baking pan with foil and lightly spray it with cooking spray to prevent sticking.
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely diced onion and minced garlic, cooking until softened and fragrant. Remove from heat and allow to cool completely before mixing with the meat.
- Combine Meatloaf Ingredients: In a large bowl, mix together the ground chicken, sautéed onion and garlic, seasoned bread crumbs, milk, grated Parmesan cheese, egg, fresh parsley, Italian seasoning, and salt. Stir just until everything is evenly combined, being careful not to overmix.
- Form the Meatloaf: Transfer the meat mixture to the prepared baking pan. Shape it into a roughly 8″ x 4″ square. Press the mozzarella cheese string slices into the top of the meatloaf evenly.
- Add the Marinara and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place the pan in the oven and bake for 45 minutes.
- Prepare the Topping: While the meatloaf bakes, in a small bowl combine the Panko bread crumbs, grated Parmesan cheese, melted butter, and chopped parsley.
- Add Topping and Cheese: Remove the meatloaf from the oven after the initial bake. Sprinkle the shredded mozzarella cheese evenly over the top, then add the breadcrumb mixture.
- Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the topping is golden and bubbly.
- Rest and Serve: Remove the meatloaf from the oven and let it cool for about 10 minutes before slicing. This helps the meatloaf hold its shape and enhances the flavors.
Notes
- Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- To reheat leftovers, cover with foil and warm in the oven until heated through.
- Leftovers freeze well for up to 4 months. Wrap individual slices in foil and place in a freezer bag for convenient reheating without thawing.
