Parmesan Chicken Meatloaf Recipe

Introduction

Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort food. Filled with gooey mozzarella and seasoned with Italian herbs, this dish makes a satisfying meal perfect for any night of the week.

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 (for topping)
• 1 tablespoon butter, melted
• 1 tablespoon fresh parsley, chopped (for topping)
• 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. Remove from heat and let cool completely.
3. Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined to keep the mixture tender.
4. Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string slices down the center, then cover with the remaining chicken mixture. Shape into a 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: While baking, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
7. Step 7: After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella over the top, then generously add the breadcrumb mixture.
8. Step 8: Return the meatloaf to the oven and bake for another 15–20 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 ensure clean slices and keep the cheese inside.

Tips & Variations

• Cool the onions completely before mixing to prevent cooking the egg in the mixture.
• Don’t overmix the meat mixture to keep the meatloaf tender.
• Use standard cheese strings as they melt nicely without leaking excessively.
• Seal the cheese well inside the meatloaf to prevent it from escaping during cooking.
• For a make-ahead option, assemble the meatloaf and refrigerate up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C oven until heated through. You can also freeze portions wrapped in foil for up to 4 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey is a suitable substitute and will work well in this recipe with similar cooking times.

How do I know when the meatloaf is fully cooked?

The meatloaf is fully cooked when the internal temperature reaches 74°C (165°F). Use a meat thermometer to check the center for best results.

Parmesan Chicken Meatloaf Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Parmesan Chicken Meatloaf is a savory and tender main dish featuring ground chicken mixed with flavorful ingredients like Parmesan cheese, Italian seasoning, and fresh parsley. Filled with melty mozzarella cheese strings and topped with marinara sauce and a golden breadcrumb-Parmesan crust, this meatloaf is both comforting and impressive. It’s baked to perfection in the oven, ensuring a juicy interior with a crispy topping, perfect for a family dinner or meal prep.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the meatloaf:

• 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 1 cm slices

For the topping:

• 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. Preheat oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray to prepare for baking.
2. Sauté aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened, about 5 minutes. Remove from heat and allow this mixture to cool completely before using.
3. 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 just until combined to avoid overmixing which can make the meatloaf dense.
4. Form base layer: Pat two-thirds of the chicken mixture onto the prepared baking sheet, shaping it into a rectangle approximately 20 cm by 10 cm.
5. Add cheese filling: Arrange the mozzarella cheese string slices down the center of the meatloaf base layer evenly.
6. Top and shape loaf: Cover the cheese with the remaining chicken mixture, shaping and sealing it into a loaf to enclose the cheese inside well.
7. Apply marinara and bake: Spread the marinara sauce evenly over the top of the meatloaf. Bake in the preheated oven for 45 minutes.
8. Prepare breadcrumb topping: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped fresh parsley in a small bowl.
9. Add cheese and breadcrumb topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Top it with the shredded mozzarella cheese, then evenly sprinkle the breadcrumb mixture over the top.
10. Finish baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden and the internal temperature of the meatloaf reaches 74°C (165°F) ensuring it’s fully cooked.
11. Rest before serving: Remove meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute and makes slicing easier while keeping the cheese inside intact. Slice and serve warm.

Notes

• Cool the sautéed onions and garlic completely before mixing with egg to avoid prematurely cooking it.
• Do not overmix the meat mixture; gentle mixing keeps the meatloaf tender.
• Use standard mozzarella cheese strings for the filling as they melt perfectly and stay contained.
• Seal the edges of the meatloaf well around the cheese filling to prevent leaking during baking.
• Resting the meatloaf before slicing is key for neat slices and to keep melted cheese inside.
• Always check the internal temperature; the safe cooking temperature is 74°C (165°F).
• You can assemble the meatloaf up to 24 hours ahead and refrigerate before baking.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat leftovers covered with foil in a 180°C oven until warmed through.
• Freeze portions wrapped in foil for up to 4 months for future meals.

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