Description
This Parmesan Chicken Meatloaf is a flavorful and hearty twist on the classic comfort food, combining lean ground chicken with savory Parmesan cheese, fresh herbs, and a cheesy mozzarella center. Baked to perfection with a crispy breadcrumb topping and a rich marinara sauce glaze, this meatloaf is perfect for a family dinner that’s both satisfying and nutritious.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- ⅓ cup finely diced onion
- 2 cloves garlic, minced
- 2 lbs ground chicken
- ½ cup seasoned bread crumbs
- 2 tsp milk
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- ½ tsp salt
- 3 mozzarella cheese strings, cut into ½ inch slices
Topping
- ½ cup marinara sauce
- 2 tbsp panko bread crumbs
- 1 ½ tbsp grated Parmesan cheese
- 1 tbsp butter, melted
- 1 tbsp chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a loaf pan with foil and lightly grease it with cooking spray to prevent sticking and make cleanup easier.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat and sauté the finely diced onion and minced garlic until soft and fragrant. Remove from heat and allow to cool completely to avoid cooking the eggs later in the mixture.
- Mix Meatloaf Ingredients: In a large bowl, combine ground chicken, seasoned bread crumbs, milk, grated Parmesan cheese, egg, chopped fresh parsley, Italian seasoning, salt, and the cooled onion and garlic mixture. Mix thoroughly to ensure an even distribution of flavors.
- Shape Meatloaf: Transfer the mixture into the prepared loaf pan and shape it into a compact 8 by 4 inch square to ensure even cooking.
- Add Marinara Sauce Topping: Spread the marinara sauce evenly over the top of the meatloaf, adding moisture and tangy flavor.
- Bake Initial Layer: Place the meatloaf in the preheated oven and bake for 45 minutes, allowing it to cook through and develop a crust.
- Prepare Breadcrumb Topping: While the meatloaf bakes, in a small bowl combine panko bread crumbs, grated Parmesan cheese, melted butter, and chopped parsley to make a crunchy topping.
- Add Cheese and Breadcrumbs: Remove the meatloaf from the oven. Sprinkle the shredded mozzarella cheese over the top, then evenly distribute the breadcrumb mixture on top of the cheese for added texture and flavor.
- Finish Baking: Return the meatloaf to the oven and bake for an additional 15 to 20 minutes until the internal temperature reaches 165°F (75°C), ensuring it is fully cooked and the topping is golden and bubbly.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Slice and serve warm for a delicious, comforting meal.
Notes
- For a gluten-free version, substitute seasoned bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers without compromising flavor or texture.
- Ensure the onion and garlic mixture is completely cooled before mixing with the eggs to prevent cooking the eggs prematurely.
- Use a food thermometer to verify the internal temperature reaches 165°F (75°C) to ensure food safety.
- This meatloaf can be prepared a day in advance and refrigerated before baking for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/6th of loaf)
- Calories: 320
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg
