Parmesan Chicken Meatloaf Recipe
Introduction
This Parmesan Chicken Meatloaf is a delicious twist on a classic comfort dish, combining tender ground chicken with melted mozzarella cheese in the center. It’s topped with savory marinara sauce and a crispy breadcrumb crust for a meal the whole family will love.
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)
- 1 tablespoon butter (melted)
- 1 tablespoon fresh parsley (chopped)
- 120 g mozzarella cheese (shredded)
Instructions
- Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
- Step 2: Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
- Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix just until combined – don’t overmix.
- 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 pieces down the center, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
- Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
- Step 6: Meanwhile, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
- Step 7: After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
- Step 8: Return to the oven and bake for another 15-20 minutes until the topping is golden and the center reaches 74°C (165°F).
- Step 9: Let the meatloaf rest for 10 minutes before slicing and serving.
Tips & Variations
- Use fresh mozzarella for a creamier, meltier center and shredded mozzarella with whole milk for topping to get a gooey crust.
- For extra flavor, add a teaspoon of smoked paprika or chili flakes to the chicken mixture.
- Substitute ground turkey if you prefer a leaner meat option.
- Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.
Storage
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze cooked meatloaf for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this meatloaf ahead of time?
Yes, you can assemble the meatloaf a day ahead and keep it covered in the refrigerator. Bake it fresh when ready to serve.
How do I know when the meatloaf is fully cooked?
The internal temperature should reach 74°C (165°F). Use a meat thermometer inserted in the center to check doneness for safety and juiciness.
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Parmesan Chicken Meatloaf Recipe
- Total Time: 80-85 minutes
- Yield: 6–8 servings 1x
Description
This Parmesan Chicken Meatloaf is a delicious twist on the classic comfort food, featuring tender ground chicken blended with Parmesan cheese, Italian herbs, and a savory stuffing of mozzarella cheese strings. Baked to perfection with a flavorful marinara sauce topping, then finished with a crispy panko breadcrumb and cheese crust, this meatloaf is both hearty and satisfying, perfect for a family dinner.
Ingredients
Scale
Main Meatloaf 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)
Topping and 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 with cooking spray to prevent sticking.
- Sauté Aromatics: Heat the olive oil in a pan over medium heat. Cook the finely diced onion and minced garlic until softened, about 5 minutes. Remove from heat and allow this mixture to cool completely to avoid cooking the egg in the meat mixture.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, cooled onion and garlic, seasoned breadcrumbs, milk, Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until combined to maintain moisture and tenderness.
- Assemble Meatloaf: On the prepared baking sheet, pat two-thirds of the chicken mixture into a rectangular shape approximately 20cm x 10cm. Lay the mozzarella cheese string pieces evenly down the center. Carefully cover the cheese with the remaining chicken mixture and shape into a compact loaf, sealing in the cheese.
- Add Sauce and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place in the preheated oven and bake for 45 minutes to allow the meat to cook through and the flavors to meld.
- Prepare Topping: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley for the topping.
- Add Cheese and Breadcrumbs: After 45 minutes, 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 layer.
- Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the internal temperature of the meatloaf reaches 74°C (165°F) to ensure it is fully cooked.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring moist and tender slices. Slice and serve warm.
Notes
- Be careful not to overmix the meat mixture to keep the meatloaf tender.
- Make sure the onion and garlic mixture is completely cooled before mixing into the meat to prevent partially cooking the egg.
- Use a meat thermometer to ensure the meatloaf reaches the safe internal temperature of 74°C (165°F).
- You can swap ground chicken for ground turkey if desired, maintaining the same quantities.
- Letting the meatloaf rest before slicing helps prevent it from falling apart.
- Use fresh parsley for the best flavor, but dried can be substituted in a pinch (use about one-third the amount).
- Line the baking sheet with foil for easy cleanup and to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: parmesan chicken meatloaf, chicken meatloaf recipe, baked chicken meatloaf, mozzarella stuffed meatloaf, Italian meatloaf
