Description

This Parmesan Chicken Meatloaf is a delicious twist on a classic comfort food, featuring moist ground chicken blended with aromatic herbs, Italian seasonings, and rich Parmesan cheese. It’s stuffed with mozzarella string cheese for an ooey-gooey center and topped with a savory marinara sauce and crispy breadcrumb-Parmesan crust, baked to golden perfection.

Ingredients

Scale

Meatloaf Mixture

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

Filling

3 mozzarella cheese strings, cut into 1cm slices

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

Preheat the oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it 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 let this mixture cool completely.
Mix meatloaf ingredients: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until combined to avoid tough meatloaf.
Form and fill the loaf: Pat two-thirds of the chicken mixture onto the prepared baking sheet in a rectangular shape about 20cm by 10cm. Arrange the mozzarella cheese string slices evenly down the center, then top with the remaining chicken mixture. Shape the top to form a well-sealed loaf with the cheese enclosed.
Add marinara sauce and bake: Spread the marinara sauce evenly over the top of the meatloaf. Place it in the oven and bake for 45 minutes.
Prepare topping: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl to create a flavorful crust topping.
Add cheese and crumb topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Top it with shredded mozzarella cheese, then sprinkle the buttery breadcrumb mixture evenly over the top.
Finish baking: Return the meatloaf to the oven and bake for an additional 15–20 minutes until the topping is golden brown and the internal temperature of the meatloaf reaches 74°C (165°F) ensuring it’s fully cooked.
Rest then serve: Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. This helps retain moisture and makes slicing easier.

Notes

Ensure not to overmix the meat mixture to keep the meatloaf tender.
Use a meat thermometer to confirm the internal temperature reaches 74°C (165°F) for safe consumption.
Letting the meatloaf rest improves texture and juiciness.
You can substitute ground turkey for ground chicken if preferred.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Parmesan chicken meatloaf, chicken meatloaf recipe, baked meatloaf, mozzarella stuffed meatloaf, Italian meatloaf