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Parmesan Chicken Meatloaf Recipe

Parmesan Chicken Meatloaf Recipe
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4.8 from 9 reviews

This Italian-inspired chicken meatloaf is packed with Parmesan, stuffed with melted mozzarella, and topped with marinara sauce and crispy breadcrumbs – all the flavors of chicken parmesan in meatloaf form!

Ingredients

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 1cm 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 your oven: Preheat to 200°C (400°F) and line a baking sheet with foil sprayed with cooking spray.
  2. Cook onion and garlic: Heat olive oil in a pan, cook onion and garlic until softened, about 5 minutes. Let cool.
  3. Prepare meatloaf mixture: Combine ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt in a bowl. Mix until just combined.
  4. Form the meatloaf: Pat two-thirds of the chicken mixture on the baking sheet, place mozzarella cheese down the center, top with remaining mixture, and shape into a loaf.
  5. Add topping and bake: Spread marinara sauce over the top, bake for 45 minutes.
  6. Prepare breadcrumb topping: Mix panko breadcrumbs, Parmesan, melted butter, and parsley.
  7. Finish baking: Top meatloaf with shredded mozzarella and breadcrumb mixture, bake for 15-20 minutes until golden and internal temperature reaches 74°C (165°F).
  8. Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

  • Cool the onions completely before mixing to avoid cooking the egg.
  • Don’t overmix the meat mixture – this keeps it tender.
  • Use standard cheese strings – they melt perfectly without leaking excessively.
  • Seal the cheese well to prevent it escaping during cooking.
  • Rest before slicing – this is crucial for clean slices and keeping the cheese inside.
  • Check internal temperature – it should reach 74°C (165°F).
  • Make ahead – assemble and refrigerate up to 24 hours before baking.
  • Storage – refrigerate leftovers for up to 3 days.
  • Reheating – cover with foil and warm in a 180°C oven.
  • Freezing – wrap portions in foil and freeze for up to 4 months.

Nutrition

Find it online: https://cookedbysarah.com/parmesan-chicken-meatloaf-recipe/