Parmesan Chicken Meatloaf Recipe

Introduction

Parmesan Chicken Meatloaf is a delicious twist on a classic comfort food, combining lean ground chicken with flavorful herbs and cheese. This recipe features gooey mozzarella baked inside and a golden, cheesy crust that makes every bite satisfying and tender.

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

1. Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray 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. Let this cool completely.
3. Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan cheese, egg, parsley, Italian seasoning, and salt. Mix just until combined—avoid overmixing for a tender meatloaf.
4. Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, shaping it into a rectangle about 20cm by 10cm. Arrange the mozzarella cheese string slices down the center, then top with the remaining chicken mixture. Shape into a loaf, sealing the cheese inside completely.
5. Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes in the preheated oven.
6. Step 6: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
7. Step 7: After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella evenly over the top, then add the breadcrumb mixture.
8. Step 8: Return the meatloaf to the oven and bake for another 15 to 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 allow the juices to redistribute.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or chili flakes to the chicken mixture.
• Substitute the marinara sauce with pesto or a creamy mushroom sauce for variety.
• Use gluten-free breadcrumbs if you need a gluten-free option.
• Fresh herbs like basil or oregano can enhance the aroma and taste if parsley isn’t available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 175°C (350°F) oven until heated through, about 15-20 minutes, or microwave slices on medium power until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will produce a similar texture and flavor.

How do I know when the meatloaf is fully cooked?

The internal temperature should reach 74°C (165°F). Using a meat thermometer is the best way to ensure safety and prevent overcooking.

Parmesan Chicken Meatloaf Recipe

Print Recipe

★★★★★

4.7 from 739 reviews

This Parmesan Chicken Meatloaf is a delicious, cheesy twist on a classic comfort food. Made with ground chicken and seasoned breadcrumbs, it features a molten mozzarella center and a flavorful marinara sauce topping, finished with a golden breadcrumb and cheese crust. Perfectly baked to juicy perfection, it’s an ideal hearty dinner option that combines Italian flavors with wholesome ingredients.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatloaf Base

• 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

1. Preheat oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
2. Cook aromatics: Heat olive oil in a pan over medium heat, add finely diced onion and minced garlic, and cook until softened, about 5 minutes. Remove from heat and allow to cool completely to avoid cooking the egg when mixed.
3. Make meatloaf mixture: 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 ingredients are combined; avoid overmixing to keep the meatloaf tender.
4. Shape meatloaf and add cheese: On the prepared baking sheet, pat two-thirds of the chicken mixture into a 20cm x 10cm rectangle. Lay the sliced mozzarella string cheese evenly down the center. Cover with the remaining meat mixture and shape the mixture into a tight loaf, sealing the cheese inside.
5. Apply marinara and bake: Spread marinara sauce evenly over the top of the meatloaf. Bake in the preheated oven for 45 minutes, allowing the meat to set and begin cooking through.
6. Prepare breadcrumb topping: In a small bowl, mix panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley to create a flavorful crust topping.
7. Add cheese and topping: Remove the meatloaf from the oven after 45 minutes. Sprinkle shredded mozzarella cheese over the top, then evenly distribute the breadcrumb mixture to cover the cheese and loaf surface.
8. Finish baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping turns golden and crispy, and the internal temperature of the meatloaf reaches 74°C (165°F) to ensure it’s fully cooked and safe to eat.
9. Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows juices to redistribute, ensuring moist and flavorful slices ready to serve.

Notes

• Make sure the onion and garlic mixture is fully cooled before adding to the ground chicken to prevent premature cooking of the egg.
• Use a meat thermometer to check that the internal temperature reaches 74°C (165°F) for safe consumption.
• If you don’t have mozzarella cheese strings, use sliced mozzarella cheese as an alternative.
• To keep the meatloaf moist, avoid overmixing the meat mixture.
• This meatloaf can be made ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.

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