Parmesan Chicken Meatloaf Recipe

Introduction

This Parmesan Chicken Meatloaf is a flavorful twist on the classic comfort dish. Packed with seasoned ground chicken, melty mozzarella cheese, and topped with a crispy breadcrumb crust, it’s sure to become a family favorite. Perfect for an easy weeknight dinner that feels special.

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 1 cm 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 diced onion and minced garlic until softened, about 5 minutes. Remove from heat and let cool completely.
3. Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Mix just until combined, being careful not to overmix.
4. Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm by 10cm. Arrange the mozzarella cheese string slices down the center.
5. Step 5: Top with the remaining chicken mixture and carefully shape into a loaf, sealing the cheese inside to prevent leakage.
6. Step 6: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes in the preheated oven.
7. Step 7: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
8. Step 8: 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.
9. Step 9: Return the meatloaf to the oven and bake for another 15 to 20 minutes, or until the topping is golden and the internal temperature reaches 74°C (165°F).
10. Step 10: Let the meatloaf rest for 10 minutes before slicing and serving to ensure clean slices and keep the cheese inside.

Tips & Variations

• Make sure the onion and garlic mixture has completely cooled before adding to the meat to avoid cooking the egg prematurely.
• Avoid overmixing the meat mixture to keep the meatloaf tender and moist.
• Use standard mozzarella cheese strings for melting without excessive leakage inside the meatloaf.
• Seal the meatloaf edges tightly to keep the cheese filling inside while baking.
• Feel free to add chopped spinach or bell peppers for extra veggies inside the loaf.
• Make ahead by assembling the loaf and refrigerating for up to 24 hours before baking.

Storage

Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C oven until heated through. You can also freeze portions wrapped tightly in foil for up to 4 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

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

How can I tell when the meatloaf is fully cooked?

The internal temperature should reach 74°C (165°F) when checked with a meat thermometer. This ensures it is safe to eat and juicy inside.

Parmesan Chicken Meatloaf Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This Parmesan Chicken Meatloaf recipe features a tender blend of ground chicken, Parmesan cheese, and Italian seasonings, filled with melted mozzarella cheese strings and topped with a savory marinara sauce and crispy breadcrumb topping. Baked to perfection, it’s a flavorful and hearty dish perfect for family dinners.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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 Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray to prevent sticking.
2. 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 the mixture cool completely to avoid cooking the egg later.
3. Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped fresh parsley, Italian seasoning, and salt. Mix lightly just until all ingredients are evenly incorporated, being careful not to overmix to keep the meatloaf tender.
4. Shape Meatloaf with Cheese Filling: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle approximately 20cm x 10cm. Arrange the mozzarella cheese strings evenly down the center of this rectangle. Carefully top with the remaining meat mixture and shape into a proper loaf, making sure to seal the edges well so the cheese stays inside during baking.
5. Add Marinara Sauce and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place in the preheated oven and bake for 45 minutes.
6. Prepare Topping: While the meatloaf is baking, mix together the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley to create the topping.
7. Add Topping and Finish Baking: Remove the meatloaf from the oven after 45 minutes. Sprinkle shredded mozzarella cheese over the top, then evenly distribute the breadcrumb mixture. 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).
8. Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period ensures clean slices and keeps the cheese filling warm and contained.

Notes

• Cool the onions completely before mixing to avoid cooking the egg.
• Don’t overmix the meat mixture to keep the meatloaf tender.
• Use standard mozzarella cheese strings for the filling as they melt perfectly without leaking excessively.
• Seal the cheese well inside the meatloaf to prevent it from escaping during cooking.
• Rest before slicing to ensure clean slices and keep the cheese inside.
• Check internal temperature to ensure it reaches 74°C (165°F) for safe consumption.
• Make ahead by assembling and refrigerating the meatloaf up to 24 hours before baking.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat leftovers covered with foil in a 180°C oven until warmed through.
• Freeze portions wrapped in foil for up to 4 months.

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