Wednesday, November 4, 2020

Chicken Parmesan Meatloaf


Chicken Parmesan Meatloaf

This meatloaf tasted so delicious and the marinara sauce and cheese made it so moist and not at all dry. I really love this variation and it can also be frozen ahead and just put in the oven. We all liked it and will be back!


  • 1 egg
  • 2 pounds of ground chicken
  • ¼ cup of milk
  • 1 teaspoon Italian seasoning
  • 2 garlic cloves, minced
  • ½ teaspoon of salt
  • ¼ cup grated Parmesan
  • ½ cup seasoned breadcrumbs
  • 2 tablespoons of olive oil
  • ⅓ cup finely diced onion
  • 2 tablespoons chopped fresh parsley
  • 3 fillets of mozzarella cheese


  • 1 tablespoon of melted butter
  • 1 cup grated mozzarella cheese
  • ½ cup marinara sauce
  • 1 tablespoon of chopped fresh parsley
  • 2 tablespoons of panko breadcrumbs
  • 1 ½ tablespoon grated Parmesan


First, preheat oven to 400 ° F. Line baking dish with foil and spray with cooking spray.

Then, cook the onion and garlic in olive oil over medium heat until softened. Cool completely.

Combine all the meatloaf ingredients in a large bowl until well combined.

Place 2/3 of the mixture on the loaf pan and form an 8 "x4" square. Hollow out in the middle and add the cheese. Top with remaining meat mixture and form a cheese loaf to seal.

Garnish with marinara sauce and cook for 45 minutes.

Combine breadcrumbs, butter, Parmesan and parsley.

Top the meatloaf with mozzarella and breadcrumbs. Bake for an additional 15 to 20 minutes or until the center of the loaf reaches 165 ° F.

Let cool 10 minutes before slicing. Happy Cooking Time.