Easy Pumpkin Dump Cake Recipe

Introduction

Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort dish, combining lean ground chicken with savory herbs and melted mozzarella inside. Topped with marinara and a crispy cheesy breadcrumb crust, it’s a delicious meal the whole family will enjoy.

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, egg, parsley, Italian seasoning, and salt. Mix just until combined—avoid overmixing.
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 pieces down the center, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
5. Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
6. Step 6: Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
7. Step 7: After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
8. Step 8: Return to the oven and bake for another 15-20 minutes until the topping is golden and the center reaches 74°C (165°F).
9. Step 9: Let the meatloaf rest for 10 minutes before slicing and serving.

Tips & Variations

• Use fresh mozzarella strings for an extra gooey cheese center.
• Substitute ground turkey for a leaner option if preferred.
• Add chopped bell peppers or mushrooms to the onion mixture for added texture and flavor.
• Serve with a side of steamed vegetables or a fresh green salad to balance the meal.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave slices on medium power to avoid drying out. It’s also freezer-friendly for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought marinara sauce?

Yes, store-bought marinara works perfectly and can save preparation time. Choose your favorite brand or homemade sauce for best results.

How do I know when the meatloaf is fully cooked?

Ensure the internal temperature reaches 74°C (165°F) using a meat thermometer. This guarantees the ground chicken is safely cooked through.

Easy Pumpkin Dump Cake Recipe

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★★★★★

4.9 from 796 reviews

• Author: Sarah
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

This Parmesan Chicken Meatloaf is a delicious twist on the classic meatloaf, featuring ground chicken mixed with Parmesan and Italian seasonings, stuffed with melted mozzarella strings, and topped with marinara sauce and a crispy Parmesan breadcrumb crust. Baked until golden and juicy with a gooey cheese center, this comforting dish is perfect for an easy weeknight dinner or meal prep.

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Ingredients

Scale 1x2x3x

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

Cheese Filling

• 3 mozzarella cheese strings, cut into 1 cm slices

Toppings

• 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

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Instructions

1. Preheat and prepare: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
2. Sauté onion and garlic: Heat olive oil in a pan over medium heat. Cook the diced onion and minced garlic until softened and translucent, about 5 minutes. Remove from heat and let cool completely to avoid cooking the meat prematurely.
3. Mix meatloaf ingredients: In a large bowl, combine ground chicken, cooled onion-garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Mix gently until just combined to keep the meatloaf tender; avoid overmixing.
4. Form the loaf with cheese center: On the prepared baking sheet, pat two-thirds of the chicken mixture into a rectangle approximately 20 cm x 10 cm. Lay the sliced mozzarella cheese strings evenly down the center. Top with the remaining chicken mixture and carefully shape into a sealed loaf encasing the cheese.
5. Add marinara sauce and bake first phase: Spread marinara sauce evenly over the top of the meatloaf. Place in the preheated oven and bake for 45 minutes to cook through the chicken mixture.
6. Prepare breadcrumb topping: While the meatloaf bakes, combine panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl to create a crispy topping.
7. Add cheese and breadcrumbs topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Sprinkle shredded mozzarella cheese over the top, then evenly distribute the breadcrumb mixture.
8. Bake again until golden and cooked through: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden brown and the internal temperature reaches 74°C (165°F), ensuring food safety.
9. Rest and serve: Let the meatloaf rest for 10 minutes out of the oven to allow juices to redistribute before slicing and serving.

Notes

• Ensure the onion and garlic mixture is fully cooled before mixing with the ground chicken to prevent partially cooking the meat prematurely.
• Do not overmix the meat mixture to keep the meatloaf tender and moist.
• Check the internal temperature with a meat thermometer to confirm doneness and food safety.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.
• For a gluten-free version, substitute seasoned breadcrumbs and panko with gluten-free alternatives.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: parmesan chicken meatloaf, chicken meatloaf recipe, baked meatloaf, Italian meatloaf, cheesy meatloaf