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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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