Introduction

This Italian-inspired Parmesan chicken meatloaf is a delicious twist on a classic comfort dish. Packed with flavorful herbs, melted mozzarella cheese inside, and topped with marinara sauce and crispy breadcrumbs, it brings all the favorite flavors of chicken parmesan to your dinner table.

The image shows a loaf of pull-apart garlic bread with multiple layers of golden-brown, crispy top crust and melted white cheese oozing out between each torn section. Each layer is filled with green parsley and small bits of garlic, creating a textured look with spots of darker toasted cheese on top. The bread's edges are browned and crunchy, while the inside looks soft and fluffy, all placed on a wooden board with some fresh parsley on the side, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for topping)
1 tablespoon butter, melted
1 tablespoon fresh parsley, chopped (for topping)
120 g mozzarella cheese, shredded (for topping)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and lightly spray it.
Step 2: Heat the olive oil in a pan over medium heat. Cook the diced onion and minced garlic until softened, about 5 minutes. Let this mixture cool completely before proceeding.
Step 3: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, fresh parsley, Italian seasoning, and salt. Mix gently just until combined to keep the meatloaf tender.
Step 4: Pat two-thirds of the chicken mixture into a rectangle about 20cm x 10cm on the prepared baking sheet. Arrange the mozzarella cheese string slices down the center, then cover with the remaining chicken mixture. Shape into a loaf, sealing the cheese inside completely.
Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
Step 6: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
Step 7: After 45 minutes, remove the meatloaf from the oven. Top with shredded mozzarella cheese, then sprinkle the breadcrumb mixture over it. Return to the oven and bake for another 15-20 minutes until the topping is golden and the internal temperature reaches 74°C (165°F).
Step 8: Let the meatloaf rest for 10 minutes before slicing to help it hold together and keep the melted cheese inside. Serve warm.

Tips & Variations

Cool the sautéed onions completely before mixing to avoid partially cooking the egg.
Do not overmix the meat mixture; mix just until combined for a tender texture.
Use mozzarella cheese strings rather than block mozzarella—they melt perfectly without leaking excessively.
Seal the cheese well within the meat mixture to prevent it from escaping during baking.
Let the meatloaf rest before slicing for clean cuts and to retain moisture.
You can substitute ground turkey or lean beef for the chicken if preferred.
Make ahead by assembling the uncooked meatloaf and refrigerating for up to 24 hours before baking.
Add finely diced peppers or courgette sautéed with the onions for extra vegetables, ensuring excess moisture is cooked off.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 180°C (350°F) oven until warmed through. For longer storage, freeze individual portions wrapped in foil for up to 4 months; no need to thaw before reheating, though you may need to add a few extra minutes to the cook time.

How to Serve

A close-up view of a loaf of pull-apart garlic cheese bread on a white marbled surface, showing multiple thick layers of bread in golden brown color, each layer filled with melted white cheese that stretches slightly and is topped with green parsley flakes and small bits of garlic. The bread crust is crispy and browned, contrasting with the soft, cheesy inside. The loaf is partially cut to reveal the layers inside, with hints of garlic and herbs visible throughout. There is a small bunch of parsley on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mince?

Yes! Ground turkey works well, and you can also use lean beef or pork. Just avoid fatty meat to prevent a greasy meatloaf.

Why didn’t my cheese melt?

Using light or reduced-fat cheese strings can affect melting. Use standard full-fat mozzarella strings for the best melt and texture.

Can I make this in a loaf tin?

Yes, but using a baking sheet allows the marinara sauce to caramelize on the edges. If using a tin, check for excess liquid halfway through cooking and drain if needed.

What can I serve with this meatloaf?

Garlic mashed potatoes, roasted vegetables, a simple green salad, or buttered pasta all pair wonderfully with this Parmesan chicken meatloaf.

Can I freeze the uncooked meatloaf?

Yes, provided the ground chicken has not been previously frozen. Wrap well and freeze for up to 4 months. Thaw completely in the fridge before baking and add extra cooking time if needed.

Why is my meatloaf dry?

Overcooking can dry out lean ground chicken. Ensure the internal temperature reaches 74°C (165°F) and don’t skip the milk and egg, which add necessary moisture.

Can I add vegetables to the mixture?

Yes, finely dice some peppers or courgette and sauté them with the onions first to remove excess moisture before adding to the meat mixture.