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Parmesan Chicken Meatloaf Recipe

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★★★★★

4.5 from 51 reviews

This Italian-inspired Parmesan Chicken Meatloaf is a delicious twist on classic chicken parmesan, packed with flavorful ground chicken, Parmesan cheese, and a gooey mozzarella cheese center. Topped with marinara sauce and a crispy breadcrumb Parmesan topping, this hearty dish is perfect for a comforting dinner.

Ingredients

Scale

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. Prepare the aromatics: Heat olive oil in a pan over medium heat and cook the diced onion and minced garlic until soft and fragrant, about 5 minutes. Remove from heat and let cool completely to avoid cooking the egg when mixed.
  2. Mix the meatloaf: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until combined to keep the texture tender.
  3. Shape with the cheese filling: Line a baking sheet with foil and lightly spray it. Pat two-thirds of the chicken mixture into a rectangle approximately 20cm by 10cm. Lay the mozzarella cheese string slices down the center, then cover with the remaining chicken mixture and carefully shape into a loaf ensuring the cheese is fully enclosed.
  4. Bake with marinara sauce: Spread the marinara sauce evenly over the top of the meatloaf. Bake in a preheated oven at 200°C (400°F) for 45 minutes.
  5. Add the topping: While baking, mix together panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley. After 45 minutes, remove the meatloaf from the oven; sprinkle shredded mozzarella on top, then evenly cover with the breadcrumb mixture. Return to the oven and bake for an additional 15-20 minutes until the topping turns golden and the internal temperature reaches 74°C (165°F).
  6. Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the meatloaf to set and helps keep the melted cheese inside for clean slices.

Notes

  • Cool the sautéed onions and garlic completely before mixing with the raw chicken mixture to prevent partially cooking the egg.
  • Mix just until combined to avoid a tough meatloaf texture.
  • Use standard full-fat mozzarella cheese strings for best melting results; reduced-fat versions may not melt properly.
  • Seal the cheese well inside the meatloaf to prevent leakage during baking.
  • Allow the meatloaf to rest after baking for best slicing and cheese retention.
  • Check internal temperature to confirm it reaches 74°C (165°F) to ensure food safety.
  • You can prepare the meatloaf up to 24 hours in advance and refrigerate before baking.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat covered with foil in a 180°C oven until warmed through.
  • Freeze wrapped portions in foil for up to 4 months; thaw completely before baking.

Keywords: chicken meatloaf, parmesan chicken meatloaf, Italian meatloaf, mozzarella stuffed meatloaf, baked chicken meatloaf, Parmesan cheese recipes

Find it online: https://biteandenjoy.com/parmesan-chicken-meatloaf-recipe/