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Parmesan Chicken Meatloaf Recipe

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★★★★★

4.7 from 65 reviews

This Parmesan Chicken Meatloaf is a flavorful and comforting dish featuring tender ground chicken mixed with aromatic herbs and cheese. Stuffed with mozzarella cheese strings and topped with a savory marinara sauce and cheesy breadcrumb topping, it’s baked to golden perfection for a juicy and satisfying meal suitable for family dinners.

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
  • 3 mozzarella cheese strings (cut into 1cm slices)

Topping and Sauce

  • 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. Preheat Oven: Preheat your oven to 200°C (400°F). Prepare a baking sheet by lining it with foil and spraying it with cooking spray to prevent sticking.
  2. Sauté Vegetables: Heat olive oil in a pan over medium heat. Add finely diced onion and minced garlic, cooking until softened, about 5 minutes. Remove from heat and let cool completely to avoid cooking the egg in the meat mixture prematurely.
  3. Mix Meatloaf Ingredients: In a large bowl, combine ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until combined to keep the meatloaf tender and not dense.
  4. Shape Meatloaf with Cheese Filling: Pat two-thirds of the chicken mixture onto the prepared baking sheet, shaping it into a 20cm by 10cm rectangle. Arrange the sliced mozzarella cheese strings down the center of this base layer. Top with the remaining meat mixture, shaping and sealing into a loaf to encase the cheese.
  5. Apply Sauce and Bake: Spread marinara sauce evenly over the top of the meatloaf. Place in the preheated oven and bake for 45 minutes to start cooking the meat through.
  6. Prepare Topping: While the meatloaf bakes, mix together panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley. This topping will add a crispy, cheesy crust.
  7. Add Cheese and Topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Sprinkle shredded mozzarella evenly over the top, then cover with the prepared breadcrumb mixture.
  8. Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the internal temperature of the meatloaf reaches 74°C (165°F), ensuring it is safely cooked.
  9. Rest and Serve: Let the meatloaf rest for 10 minutes after baking. This allows juices to redistribute, making the meatloaf easier to slice and more flavorful when served.

Notes

  • Do not overmix the meat mixture to keep the meatloaf tender and moist.
  • Ensure the mozzarella is fully enclosed to avoid it leaking out during baking.
  • Use a meat thermometer to verify the internal temperature reaches 74°C (165°F) for safe poultry consumption.
  • Letting the meatloaf rest after baking helps retain moisture for better texture.
  • You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme if preferred.

Keywords: Parmesan chicken meatloaf, cheesy chicken meatloaf, baked chicken meatloaf, Italian meatloaf, mozzarella stuffed meatloaf

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