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Avatar photoErin Clark

Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf is an Italian-inspired, tender, and juicy meatloaf that captures the flavors of Chicken Parmesan. It features ground chicken, a hidden center of melted mozzarella cheese, and a crispy, cheesy panko topping.
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Prep Time 20 minutes
Cook Time 1 hour
Rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g ground chicken (or turkey/lean beef)
  • 80 g onion, finely diced
  • 2 garlic cloves, minced
  • 60 g seasoned breadcrumbs
  • 30 g Parmesan cheese, grated (for meatloaf)
  • 1 egg
  • 2 tsp milk
  • 2 tbsp fresh parsley, chopped (for meatloaf)
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 3 mozzarella cheese strings, cut into 1 cm slices
  • 2 tbsp olive oil (for sautéing onion/garlic)
  • 120 ml marinara sauce (for topping)
  • 2 tbsp panko breadcrumbs (for topping)
  • 20 g Parmesan cheese, grated (for topping)
  • 1 tbsp butter, melted (for topping)
  • 1 tbsp fresh parsley, chopped (for topping)
  • 120 g mozzarella cheese, shredded (for topping)

Equipment

  • Large bowl for mixing meatloaf
  • Large baking sheet lined with foil and sprayed
  • pan or skillet for sautéing aromatics

Method
 

  1. Preheat oven to $200^{circ}text{C}$ ($400^{circ}text{F}$). Heat olive oil in a pan and cook the diced onion and minced garlic until softened (about 5 mins). Let cool completely.
  2. In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix gently just until all ingredients are combined. Do not overmix.
  3. Line a baking sheet with foil and spray with cooking spray. Pat two-thirds of the chicken mixture into a rectangle ($20text{ cm} times 10text{ cm}$). Arrange the mozzarella string slices down the center, then top with the remaining chicken mixture. Shape it into a loaf, ensuring the cheese is completely sealed inside.
  4. Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
  5. While the meatloaf bakes, mix the panko breadcrumbs, $20text{g}$ Parmesan, melted butter, and parsley for the topping. After 45 minutes, remove the meatloaf, top with the shredded mozzarella, and sprinkle the panko mixture over the cheese.
  6. Return to the oven and bake for another 15–20 minutes until the topping is golden and the internal temperature reaches $74^{circ}text{C}$ ($165^{circ}text{F}$).
  7. Let the meatloaf rest for 10 minutes before slicing. This is crucial for a clean slice and to keep the melted cheese inside.

Notes

Resting the meatloaf for 10 minutes before slicing is crucial to ensure clean slices and to keep the melted cheese sealed inside. To avoid dry meatloaf, mix the ingredients gently and only until just combined—do not overmix. This loaf can be served with mashed or roasted potatoes, buttered pasta, or roasted vegetables like broccoli or asparagus.