Description

This Parmesan Chicken Meatloaf recipe combines ground chicken with flavorful Italian seasonings, Parmesan, and mozzarella cheese for a moist, cheesy centerpiece. The meatloaf is baked until golden with a crispy Parmesan-panko topping, served with marinara sauce for a classic Italian-inspired comfort meal.

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)

Sauce and 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

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 the olive oil in a pan over medium heat. Cook the finely diced onion and minced garlic until softened, about 5 minutes. Remove from heat and allow to cool completely to avoid cooking the egg in the meat mixture prematurely.
Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, the cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, fresh parsley, Italian seasoning, and salt. Gently mix until just combined to keep the meatloaf tender; avoid overmixing.
Shape Meatloaf: On the prepared baking sheet, pat two-thirds of the chicken mixture into a rectangle about 20cm by 10cm. Arrange the sliced mozzarella cheese strings down the center, then cover with the remaining chicken mixture. Shape carefully into a loaf, sealing the cheese inside completely.
Add Sauce and Bake: Spread marinara sauce evenly over the top of the meatloaf. Place in the oven and bake for 45 minutes to cook through.
Prepare Topping: While the meatloaf bakes, mix panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley together in a small bowl to create the crispy topping.
Add Cheese and Topping: After 45 minutes of baking, remove the meatloaf from the oven. Sprinkle the shredded mozzarella cheese on top, then evenly distribute the breadcrumb mixture over it.
Finish Baking: 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) for safe consumption.
Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute, then slice and serve warm.

Notes

Allow the onion and garlic mixture to cool before mixing with ground chicken to prevent partially cooking the meat.
Do not overmix the meatloaf mixture to keep it tender and moist.
Use a kitchen thermometer to ensure the meatloaf reaches 74°C (165°F) internally for food safety.
Resting the meatloaf before slicing helps retain juices and improves texture.
For a gluten-free version, substitute seasoned breadcrumbs and panko with gluten-free alternatives.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: parmesan chicken meatloaf, cheesy meatloaf, Italian meatloaf, baked chicken meatloaf, mozzarella meatloaf