Parmesan Chicken Meatloaf Recipe
Parmesan chicken meatloaf is a lighter twist on classic comfort food! This juicy, tender meatloaf is seasoned with parmesan and herbs and finished with a golden, cheesy top.
Ingredients
- 3/4 cup Italian-style breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 3/4 cup grated parmesan cheese divided
- 1/4 cup finely chopped onion
- 3 cloves garlic finely minced
- 3 tablespoons fresh parsley chopped, or 2 teaspoons dried, divided
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ½ pounds ground chicken
- 3/4 cup shredded mozzarella cheese divided
- 1/3 cup marinara sauce optional, for topping
Equipment
Instructions
- Preheat the oven to 375°F and lightly grease (1) 8x4-inch loaf pan or line a baking sheet with parchment paper.
- In a medium bowl, stir together the breadcrumbs and milk, then let the mixture soak for a few minutes until the breadcrumbs are fully moistened.3/4 cup Italian-style breadcrumbs, 1/3 cup whole milk
- In a large mixing bowl, whisk the eggs until lightly beaten, then add the soaked breadcrumb mixture and half of the parmesan cheese along with the onion, garlic, most of the parsley, olive oil, Italian seasoning, salt, and pepper. Stir until well combined.1 large egg, 0.38 cup grated parmesan cheese, 1/4 cup finely chopped onion, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, 2.5 tablespoons fresh parsley
- Gently fold in the ground chicken and half of the mozzarella cheese, mixing just until everything is evenly incorporated without overworking the meat.1 ½ pounds ground chicken, 0.38 cup shredded mozzarella cheese
- Transfer the mixture into the prepared loaf pan or shape it into a loaf on the lined baking sheet.
- Bake for 30 minutes, then spread the marinara (if using) over the surface of the meatloaf and sprinkle the remaining parmesan and mozzarella cheeses evenly over the top. Continue baking until the center of the meatloaf reaches 165°F and the top is golden, about another 10 to 15 minutes.0.38 cup grated parmesan cheese, 1/3 cup marinara sauce, 0.38 cup shredded mozzarella cheese
- Remove from the oven and let the meatloaf rest for 10 minutes before garnishing with the remaining parsley, slicing and serving.0.5 tablespoons fresh parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm slices gently in the oven or microwave until heated through.
Make ahead: Meatloaf can be assembled up to a day ahead. Cover and refrigerate until ready to bake as directed.
Ingredient swaps:
- For a gluten-free version, use gluten-free breadcrumbs and check that all other ingredients used are certified gluten-free as well.
- Ground turkey can be used in place of the ground chicken.
- Substitute provolone for the mozzarella for a sharper flavor.
- Add a pinch of crushed red pepper flakes for gentle heat.
Nutrition
Calories: 380kcal, Carbohydrates: 15g, Protein: 30g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 943mg, Potassium: 756mg, Fiber: 1g, Sugar: 2g, Vitamin A: 499IU, Vitamin C: 5mg, Calcium: 249mg, Iron: 2mg