Description
This Easy Parmesan Chicken Meatloaf recipe is a flavorful and tender dish featuring ground chicken combined with sautéed onions, garlic, parmesan cheese, and Italian herbs, baked to perfection and topped with marinara sauce and melted mozzarella. Perfect for a comforting family meal, it’s a lighter twist on traditional meatloaf that is sure to be loved by all.
Ingredients
Scale
Meatloaf Mix
- 2 pounds Ground Chicken (Ground beef is a great alternative)
- 1 medium Onion, sautéed
- 3 cloves Minced Garlic
- 1 cup Panko Breadcrumbs (regular breadcrumbs can be used)
- 1/2 cup Milk
- 1 cup Grated Parmesan Cheese (Pecorino can be a substitute)
- 1 large Egg
- 1/4 cup Chopped Parsley (basil or oregano can also be used)
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
Topping
- 1 cup Marinara Sauce
- 1 cup Mozzarella Cheese (Provolone or cheddar are good replacements)
Instructions
- Prepare the Onion and Garlic: Sauté the medium chopped onion in a pan over medium heat until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. This enhances the flavor base of the meatloaf.
- Mix Ingredients: In a large bowl, combine the ground chicken, sautéed onion and garlic, panko breadcrumbs, milk, grated parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently but thoroughly until all ingredients are well incorporated. Avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf: Transfer the mixture onto a lined or greased baking sheet or loaf pan. Shape it into a loaf evenly to ensure uniform cooking.
- Bake the Meatloaf: Preheat the oven to 375°F (190°C). Place the meatloaf in the oven and bake for 30 minutes.
- Add Toppings: Remove the meatloaf from the oven after 30 minutes. Spread marinara sauce evenly over the top, then sprinkle with mozzarella cheese.
- Finish Baking: Return the meatloaf to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Allow the meatloaf to rest for 10 minutes before slicing into 6 to 6 slices. This helps retain juices and improves slicing.
Notes
- Ground beef can be used instead of ground chicken for a richer flavor.
- Sautéing onions and garlic prior to mixing improves flavor depth.
- Use fresh herbs when possible for brighter taste.
- Ensure the internal temperature reaches 165°F to ensure the chicken is fully cooked.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Gluten-free breadcrumbs can be substituted for panko to make the recipe gluten-free.
