Introduction

This Parmesan Chicken Meatloaf is a comforting and flavorful twist on the classic dish. Filled with mozzarella cheese and topped with a crispy, cheesy breadcrumb crust, it’s perfect for a family dinner that everyone will enjoy.

The image shows a close-up of six slices of a cheesy, herb-covered bread arranged closely on a wooden board. Each slice has a crispy golden brown crust with melted white cheese oozing between the thick, soft layers inside. The bread layers are speckled with green herbs, giving it a fresh, textured look. Some finely chopped parsley is sprinkled over the top, adding a bright green contrast to the warm browns and creamy whites. In the corner, a small bunch of fresh parsley adds a touch of color. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 1 cm slices)
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

Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray.
Step 2: 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 let cool completely.
Step 3: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, fresh parsley, Italian seasoning, and salt. Mix gently until just combined; avoid overmixing.
Step 4: Place two-thirds of the chicken mixture onto the prepared baking sheet. Shape it into a rectangle roughly 20 cm by 10 cm. Arrange the sliced mozzarella cheese strings down the center.
Step 5: Cover the cheese with the remaining chicken mixture, shaping it into a loaf and sealing the cheese inside completely.
Step 6: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
Step 7: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
Step 8: After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella cheese on top, then evenly scatter the breadcrumb mixture over it.
Step 9: Return the meatloaf to the oven and bake for another 15 to 20 minutes, until the topping is golden and the internal temperature reaches 74°C (165°F).
Step 10: Let the meatloaf rest for 10 minutes before slicing and serving. This helps retain its juices and makes slicing easier.

Tips & Variations

Use fresh mozzarella cheese strings if possible for the best melty texture inside the loaf.
For extra flavor, add a teaspoon of smoked paprika or a pinch of red pepper flakes to the meat mixture.
Serve leftover slices with extra marinara sauce or alongside a fresh green salad for a light meal.
Substitute ground turkey for chicken if preferred, adjusting cooking time as needed.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a low oven until warmed through. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a round, thick loaf of bread that has been sliced but still connected at the base. The bread has a golden-brown, crispy crust with green herbs sprinkled on top, and melted white cheese oozes richly from the deep cuts between the pieces. The texture of the bread looks crunchy on the outside with a soft, gooey cheese layer inside. Fresh green parsley is placed around the edges of the plate, adding a touch of color contrast. The photo is captured on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf and keep it covered in the refrigerator for a few hours before baking. This can help the flavors meld. Just be sure to bake it soon after.

What can I use instead of marinara sauce?

If you don’t have marinara sauce, you can use any tomato-based pasta sauce or even a simple tomato puree seasoned with garlic and herbs.