Parmesan Chicken Meatloaf
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
469 kcal
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Course
Main Course, Dinner
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Cuisine
American
Parmesan Chicken Meatloaf
Description
This meatloaf recipe starts by sautéing onion and garlic in olive oil, which are then cooled and mixed with ground chicken, seasoned breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, and slices of mozzarella cheese incorporated inside the loaf. The mixture is shaped into an 8x4 inch formation on a lined pan.
The loaf is baked topped with marinara sauce. Halfway through baking, a topping blended from panko breadcrumbs, Parmesan, melted butter, parsley, and shredded mozzarella is added to create a crispy, golden crust. The finished meatloaf should reach an internal temperature of 165°F, ensuring safety and juiciness. After baking, the meatloaf is rested before slicing to maintain moisture.
Leftovers keep well refrigerated and can be reheated in the oven covered to preserve texture. It also freezes well when sliced and wrapped, allowing easy thawing and reheating.
Ingredients
- 2 tablespoons olive oil
- ⅓ cup onion finely diced
- 2 cloves garlic minced
- 2 pounds ground chicken
- ½ cup seasoned bread crumbs
- 2 teaspoons milk
- ¼ cup Parmesan Cheese grated
- 1 egg
- 2 tablespoons parsley chopped, fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 3 mozzarella cheese cut into 1/2" slices, strings
Topping
- ½ cup marinara sauce
- 2 tablespoons panko bread crumbs
- 1 ½ tablespoons Parmesan Cheese grated
- 1 tablespoon butter melted
- 1 tablespoon parsley chopped, fresh
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F. Line a baking pan with foil and spray with cooking spray.
- Cook onion and garlic in olive oil over medium heat until softened. Cool completely.
- Mix all meatloaf ingredients in a large bowl just until combined.
- Place the mixture on the loaf pan and form into an 8"x4" square.
- Top with marinara sauce and bake 45 minutes.
- Combine bread crumbs, parmesan cheese, butter, and parsley.
- Top meatloaf with mozzarella and bread crumb topping. Bake an additional 15-20 minutes or until the center of the loaf reaches 165°F.
- Cool 10 minutes before slicing.
Notes
- Store leftover meatloaf in an airtight container in the refrigerator for up to three days.
- Reheat covered with foil in the oven until warmed through to maintain moisture.
- Freeze individually wrapped meatloaf slices for up to four months; thaw before reheating.
- Internal temperature should reach 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469 | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 897mg | 37% |
| Potassium | 963mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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