Parmesan Chicken Meatloaf (Printable)
Tender ground chicken loaf loaded with Parmesan, mozzarella, and Italian seasonings for a comforting weeknight dinner.
# What You’ll Need:
→ Meats
01 - 1 lb ground chicken
→ Cheeses
02 - ½ cup grated Parmesan cheese
03 - ½ cup shredded mozzarella cheese
→ Vegetables & Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Binders & Fillers
07 - ½ cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - ¼ cup milk
→ Sauces & Seasonings
10 - ½ cup marinara sauce, plus extra for topping
11 - 1 teaspoon dried Italian seasoning
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
# Directions:
01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the ground chicken, Parmesan, mozzarella, onion, garlic, parsley, breadcrumbs, egg, milk, marinara sauce, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Transfer the mixture to the prepared loaf pan, gently pressing it down to form an even, compact loaf.
04 - Spread a few additional tablespoons of marinara sauce evenly over the top of the loaf for extra flavor and moisture.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown, firmly set, and the internal temperature reaches 165°F when checked with a meat thermometer.
06 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.
# Expert Advice:
01 -
- Ground chicken stays incredibly moist thanks to the Parmesan and a splash of milk folded right into the mix.
- It reheats beautifully the next day, which means lunch is already handled before you go to bed.
02 -
- Overmixing the meat mixture is the fastest way to turn a tender loaf into a rubbery brick, so stop mixing the instant everything looks combined.
- The internal temperature matters more than the timer because ovens vary wildly and chicken needs to hit that 165 degree mark to be safe.
03 -
- Wet your hands slightly before pressing the mixture into the pan because it prevents sticking and gives you a smoother surface for the sauce.
- Let the grated Parmesan come to room temperature before mixing so it distributes evenly instead of clumping in pockets.