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Parmesan Chicken Meatloaf

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All the flavors of classic chicken parmesan in easy meatloaf form. Loaded with garlic, Parmesan cheese, topped with marinara and mozzarella. High protein family favorite ready in 75 minutes.

Ingredients

Scale
  • 2 lbs ground chicken
  • 1 cup panko breadcrumbs or regular breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • ¼ cup milk
  • 1 medium onion, finely diced
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Zest of 1 lemon (optional)
  • 1 to 1½ cups marinara sauce
  • 1½ cups shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper.
  2. In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, eggs, milk, diced onion, minced garlic, parsley, Italian seasoning, lemon zest if using, salt, and pepper.
  3. Mix until just combined. Don’t overmix or meatloaf will be tough.
  4. Shape mixture into a loaf approximately 9×5 inches on the prepared baking sheet.
  5. Bake for 45 minutes.
  6. Remove from oven and brush or spread marinara sauce over the top of the meatloaf.
  7. Sprinkle mozzarella cheese and additional Parmesan over the marinara.
  8. Return to oven and bake for an additional 10 to 15 minutes until cheese is melted and bubbly, and internal temperature reaches 165°F.
  9. Let rest for 10 minutes before slicing. Garnish with fresh basil.

Notes

  • Free form meatloaf on baking sheet cooks faster than loaf pan method (which takes 90 minutes).
  • Can be doubled and made into two loaves.
  • Use rotisserie chicken skin for added moisture if desired.
  • Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/parmesan-chicken-meatloaf/