How to make Cheesy and Delicious Parmesan Chicken Meatloaf?

The ingredients of our favorite Chicken Parmesan dish are incorporated into this simple ground chicken meatloaf.

Under a tangy tomato sauce and cheese topping, mozzarella cheese is packed into seasoning-seasoned ground chicken. (Parmesan Chicken Meatloaf)

The leftovers from this meatloaf taste delicious sandwiched between two hamburger buns for dinner.

In this dish, we use chicken instead of beef meatloaf and add the creamy, zingy taste of chicken parmesan! The finest of both worlds is here!

Ingredients

Obviously, the base of this meatloaf is chicken mashed up. Turkey or virtually any other lean ground meat can be substituted, and it will still turn out well. Italian seasoning, parsley, and parmesan cheese are liberally sprinkled over the meat mixture.

To this loaf, we add a mozzarella cheese filling. Although certain brands of mozzarella cheese can melt too much and seep out after the loaf is cut, I find that cheese strings have the perfect amount of melt.

The meatloaf is then covered with marinara for baking before receiving the traditional chicken parmesan topping of cheese and breadcrumbs.

Making Parmesan Chicken Meatloaf

1. In the recipe below, combine the other ingredients with the ground chicken.
2. Then, gently press the cheese on top of the remaining 1/3 of the chicken mixture. Form a loaf and place the leftover meat mixture on top.
3. Bake after adding marinara sauce on top. During the final 15 minutes of cooking, add the cheese and breadcrumbs.

To guarantee the bread sticks together while cutting and to preserve the cheese in the middle, let it rest for at least 10 minutes. Make chicken parmesan mini meatloaf in your muffin tins or form into patties on a baking sheet to shorten the cooking time.

How to Accompany Parmesan Chicken Meatloaf

A hearty chicken parm meatloaf is a great way to satisfy your appetite, especially when it forms the basis of a meal that includes meat, starch, and veggies.

• Potatoes: Consider delicious Dutchess potatoes, garlic mashed potatoes, or fondant potatoes when it comes to potatoes. This hearty entree would go well with sweet potato casserole. Such foods are almost always enhanced by a little sugar on the side!
• Sauce: Drizzle slabs of meatloaf with a simple béchamel seasoned with Italian herbs and parmesan, or serve with more marinara sauce.
• Vegetables – Chicken meatloaf and roasted vegetables can both be prepared at the same time and baked at the same temperature. To match comparable ingredients in the meatloaf, season with Italian herbs.

To Make Ahead

Prepare your loaf and store it in the fridge no longer than a day ahead of time for ease. Alternatively, if the ground chicken hasn’t already been frozen, you can freeze it without the topping for later preparation. In the freezer, it can be stored for up to four months.

Before cooking, defrost it in the refrigerator overnight and label it. Cooking from frozen may require a minor increase in cooking time.

Is It Freezable?

The shelf life of leftovers is up to four months when frozen. For simple removal and re-heating, I like to individually wrap slices in foil before placing them in freezer bags. No need to thaw the food first.

Chicken Parmesan Meatloaf

The outcomes of this Parmesan Chicken Meatloaf are moist and tender.

Ingredients for Parmesan Chicken Meatloaf

• 2 tablespoons olive oil
• ⅓ cup onion diced finely
• 2 cloves garlic minced
• 2 pounds of ground chicken
• ½ cup seasoned bread crumbs
• 2 teaspoons milk
• ¼ cup Parmesan cheese grated
• 1 egg
• 2 tablespoons fresh parsley chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 3 mozzarella cheese strings cut into 1/2″ slices

topping

• ½ cup marinara sauce
• 1 ½ tablespoons parmesan cheese grated
• 1 tablespoon butter melted
• 2 tablespoons panko bread crumbs
• 1 tablespoon fresh parsley chopped
• 1 cup mozzarella cheese shredded

Instructions

1. Set the oven to 400 °F. Spray cooking spray on foil before lining a baking pan.
2. Olive oil over medium heat should be used to cook the onion and garlic until tender. Complete cooling.
3. Just until mixed, combine all the meatloaf ingredients in a large basin.
4. Form the mixture into an 8″ by 4″ square and place it on the loaf pan.
5. Add marinara sauce on top, then bake for 45 minutes.
6. Combine butter, parsley, parmesan cheese, and bread crumbs.
7. Add mozzarella and bread crumbs to the meatloaf’s topping. Bake the loaf for a further 15-20 minutes, or until the center registers 165°F.
8. Ten minutes must pass before cutting.

Notes

Meatloaf leftovers can be kept in the refrigerator for up to three days when sealed tightly.

Heat up leftovers in the oven while they are covered with foil.

Up to four months can pass after freezing leftovers. For simple removal and re-heating, wrap slices in foil individually before placing them in a freezer bag. No need to thaw the food first.

Nutrition information

Calories: 469 | Carbohydrates: 14g | Protein: 39g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 897mg | Potassium: 963mg | Fiber: 1g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 3mg