Parmesan Chicken Meatloaf Italian (Printable)
Tender chicken meatloaf loaded with Parmesan, mozzarella, and Italian seasonings for a comforting weeknight dinner.
# What You'll Need:
→ Meats
01 - 1 pound ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese (about 50 g)
03 - 1/2 cup shredded mozzarella cheese (about 60 g)
→ Vegetables and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk (about 60 ml)
→ Sauces and Seasonings
10 - 1/2 cup marinara sauce (about 120 ml), plus extra for topping
11 - 1 teaspoon dried Italian seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
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 and gently press it down to form an even, uniform loaf.
04 - Spread a few additional tablespoons of marinara sauce evenly over the top of the loaf for extra flavor and moisture during baking.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown, set throughout, and the internal temperature registers 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 warmed marinara sauce on the side if desired.
# Expert Advice:
01 -
- Ground chicken keeps things lighter but the Parmesan and mozzarella make every bite feel indulgent.
- It takes about ten minutes of hands on work and the oven does the rest.
- Leftovers make incredible sandwiches the next day.
02 -
- Chicken meatloaf dries out faster than beef so do not skip the milk or the marinara mixed into the meat.
- Overmixing is the most common mistake and turns a tender loaf into something bouncy and tough.
03 -
- Wet your hands slightly before pressing the mixture into the pan to prevent sticking and get a smoother shape.
- Let the meatloaf rest the full ten minutes because patience here is the difference between a clean slice and a crumbly mess.