Parmesan Chicken Meatloaf (Printable)
Tender chicken meatloaf with Parmesan, mozzarella, and Italian spices for a comforting family dinner.
# What You’ll Need:
→ Meats
01 - 1 lb ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables & Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders & Fillers
07 - 1/2 cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces & Seasonings
10 - 1/2 cup marinara sauce, plus extra for topping
11 - 1 tsp dried Italian seasoning
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How To Make:
01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine ground chicken, Parmesan, mozzarella, onion, garlic, parsley, breadcrumbs, egg, milk, marinara sauce, Italian seasoning, salt, and pepper. Mix until just combined — avoid overmixing to keep the loaf tender.
03 - Transfer the mixture to the prepared loaf pan and gently press it in to form an even loaf.
04 - Spread an additional few tablespoons of marinara sauce over the top for extra flavor and moisture.
05 - Bake for 45–50 minutes, or until the meatloaf is golden, set, and the internal temperature reaches 165°F.
06 - Let rest for 10 minutes before slicing. Serve with additional marinara sauce if desired.
# Expert Advice:
01 -
- The Parmesan does most of the heavy lifting so you get huge flavor without a long ingredient list or fancy technique.
- Ground chicken keeps it lighter than beef but the mozzarella melted inside makes every bite feel indulgent and comforting.
02 -
- Overmixing the meat mixture will give you a rubbery tough loaf so stop as soon as everything looks combined.
- The internal temperature matters more than the timer because ovens vary and ground chicken needs to reach 165 degrees F to be safe.
03 -
- Wet your hands slightly before pressing the mixture into the pan because it prevents sticking and gives you a smoother top.
- Let the meatloaf sit uncovered in the fridge for 30 minutes before baking because it helps it hold together better and develop a nicer crust.