Parmesan Chicken Meatloaf (Printable)
Tender ground chicken meatloaf loaded 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 and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces and 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 Steps:
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, being careful not to overwork the meat.
03 - Transfer the mixture to the prepared loaf pan and gently press it in to form an even loaf.
04 - Spread a few additional 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 warm marinara sauce if desired.
# Expert Advice:
01 -
- Ground chicken stays incredibly moist thanks to the cheese and milk, so you will never deal with a dry loaf again.
- It tastes like something you would order at a cozy Italian restaurant but comes together with ingredients you probably already have.
02 -
- Overmixing the meat mixture will make the loaf dense and rubbery, so stop as soon as everything looks evenly distributed.
- Ground chicken has less fat than beef, so the cheese and milk are not optional extras here, they are what save it from drying out.
03 -
- Grate the Parmesan as finely as you can so it melts into the meat rather than leaving gritty pockets.
- Boosting the topping marinara with a pinch of sugar and a drizzle of olive oil before spreading makes the crust taste like it came from a restaurant kitchen.