Parmesan Chicken Meatloaf (Printable View)
Tender chicken meatloaf with Parmesan, mozzarella, and Italian spices for a comforting family dinner.
# Ingredient List:
→ 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 Prepare:
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 an additional few tablespoons of marinara sauce over the top for extra flavor and moisture.
05 - Bake for 45 to 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 Suggestions:
01 -
- It stays remarkably moist thanks to the milk and marinara folded right into the mixture, a trick most meatloaf recipes skip.
- The Parmesan creates a savory crust along the edges that will have everyone fighting over the end slices.
- Ground chicken cooks faster and lighter than beef, making this perfect for weeknights when you want comfort without the heaviness.
02 -
- Overmixing the meat mixture will make the loaf dense and rubbery, so stop as soon as everything looks evenly combined.
- The internal temperature matters more than the timer, so invest in a quick read thermometer if you do not already own one.
03 -
- Let the meatloaf rest the full 10 minutes before cutting, because slicing too early sends all those beautiful juices running onto the cutting board.
- Wet your hands slightly before pressing the mixture into the pan to prevent sticking and keep the surface smooth.