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 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, uniform 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 when checked with a meat thermometer.
06 - Let rest for 10 minutes before slicing to allow juices to redistribute. Serve with additional warm marinara sauce if desired.
# Expert Tips:
01 -
- The Parmesan works like a secret seasoning blanket that keeps every slice incredibly moist even on day two.
- Ground chicken cooks up lighter than beef but the Italian spices and cheese make it feel just as indulgent as any traditional meatloaf.
- It reheats beautifully for lunch the next day and honestly I think the flavors deepen overnight.
02 -
- Overmixing the meat mixture is the fastest way to end up with a tough rubbery loaf so stop the second everything looks evenly distributed.
- That 10 minute rest is not optional, I learned this the hard way when my first loaf fell apart into a sad pile of crumbles.
03 -
- Use a meat thermometer every single time because ground chicken needs to reach 165 degrees F and guessing is not worth the risk.
- Let the loaf cool slightly in the pan before transferring because it firms up and holds its shape much better on the plate.