Description

This Parmesan Chicken Meatloaf is a deliciously cheesy and savory dish featuring ground chicken mixed with aromatic herbs and spices, layered with mozzarella cheese strings, and topped with marinara sauce and a crispy Parmesan breadcrumb crust. Perfectly baked to juicy tenderness, this meatloaf offers a satisfying twist on a classic comfort food with a cheesy center and golden topping.

Ingredients

Scale

Meatloaf Mixture

2 tablespoons olive oil
80 g onion (finely diced)
2 garlic cloves (minced)
900 g ground chicken
60 g seasoned breadcrumbs
2 teaspoons milk
30 g Parmesan cheese (grated)
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon Italian seasoning
½ teaspoon salt
3 mozzarella cheese strings (cut into 1 cm slices)

Toppings

120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g Parmesan cheese (grated)
1 tablespoon butter (melted)
1 tablespoon fresh parsley (chopped)
120 g mozzarella cheese (shredded)

Instructions

Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray to prevent sticking and make cleanup easier.
Sauté Onion and Garlic: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking them until softened and fragrant, about 5 minutes. Remove from heat and let this mixture cool completely before adding to the meat.
Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Mix gently until just combined, taking care not to overmix to ensure a tender texture.
Shape Meatloaf Base: Spread about two-thirds of the chicken mixture on the prepared baking sheet, forming a rectangle approximately 20 cm by 10 cm. This will form the base layer of the meatloaf.
Add Cheese Center: Arrange the mozzarella cheese string slices evenly down the center of the rectangle, creating a cheesy core inside the meatloaf.
Top and Seal: Cover the cheese with the remaining chicken mixture. Carefully shape the mixture into a loaf, fully enclosing the cheese so it is sealed inside to prevent leakage during baking.
Apply Marinara Sauce: Spread marinara sauce evenly over the top of the meatloaf to add moisture and flavor during cooking.
Initial Bake: Bake the meatloaf in the preheated oven for 45 minutes, allowing the meat to cook through and begin firming up.
Prepare Topping Mix: While the meatloaf bakes, mix the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley together to create the cheesy crunchy topping.
Add Final Toppings: After 45 minutes, remove the meatloaf from the oven. Top it with shredded mozzarella cheese and then sprinkle the breadcrumb mixture evenly over the top to form a golden crust during the final bake.
Final Bake: Return the meatloaf to the oven and bake for an additional 15 to 20 minutes until the topping is golden brown and the meatloaf’s internal temperature reaches 74°C (165°F) ensuring it is fully cooked.
Rest and Serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Then slice and serve to enjoy a warm, cheesy, and flavorful meal.

Notes

Do not overmix the meat mixture to avoid a dense meatloaf.
Use a meat thermometer to check for doneness and food safety.
Letting the meatloaf rest before slicing helps retain moisture.
You can substitute fresh mozzarella strings with sliced mozzarella if unavailable.
Leftover meatloaf can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Parmesan chicken meatloaf, cheesy meatloaf, ground chicken recipe, baked meatloaf, Italian seasoning meatloaf, mozzarella stuffed meatloaf