Parmesan Chicken Meatloaf (Print View)
Tender chicken meatloaf with Parmesan, mozzarella, and Italian spices — a comforting family dinner.
# What You Need:
→ Meats
01 - 1 pound ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese (about 1.8 ounces)
03 - 1/2 cup shredded mozzarella cheese (about 2.1 ounces)
→ Vegetables and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs (about 2.1 ounces)
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk (2 fluid ounces)
→ Sauces and Seasonings
10 - 1/2 cup marinara sauce (4 fluid ounces), plus extra for topping
11 - 1 teaspoon dried Italian seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
02 - In a large mixing bowl, combine the ground chicken, Parmesan cheese, mozzarella cheese, chopped onion, minced garlic, parsley, breadcrumbs, beaten egg, milk, marinara sauce, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Transfer the mixture into the prepared loaf pan and gently press it down to form an even, compact loaf shape.
04 - Spread a few additional tablespoons of marinara sauce evenly across the top of the loaf for extra flavor and to help retain moisture during baking.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown on top, feels set when pressed, and the internal temperature registers 165°F on an instant-read thermometer.
06 - Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. This allows the juices to redistribute. Serve with additional warmed marinara sauce on the side if desired.
# Expert Tips:
01 -
- The Parmesan does double duty here, adding savory depth to the loaf while keeping the chicken incredibly moist.
- It reheats like a dream for lunches the next day, which means you are secretly hoping for leftovers.
02 -
- Ground chicken has much less fat than beef, so overcooking even by a few minutes turns the loaf dry and chalky rather than tender.
- Mixing with your hands instead of a spoon lets you feel when the mixture is just combined, which is the single most important step for a tender texture.
03 -
- Let the meatloaf rest on a slight angle by propping one end of the pan on a towel so excess moisture drains away from the bottom crust.
- Toasting the breadcrumbs in a dry pan for two minutes before adding them deepens the flavor in a way that surprises people every single time.