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Easy Parmesan Chicken Meatloaf Recipe
John

Easy Parmesan Chicken Meatloaf

This Easy Parmesan Chicken Meatloaf wraps seasoned ground chicken and Parmesan around a molten mozzarella center, then bakes it under marinara, extra cheese, and a buttery panko crust for a cozy, Italian-inspired dinner.[file:1]
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Main Course
Cuisine: Italian-American
Calories: 469
Ingredients Method Notes

Ingredients
  

For the meatloaf
  • 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, finely grated
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 3 mozzarella cheese strings, cut into short pieces
For the topping
  • 120 ml marinara sauce
  • 2 tablespoons panko breadcrumbs
  • 20 g Parmesan cheese, finely grated
  • 1 tablespoon butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 120 g shredded mozzarella cheese

Method
 

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with foil and lightly coat it with cooking spray so the loaf releases easily.
    Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook gently, stirring often, until soft and fragrant, about 5 minutes, then remove from the heat and let the mixture cool completely.
    In a large bowl, combine the ground chicken, cooled onion–garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, parsley, Italian seasoning, and salt. Mix with your hands or a fork just until everything is evenly combined, taking care not to overwork the meat.
    Transfer about two-thirds of the mixture to the prepared baking sheet and press it into a rectangle roughly 20 × 10 cm. Arrange the pieces of mozzarella cheese strings in a line down the center, then cover with the remaining meat mixture, shaping it into a loaf and sealing the cheese completely inside.
    Spoon the marinara sauce over the top of the loaf, spreading it evenly to the edges. Bake for about 45 minutes.
    While the loaf bakes, stir together the panko breadcrumbs, extra Parmesan, melted butter, and chopped parsley in a small bowl until the crumbs are evenly coated
    After 45 minutes of baking, remove the tray from the oven. Sprinkle the shredded mozzarella over the top of the loaf, then scatter the breadcrumb mixture in an even layer.
    Return the meatloaf to the oven and bake for another 15–20 minutes, until the topping is golden brown and the center of the loaf reaches 74°C (165°F) on an instant-read thermometer.
    Let the Parmesan Chicken Meatloaf rest on the baking sheet for about 10 minutes before slicing, so the juices settle and the cheesy center has time to firm up slightly.

Notes

For the best texture, always let the sautéed onions and garlic cool before mixing them into the meat, and stop stirring as soon as everything looks evenly combined so the loaf stays tender.[file:1]
Seal the mozzarella completely inside the meat to keep the filling from leaking out, rest the loaf before slicing, and use a thermometer to make sure the center reaches 74°C (165°F) for safe, juicy results.[file:1]
Leftovers keep well: refrigerate slices for up to 3 days, reheat them covered in a 180°C oven, or freeze individually wrapped pieces for up to 4 months.[file:1]