Parmesan Chicken Meatloaf
This Italian-inspired chicken meatloaf is packed with Parmesan, stuffed with melted mozzarella, and topped with marinara sauce and crispy breadcrumbs – all the flavours of chicken parmesan in meatloaf form!
Ingredients
- 2 tablespoonsolive oil
- 80 gonion (finely diced)
- 2garlic cloves (minced)
- 900 gground chicken
- 60 gseasoned breadcrumbs
- 2 teaspoonsmilk
- 30 gparmesan cheese (grated)
- 1egg
- 2 tablespoonsfresh parsley (chopped)
- 1 teaspoonitalian seasoning
- ½ teaspoonsalt
- 3mozzarella cheese strings (cut into 1cm slices)
- 120 mlmarinara sauce
- 2 tablespoonspanko breadcrumbs
- 20 gparmesan cheese (grated)
- 1 tablespoonbutter (melted)
- 1 tablespoonfresh parsley (chopped)
- 120 gmozzarella cheese (shredded)
Directions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
- 2
Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
- 3
In a large bowl, combine the ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined – don’t overmix.
- 4
Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string pieces down the centre, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
- 5
Spread the marinara sauce over the top of the meatloaf. Bake for 45 minutes.
- 6
Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
- 7
After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
- 8
Return to the oven and bake for another 15-20 minutes until the topping is golden and the centre reaches 74°C (165°F).
- 9
Let the meatloaf rest for 10 minutes before slicing and serving.