Parmesan Chicken Meatloaf Italian (Printer-friendly)
Tender chicken meatloaf loaded with Parmesan, mozzarella, and Italian seasoning 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 and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces and 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 Make It:
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 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.
06 - Let rest for 10 minutes before slicing. Serve with additional marinara sauce if desired.
# Expert Tips:
01 -
- Ground chicken keeps things lighter than beef but the Parmesan and mozzarella make every bite feel rich and indulgent.
- It slices beautifully, reheats even better the next day, and works just as well alongside pasta as it does sandwiched between bread.
02 -
- Overmixing the ground chicken makes the loaf rubbery and tight, so fold gently and stop as soon as you do not see dry spots.
- Checking the internal temperature instead of just the clock saves you from a dry loaf or worse, an underdone center.
03 -
- Wet your hands slightly before pressing the mixture into the pan and the chicken will not stick to your fingers nearly as much.
- Let the meatloaf rest those full 10 minutes because slicing too early sends all the juices running onto your cutting board instead of staying in each slice.