Parmesan Chicken Meatloaf (Printable)
Juicy ground 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 (about 50 g)
03 - 1/2 cup shredded mozzarella cheese (about 60 g)
→ Vegetables & Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders & Fillers
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces & 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 into an even loaf shape.
04 - Spread a few additional tablespoons of marinara sauce evenly over the top for extra flavor and moisture.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown, set throughout, and the internal temperature reaches 165°F.
06 - Let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.
# Expert Advice:
01 -
- Ground chicken keeps things lighter but the Parmesan and mozzarella make every bite feel indulgent and rich.
- It slices beautifully and reheats even better the next day for sandwiches.
02 -
- If you overmix the chicken mixture it turns rubbery and tough so stop mixing the moment everything looks evenly distributed.
- The internal temperature is the only reliable way to know it is done because chicken meatloaf does not brown the same way beef does.
03 -
- Wet your hands slightly before handling the chicken mixture and it will not stick to your fingers nearly as much.
- Let the meatloaf rest the full ten minutes because cutting too early means all those delicious juices end up on your cutting board instead of in the slice.