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Parmesan Chicken Meatloaf with Marinara and Mozzarella Recipe

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★★★★

4 from 21 reviews

This Parmesan Chicken Meatloaf is a moist and flavorful twist on a classic comfort food, featuring ground chicken mixed with aromatic herbs, Parmesan cheese, and Italian seasonings. Filled with melted mozzarella strings inside and topped with marinara sauce and a golden breadcrumb-Parmesan crust, it’s baked to perfection for a satisfying meal the whole family will enjoy.

Ingredients

Scale

Meatloaf Base

  • 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 (grated)
  • 1 egg
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt

Filling

  • 3 mozzarella cheese strings (cut into 1cm slices)

Topping

  • 120 ml marinara sauce
  • 2 tablespoons panko breadcrumbs
  • 20 g Parmesan cheese (grated)
  • 1 tablespoon butter (melted)
  • 1 tablespoon fresh parsley (chopped)
  • 120 g mozzarella cheese (shredded)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it generously with cooking spray to prevent sticking.
  2. Sauté Aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Remove from heat and let the mixture cool completely to avoid cooking the egg when combined.
  3. Combine Meatloaf Ingredients: In a large bowl, add the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Gently mix just until all ingredients are combined. Avoid overmixing to keep the meatloaf tender.
  4. Form the Meatloaf with Cheese Filling: Pat about two-thirds of the chicken mixture onto the prepared baking sheet, shaping it into a rectangle roughly 20cm by 10cm. Arrange the sliced mozzarella cheese strings evenly down the center of this layer. Cover with the remaining chicken mixture, shaping and sealing the edges to encase the cheese completely, forming a neat loaf.
  5. Add Marinara Sauce and Initial Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place the meatloaf in the preheated oven and bake for 45 minutes to set the base layer and start cooking through.
  6. Prepare Breadcrumb Topping: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl. This mixture will create a crunchy, flavorful crust.
  7. Add Cheese and Breadcrumb Topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Sprinkle the shredded mozzarella over the top, then evenly sprinkle the prepared breadcrumb mixture on top of the cheese.
  8. Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden brown and the internal temperature reaches 74°C (165°F), ensuring it is fully cooked and safe to eat.
  9. Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. This allows juices to redistribute for moist, tender slices. Slice and serve warm.

Notes

  • Ensure the onion and garlic mixture cools completely before mixing with raw chicken to prevent partially cooking the meat.
  • Use a meat thermometer to check the internal temperature for safe consumption.
  • For extra flavor, add a pinch of crushed red pepper flakes to the meat mixture.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • To make this recipe gluten free, substitute seasoned breadcrumbs and panko with gluten-free versions.

Keywords: Parmesan chicken meatloaf, chicken meatloaf recipe, Italian chicken meatloaf, baked meatloaf with cheese, mozzarella stuffed meatloaf

Find it online: https://epicrecipebox.com/parmesan-chicken-meatloaf-with-marinara-and-mozzarella-recipe/