Parmesan Chicken Meatloaf (Printable Version)
Juicy ground chicken meatloaf with Parmesan, mozzarella, and Italian spices 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:
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 to 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 stays incredibly moist when Parmesan and a little milk work together as a built in safety net against dryness.
- The Italian seasoning and marinara topping make it taste like a lasagna that decided to reinvent itself as something far less fussy.
- Leftovers slice beautifully for sandwiches the next day, which is honestly half the reason I make it.
02 -
- Ground chicken has almost no fat compared to beef, which means skipping the milk or overbaking by even five minutes will leave you with something disappointingly dry.
- Mixing with your hands instead of a spoon prevents you from unknowingly compressing the meat, which is the fastest path to a rubbery texture.
03 -
- Let the cooked meatloaf rest the full ten minutes because slicing too early is the number one reason people think their loaf fell apart when really they were just impatient.
- Use a good quality jarred marinara that you would happily eat on pasta, because its flavor runs through every single bite of this dish.