If you love comforting family dinners like my Mac and Cheese Meatloaf Casserole and Creamy Cajun Sausage Ravioli, this chicken parmesan meatloaf is going to become a regular on your dinner table!
I created this recipe one evening when I couldn’t decide between making meatloaf or chicken parmesan for dinner. The solution? Combine them both! The result is this gorgeous Italian-inspired meatloaf with seasoned ground chicken, a surprise mozzarella centre, and that classic chicken parm topping of marinara sauce, melted cheese, and crispy breadcrumbs.
For the meatloaf:
- 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 parsleychopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 3 mozzarella cheese strings cut into 1cm slices
For the topping:
- 120 ml marinara sauce
- 2 tablespoons panko breadcrumbs
- 20 g Parmesan cheese grated
- 1 tablespoon butter melted
- 1 tablespoon fresh parsleychopped
- 120 g mozzarella cheese shredded
- Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
- Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
- 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.
- 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.
- Spread the marinara sauce over the top of the meatloaf. Bake for 45 minutes.
- Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
- After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
- Return to the oven and bake for another 15-20 minutes until the topping is golden and the centre reaches 74°C (165°F).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Lasha