Parmesan Chicken Meatloaf (Printable)
Ground chicken blended with Parmesan, mozzarella, and Italian herbs baked into a juicy, savory loaf.
# What you need:
→ Meats
01 - 1 pound ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese (about 50 g)
03 - 1/2 cup shredded mozzarella cheese (about 60 g)
→ Vegetables and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk (about 60 ml)
→ Sauces and Seasonings
10 - 1/2 cup marinara sauce (about 120 ml), plus extra for topping
11 - 1 teaspoon dried Italian seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# Directions:
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 gently 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, uniform loaf.
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, and the internal temperature reaches 165°F.
06 - Let rest for 10 minutes before slicing to allow juices to redistribute. Serve with additional warm marinara sauce if desired.
# Expert Tips:
01 -
- The Parmesan acts like a secret flavor bomb that keeps every slice incredibly juicy and savory without needing heavy sauces.
- It reheats beautifully the next day, which means lunch is sorted without any extra effort.
02 -
- Overmixing the meat mixture is the fastest way to end up with a dense, rubbery loaf, so stop as soon as everything looks evenly distributed.
- Ground chicken has less fat than beef, which means skipping the marinara or milk will leave you with a drier result than you want.
03 -
- Use a meat thermometer instead of guessing, because ground chicken needs to hit that 165 degree mark to be safe and cutting into the loaf early lets all the juices escape.
- Letting the loaf rest those full 10 minutes is the single most important step, and every time I have rushed it I have watched my beautiful slices turn into crumbly disappointment.