Description
This Chicken Parmesan Meatloaf combines the classic Italian flavors of Parmesan cheese, mozzarella, and marinara sauce with tender ground chicken, seasoned herbs, and a crunchy panko topping. It's baked to perfection for a hearty, comforting meal that's perfect served alongside your favorite pasta and a fresh green salad.
Ingredients
Meatloaf Mixture
- 1 pound ground chicken
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/4 cup plus 1 tablespoon minced fresh parsley, divided
- 1/2 cup marinara sauce (from a 15.5 ounce jar, divided)
- 3/4 cup Italian seasoned bread crumbs
- 1/3 cup freshly grated Parmesan cheese (divided)
- 1 1/2 teaspoons Italian herb seasoning blend
- Salt and freshly ground black pepper, to taste
Topping
- 1/3 cup shredded mozzarella cheese
- 1 1/2 tablespoons unsalted butter
- 1/3 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon minced fresh parsley
Additional
- Remaining marinara sauce (about 1/2 cup) for serving
- Parsley sprigs or other fresh herbs for garnish (optional)
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or foil for easy removal.
- Mix Meatloaf: In a large mixing bowl, combine ground chicken, chopped onion, minced garlic, beaten egg, 1/4 cup minced parsley, 1/2 cup marinara sauce, Italian seasoned bread crumbs, 1/3 cup Parmesan cheese, Italian herb seasoning, and salt and black pepper to taste. Use your hands to thoroughly mix and combine the ingredients.
- Shape and Bake: Transfer the chicken mixture to the prepared loaf pan, shaping it gently into a loaf. Bake in the center of the preheated oven for 45 minutes.
- Add Toppings: Remove the loaf from the oven and brush the top with 1/4 cup marinara sauce. Sprinkle shredded mozzarella evenly over the top.
- Bake Again: Return the meatloaf to the oven and bake for an additional 15 minutes until the cheese is melted and bubbly. Then allow the meatloaf to cool on a rack for about 10 minutes.
- Prepare Panko Topping: While the meatloaf cools, melt the butter in a skillet over medium heat. Once sizzling stops, add panko bread crumbs and garlic powder. Stir frequently and cook until the panko is lightly toasted, about 3 to 4 minutes. Remove from heat and let it cool for 4 to 5 minutes.
- Finish Topping: Stir the remaining 2 tablespoons of Parmesan cheese and 1 tablespoon minced parsley into the toasted panko mixture.
- Serve: Remove the meatloaf from the pan and place on a serving plate. Top the meatloaf with the Parmesan-panko mixture. Serve with the remaining marinara sauce on the side and garnish with parsley sprigs or fresh herbs if desired.
Notes
- Wear disposable food service gloves when mixing the meatloaf for easier cleanup and to keep hands clean.
- Use fresh herbs if available for brighter flavor in the meatloaf and topping.
- Pair this meatloaf with your favorite pasta and a green salad for a complete meal.
- Ensure the meatloaf is cooked to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
