Parmesan Chicken Meatloaf with Mozzarella and Marinara Recipe
This Parmesan Chicken Meatloaf is a savory, family-friendly dish combining lean ground chicken with Italian flavors and a gooey mozzarella cheese center. Baked to perfection and topped with a crispy Parmesan breadcrumb crust, it makes for a comforting and delicious meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Meatloaf Mixture
- 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
- 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
- Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
- Cook Aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic and cook until softened, about 5 minutes. Remove from heat and allow to cool completely to avoid cooking the meat when mixed.
- Mix Meatloaf Base: In a large bowl, combine the ground chicken with the cooled onion and garlic mixture. Add the seasoned breadcrumbs, milk, grated Parmesan, egg, chopped fresh parsley, Italian seasoning, and salt. Mix gently just until everything is combined; avoid overmixing which can cause a dense meatloaf.
- Form Loaf with Cheese Center: Take two-thirds of the chicken mixture and pat it onto the prepared baking sheet, shaping it into a rectangle approximately 20cm by 10cm. Arrange the slices of mozzarella cheese strings evenly down the center, then cover with the remaining chicken mixture. Shape the mixture into a loaf, making sure to seal the edges over the cheese so it stays inside during baking.
- Top with Marinara and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place it in the preheated oven and bake for 45 minutes, allowing the chicken to cook through and flavors to meld.
- Prepare Topping Mixture: While the meatloaf bakes, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl. This will create a flavorful, golden crust when baked.
- Add Toppings and Bake Again: After the initial 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella evenly over the top, then cover with the breadcrumb mixture you prepared. Return 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) to ensure safety.
- Rest Before Serving: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period helps retain juices for a moist and tender texture when served.
Notes
- Ensure the onion and garlic mixture is fully cooled before mixing with the raw chicken to prevent partial cooking.
- Use a meat thermometer to check for an internal temperature of 74°C (165°F) to guarantee the meatloaf is fully cooked.
- For an extra crispy topping, broil for 1-2 minutes at the end of baking if desired, watching carefully to avoid burning.
- Leftover meatloaf can be stored in the refrigerator for up to 4 days and reheated gently.
- Seasoned breadcrumbs add extra flavor but can be swapped for plain if preferred, just increase the Italian seasoning slightly.
Keywords: Parmesan Chicken Meatloaf, Chicken Meatloaf, Italian Meatloaf, Mozzarella Stuffed Meatloaf, Comfort Food
