Description

Parmesan Chicken Meatloaf is a tender, flavorful twist on the classic comfort food — made with ground chicken, Parmesan cheese, and a gooey mozzarella center, all topped with marinara sauce and crispy breadcrumbs. This cheesy, savory dish is perfect for family dinners, meal prep, or festive gatherings. Easy to make, versatile for various diets, and irresistibly satisfying, it delivers gourmet flavor with minimal effort.

Ingredients

Scale

For the Meatloaf Base:

900 g ground chicken
60 g seasoned breadcrumbs (or almond flour for low-carb / keto)
2 teaspoons milk
30 g grated Parmesan cheese
1 egg
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
½ teaspoon salt
1 small onion, diced and sautéed
2 cloves garlic, minced and sautéed

For the Filling:

3 mozzarella cheese strings, cut into 1 cm slices

For the Topping:

120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g grated Parmesan cheese
1 tablespoon melted butter
1 tablespoon fresh parsley, chopped
120 g shredded mozzarella cheese

Optional Add-Ins / Substitutions:

Almond flour for keto-friendly version
Dairy-free cheese and marinara for vegan version
Gluten-free breadcrumbs for gluten-free version

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Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with foil and lightly spray with cooking spray.
In a pan, heat olive oil over medium heat. Cook diced onion and minced garlic until softened (about 5 minutes). Let cool.
In a large bowl, combine ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined — do not overmix.
Pat two-thirds of the meat mixture onto the prepared baking sheet, forming a rectangle about 20 cm x 10 cm.
Arrange mozzarella slices down the center, then cover with the remaining meat mixture. Shape into a loaf, sealing the edges completely to enclose the cheese.
Spread marinara sauce evenly over the top.
Bake for 45 minutes.
In a small bowl, mix panko breadcrumbs, Parmesan, melted butter, and parsley.
Remove meatloaf from oven. Sprinkle shredded mozzarella and breadcrumb mixture evenly on top.
Return to oven and bake an additional 15–20 minutes, or until golden and the internal temperature reaches 74°C (165°F).
Let rest for 10 minutes before slicing and serving.

Notes

Use freshly grated Parmesan for the best flavor.
Avoid overmixing to keep the meatloaf tender.
Seal cheese inside well to prevent leakage while baking.
Add spinach, sun-dried tomatoes, or roasted red peppers for extra flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 4 months.
Reheat covered with foil at 180°C (350°F) until warmed through.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course, Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (about ⅙ of loaf)
Calories: 410
Sugar: 3g
Sodium: 780mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 38g
Cholesterol: 130mg