Parmesan Chicken Meatloaf (Printable)
Juicy ground chicken meatloaf with Parmesan, mozzarella, and Italian herbs for a comforting weeknight dinner.
# What You’ll Need:
→ Meats
01 - 1 lb ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables and Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders and Fillers
07 - 1/2 cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces and Seasonings
10 - 1/2 cup marinara sauce plus extra for topping
11 - 1 tsp dried Italian seasoning
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the ground chicken, Parmesan, mozzarella, onion, garlic, parsley, breadcrumbs, egg, milk, marinara sauce, Italian seasoning, salt, and pepper. Mix 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, set, and the internal temperature reaches 165°F.
06 - Let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.
# Expert Advice:
01 -
- Ground chicken stays incredibly moist when Parmesan and mozzarella are doing the heavy lifting, so you never get that dry, sad meatloaf texture.
- The Italian seasoning and marinara topping make it taste like a lasagna that decided to reinvent itself.
- It comes together in one bowl with zero fancy techniques, which means you can make it half asleep and still impress people.
02 -
- Overmixing the chicken mixture is the fastest way to turn a tender loaf into a spongy one, fold gently and stop the second everything looks evenly distributed.
- The internal temperature matters more than the timer, ground chicken needs to hit 165 degrees F (74 degrees C) to be safe, so check early and often near the end.
03 -
- Wet your hands slightly before pressing the mixture into the pan, it prevents sticking and keeps the loaf from becoming too dense from overhandling.
- Letting the meatloaf rest the full 10 minutes is not optional, slicing too early means all those beautiful juices end up on your cutting board instead of inside each slice.