Chicken Parmesan Meatloaf

Chicken Parmesan Meatloaf is a fun twist on two comfort food favorites: classic meatloaf and Chicken Parmesan. This dish combines juicy ground chicken, Italian seasonings, marinara sauce, and a generous layer of melted mozzarella and Parmesan cheese. It’s tender, flavorful, and brings all the Italian-inspired goodness into a single loaf. Whether I’m serving it for a weeknight dinner or meal prepping for the week, this dish never disappoints.

Why You’ll Love This Recipe

I love how this Chicken Parmesan Meatloaf gives me the flavor of Chicken Parmesan without the mess of frying or breading. It’s baked in the oven, which makes cleanup easy and keeps things light. The melty cheese on top gives it a satisfying finish, and the marinara keeps everything moist and savory. Plus, it’s a family-friendly dish that even picky eaters enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Bread crumbs (Italian-style or plain with added Italian seasoning)
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Egg
• Garlic (minced)
• Onion (finely chopped)
• Dried basil
• Dried oregano
• Salt
• Black pepper
• Marinara sauce
• Olive oil (for brushing or drizzling on top)

Directions

1. I start by preheating my oven to 375°F (190°C) and lightly greasing a loaf pan.
2. In a large bowl, I mix together ground chicken, bread crumbs, Parmesan, egg, garlic, onion, basil, oregano, salt, and pepper until everything is well combined.
3. I shape the mixture into a loaf and place it in the prepared pan.
4. I spread a layer of marinara sauce over the top and cover the pan loosely with foil.
5. I bake the meatloaf for about 45 minutes.
6. Then, I remove the foil and top it with mozzarella cheese and a bit more Parmesan, baking uncovered for another 10-15 minutes until the cheese is bubbly and golden.
7. Once it’s cooked through (internal temp of 165°F or 74°C), I let it rest for 5-10 minutes before slicing.

Servings and timing

This Chicken Parmesan Meatloaf serves 4 to 6 people. It takes about 10 minutes to prep and 55 to 60 minutes to bake, plus a few minutes to rest before slicing.

Variations

• I sometimes mix in chopped spinach or zucchini for added veggies.
• For a spicier version, I add crushed red pepper flakes or a bit of hot sauce to the meat mixture.
• Swapping ground turkey for ground chicken works just as well.
• I’ve also tried stuffing it with a layer of mozzarella inside the loaf for a cheesy surprise.
• If I want a lower-carb version, I use almond flour  instead of bread crumbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I slice the meatloaf and warm it in the microwave or oven until heated through. For longer storage, I freeze slices individually and thaw them overnight in the fridge before reheating.

FAQs

How do I know when the chicken meatloaf is done?

I use a meat thermometer to make sure the internal temperature reaches 165°F (74°C). That way, I know it’s safe and fully cooked.

Can I use store-bought marinara sauce?

Yes, I use my favorite jarred marinara sauce when I’m short on time, but homemade works great too if I have it on hand.

Can I make this meatloaf ahead of time?

Absolutely. I prepare the loaf and keep it in the fridge (uncooked) for up to a day before baking. It’s perfect for planning ahead.

What can I serve with Chicken Parmesan Meatloaf?

I like to pair it with garlic bread, roasted veggies, or a fresh green salad for a complete meal.

Can I make this recipe gluten-free?

Yes, I use gluten-free bread crumbs or crushed gluten-free crackers in place of regular bread crumbs to make it gluten-free.

Conclusion

Chicken Parmesan Meatloaf is a delicious fusion of two beloved dishes that’s easy to make and packed with flavor. I enjoy how simple and comforting it is, with all the Italian flair I love. Whether for family dinner or make-ahead meals, this recipe is one I keep coming back to.

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