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Parmesan Chicken Meatloaf Recipe

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4.4 from 14 reviews

This Parmesan Chicken Meatloaf is a delicious and comforting dish that combines ground chicken with a blend of Italian cheeses, herbs, and spices. Moist and tender, it’s baked to perfection with a melty mozzarella topping that makes every slice a cheesy delight. Perfect for a family dinner or meal prep, this recipe is straightforward and packed with flavor.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American/Italian-inspired

Ingredients

Main Ingredients

  • 2 pounds Ground chicken
  • 3/4 cup Parmesan cheese
  • 3/4 cup Italian Panko breadcrumbs
  • 2 Eggs
  • 1/2 cup Finely chopped onion
  • 1/4 cup Milk
  • 1/4 cup Chopped fresh parsley
  • 1 tablespoon Soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cup Shredded Mozzarella cheese (divided)
  • 2 teaspoons Chicken Better Than Bouillon paste (or substitute with 1 teaspoon salt)
  • 1 teaspoon Italian seasoning
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1/2 teaspoon Black pepper
  • 1-2 tablespoons Olive oil (for brushing)

Instructions

  1. Preheat oven and prepare pan. Preheat your oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Combine ingredients. In a large mixing bowl, add ground chicken, Parmesan cheese, Italian Panko breadcrumbs, eggs, finely chopped onion, milk, chopped fresh parsley, soy sauce, Worcestershire sauce, half of the shredded mozzarella cheese (about 1/2 cup), Chicken Better Than Bouillon paste (or salt), Italian seasoning, garlic powder, onion powder, and black pepper.
  3. Mix thoroughly. Using your hands, gently but thoroughly combine all the ingredients. Treat the mixture like edible Play-Doh to ensure everything is evenly incorporated without overworking the meat.
  4. Shape and bake. Transfer the mixture into the prepared loaf pan or place it on the lined baking sheet. Shape it into a loaf form, then brush the top evenly with 1 to 2 tablespoons of olive oil. Place it in the oven and bake for 30 minutes.
  5. Add mozzarella topping and finish baking. Remove the meatloaf from the oven and sprinkle the remaining shredded mozzarella cheese (about 1/2 cup or more, if you prefer extra cheesy) on top. Return the meatloaf to the oven and bake for an additional 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
  6. Rest and serve. Once baked, let the meatloaf rest for about 5 minutes to help it set and make slicing easier. Then slice and serve warm for a satisfying meal.

Notes

  • Ensure the internal temperature reaches 165°F for safe consumption.
  • Using fresh parsley enhances flavor, but dried can be substituted if needed.
  • You can swap Chicken Better Than Bouillon paste for 1 teaspoon salt as a convenient alternative.
  • Brushing olive oil on top creates a nice crust and helps cheese melt beautifully.
  • Leftovers store well in the fridge for up to 3 days or can be frozen for later use.
  • For a gluten-free version, use gluten-free breadcrumbs instead of Italian Panko.

Find it online: https://cheftinaskitchen.com/parmesan-chicken-meatloaf-recipe/