Chicken Parm Meatloaf

⏱ 95 mins 🍽 4-6 serving(s) 🏷 Meatloaf

This recipe offers a creative take on classic meatloaf, blending ground chicken with Italian flavours. Ingredients like parmesan, marinara, and fresh herbs are mixed into the loaf, which is then baked and topped with mozzarella. A buttery, garlicky panko crumb mixture provides a final crispy garnish. It serves 4 to 6 people and takes about 95 minutes to prepare and cook from start to finish.

Chicken Parm Meatloaf

Ingredients

  • 1 small yellow onion, cut into chunks
  • 3 garlic cloves
  • 1/4 cup fresh parsley leaves, plus more for garnish
  • 3 basil leaves, plus more for garnish
  • 1 cup marinara sauce, divided
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 lbs ground chicken
  • 1/2 cup shredded mozzarella cheese
  • 2 1/2 tablespoons unsalted butter
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil

Method

  1. Set your oven to 350 F and line a baking sheet with parchment paper.
  2. Place the onion, garlic, parsley and basil into a food processor and pulse until they are finely minced. Move this mixture to a medium bowl.
  3. Mix in 3/4 cup of the marinara sauce, the Italian breadcrumbs, grated parmesan, beaten egg, Italian seasoning, salt and black pepper. Add the ground chicken and combine everything thoroughly.
  4. Place the meat mixture onto the prepared sheet pan and form it into a loaf measuring roughly 8x4 inches.
  5. Bake the loaf for 45 minutes.
  6. Take the meatloaf from the oven and coat the top with the leftover 1/4 cup of marinara. Sprinkle the shredded mozzarella cheese over it and return to the oven for another 10 to 15 minutes.
  7. While that bakes, melt the butter in a medium frying pan. Stir in the panko breadcrumbs and garlic powder. Toast them for about 3 to 4 minutes. Transfer to a small bowl, allow to cool briefly, then mix in the 2 tablespoons of grated parmesan, chopped parsley and chopped basil. Add salt and pepper to taste.
  8. Finish the baked meatloaf by scattering some of the prepared breadcrumb mix over it, along with a fresh basil sprig. Offer the extra crumb topping and additional marinara sauce alongside when serving.

Nutrition (per serving)

Sodium1622800 mg

Recipe details

CategoryMeatloaf
AuthorArlyn Osborne