Parmesan Chicken Meatloaf (Printable)
Juicy chicken meatloaf loaded with Parmesan, mozzarella, and Italian spices for a comforting family dinner.
# What You'll Need:
→ Meats
01 - 1 pound 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 tablespoons 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 teaspoon dried Italian seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
02 - In a large mixing bowl, combine the ground chicken, Parmesan cheese, mozzarella cheese, chopped onion, minced garlic, parsley, breadcrumbs, beaten egg, milk, marinara sauce, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Transfer the mixture into the prepared loaf pan and gently press it down to form an even, uniform loaf.
04 - Spread a few additional tablespoons of marinara sauce evenly across the top of the loaf for extra flavor and moisture during baking.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown on top, firmly set, and the internal temperature registers 165°F when checked with a meat thermometer.
06 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.
# Tips from dashanddishes:
01 -
- Ground chicken stays incredibly moist when paired with Parmesan and a splash of milk, solving the dry meatloaf problem forever.
- It comes together in one bowl with zero fussy techniques, making it perfect for chaotic weeknights when you still want something homemade.
02 -
- Do not skip the rest period because slicing too early turns a perfect loaf into a puddle of lost juices.
- Ground chicken releases more water than beef during cooking, so if your mixture feels very wet, add one extra tablespoon of breadcrumbs to balance it out.
03 -
- Wet your hands slightly before pressing the mixture into the pan, it prevents sticking and gives you a smoother top for that marinara glaze.
- The secret to the best flavor is letting the Parmesan sit mixed into the chicken for five minutes before shaping, it starts permeating the meat while you prep the pan.