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Parmesan Chicken Meatloaf Recipe

Parmesan Chicken Meatloaf sliced with melted cheese
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This Italian-inspired chicken meatloaf is packed with Parmesan, stuffed with melted mozzarella, and topped with marinara sauce and crispy breadcrumbs – all the flavours of chicken parmesan in meatloaf form!

Ingredients

Scale
  • For the meatloaf:
  • 2 tablespoons olive oil
  • 80 g onion, finely diced
  • 2 garlic cloves, minced
  • 900 g ground chicken
  • 60 g seasoned breadcrumbs
  • 2 teaspoons milk
  • 30 g Parmesan cheese, grated
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 3 mozzarella cheese strings, cut into 1cm slices
  • For the topping:
  • 120 ml marinara sauce
  • 2 tablespoons panko breadcrumbs
  • 20 g Parmesan cheese, grated
  • 1 tablespoon butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 120 g mozzarella cheese, shredded

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.

2. Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.

3. In a large bowl, combine the ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined – don’t overmix.

4. Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string pieces down the centre, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.

5. Spread the marinara sauce over the top of the meatloaf. Bake for 45 minutes.

6. Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.

7. After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.

8. Return to the oven and bake for another 15-20 minutes until the topping is golden and the centre reaches 74°C (165°F).

9. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Cool the onions completely before mixing to avoid cooking the egg.

Don’t overmix the meat mixture – this keeps it tender.

Use standard cheese strings – they melt perfectly without leaking excessively.

Seal the cheese well to prevent it escaping during cooking.

Rest before slicing – this is crucial for clean slices and keeping the cheese inside.

Check internal temperature – it should reach 74°C (165°F).

Make ahead – assemble and refrigerate up to 24 hours before baking.

Storage – refrigerate leftovers for up to 3 days.

Reheating – cover with foil and warm in a 180°C oven.

Freezing – wrap portions in foil and freeze for up to 4 months.

Nutrition

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