Description
A comforting Parmesan Chicken Meatloaf filled with a gooey mozzarella center, topped with marinara, melted cheese, and a crispy golden crust.
Ingredients
- 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
- 1/2 teaspoon salt
- 3 mozzarella cheese strings, sliced
- 120 ml marinara sauce
- 2 tablespoons panko breadcrumbs
- 20 g Parmesan cheese (for topping)
- 1 tablespoon butter, melted
- 1 tablespoon fresh parsley (for topping)
- 120 g shredded mozzarella cheese
Instructions
- Preheat oven to 200°C (400°F) and prepare a greased baking sheet.
- Sauté onion and garlic in olive oil until soft; let cool.
- In a bowl, mix ground chicken, onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, seasoning, and salt.
- Shape two-thirds of mixture into a rectangle on baking sheet.
- Place mozzarella slices in center and cover with remaining mixture, sealing edges.
- Shape into a loaf and spread marinara sauce on top.
- Bake for 45 minutes.
- Mix panko, Parmesan, butter, and parsley for topping.
- Remove meatloaf, add shredded mozzarella and breadcrumb topping.
- Bake 15–20 more minutes until golden and internal temp reaches 74°C.
- Rest for 10 minutes before slicing and serving.
Notes
- Do not overmix to keep meatloaf tender.
- Seal edges well to prevent cheese leakage.
- Use a thermometer for accurate doneness.
- Resting helps maintain structure when slicing.
- Store leftovers up to 3 days or freeze for 4 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
