Description
This Parmesan Chicken Meatloaf is a flavorful and moist dish combining ground chicken with aromatic herbs, Parmesan cheese, and gooey mozzarella stuffed in the center. It’s topped with marinara sauce and a golden, cheesy panko crust, baked to perfection for a comforting family meal.
Ingredients
Scale
Main 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
- ½ teaspoon salt
Cheese Filling
- 3 mozzarella cheese strings, cut into 1 cm slices
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
- Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
- Sauté Aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Remove from heat and allow this mixture to cool completely.
- Mix Meatloaf Base: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped fresh parsley, Italian seasoning, and salt. Mix gently until just combined to keep the meatloaf tender and juicy.
- Shape Meatloaf with Cheese Filling: On the prepared baking sheet, pat two-thirds of the chicken mixture into a rectangular shape roughly 20cm by 10cm. Lay the sliced mozzarella cheese strings evenly down the center. Cover with the remaining chicken mixture, shaping into a neat loaf, ensuring the cheese is sealed inside.
- Add Sauce and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place in the preheated oven and bake for 45 minutes to cook through.
- Prepare Topping Mixture: While the meatloaf bakes, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl. This will make a crispy and flavorful topping.
- Apply Cheese and Topping: Remove the meatloaf from the oven after 45 minutes. Sprinkle the shredded mozzarella cheese over the top, then evenly sprinkle the breadcrumb mixture to create a crust.
- Bake Until Golden: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping is golden brown and the internal temperature reaches 74°C (165°F), ensuring it is safely cooked.
- Rest and Serve: Let the meatloaf rest for 10 minutes after baking. This helps retain juices and makes slicing easier. Serve warm and enjoy!
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and juicy.
- Ensure the mozzarella cheese strings are fully sealed inside the meatloaf to prevent leaking during baking.
- Use a meat thermometer to check for doneness; internal temperature should be 74°C (165°F) for safety.
- Letting the meatloaf rest before slicing helps the juices redistribute for moist slices.
- You can substitute marinara sauce with your favorite tomato-based sauce for variation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Parmesan Chicken Meatloaf, chicken meatloaf recipe, baked chicken meatloaf, mozzarella stuffed meatloaf, easy meatloaf recipe, Italian meatloaf
