Print

Parmesan Chicken Meatloaf with Marinara and Mozzarella Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 291 reviews

This Parmesan Chicken Meatloaf is a flavorful, cheesy twist on traditional meatloaf featuring ground chicken, mozzarella strings sealed inside, and a savory marinara topping with a crispy breadcrumb and Parmesan crust. It’s baked to perfection for a juicy and tender main dish that’s perfect for family dinners.

Ingredients

Meatloaf 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
  • 3 mozzarella cheese strings, cut into 1 cm slices

Topping Ingredients

  • 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 Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it lightly with cooking spray to prevent sticking.
  2. Sauté Aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened and translucent, about 5 minutes. Remove from heat and allow to cool completely to prevent cooking the egg later.
  3. Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix just until combined to keep the meatloaf tender—avoid overmixing.
  4. Shape Meatloaf Base: Pat about two-thirds of the meat mixture onto the prepared baking sheet, forming a rectangle approximately 20 cm by 10 cm.
  5. Add Mozzarella Center: Arrange the sliced mozzarella cheese strings down the center of the rectangular meat base to create a cheesy filling.
  6. Encase Cheese: Top the mozzarella with the remaining one-third of the meat mixture, sealing the cheese completely inside. Shape the mixture into a neat loaf.
  7. Add Sauce and Bake: Spread the marinara sauce evenly over the top of the meatloaf. Place the loaf in the oven and bake for 45 minutes.
  8. Prepare Topping: While the meatloaf bakes, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley.
  9. Add Mozzarella and Topping: After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella evenly over the top, then evenly distribute the breadcrumb mixture.
  10. Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the internal temperature of the meatloaf reaches 74°C (165°F).
  11. Rest and Serve: Let the meatloaf rest for 10 minutes after removing it from the oven before slicing. This helps retain the juices and keeps the cheese inside the loaf intact.

Notes

  • Cool the onions completely before mixing with the meat mixture to avoid cooking the egg in it.
  • Do not overmix the meat mixture to ensure a tender meatloaf.
  • Use standard mozzarella cheese strings as they melt well and minimize leakage.
  • Seal the cheese filling well inside the meatloaf to prevent it from leaking during baking.
  • Rest the meatloaf after baking to ensure clean slices and retain the cheese inside.
  • Always check that the internal temperature reaches 74°C (165°F) for safe consumption.
  • Make ahead tip: Assemble the meatloaf and refrigerate it up to 24 hours before baking.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat by covering with foil and warming in a 180°C (350°F) oven.
  • Freeze portions wrapped in foil for up to 4 months for longer storage.

Find it online: https://flavorspath.com/parmesan-chicken-meatloaf-with-marinara-and-mozzarella-recipe/