Parmesan Chicken Meatloaf Italian (Printable)
Tender ground chicken meatloaf with Parmesan, mozzarella, and Italian spices for a comforting family meal.
# What You'll Need:
→ Meats
01 - 1 lb ground chicken
→ Cheeses
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup shredded mozzarella cheese
→ Vegetables & Herbs
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Binders & Fillers
07 - 1/2 cup breadcrumbs
08 - 1 large egg, lightly beaten
09 - 1/4 cup milk
→ Sauces & Seasonings
10 - 1/2 cup marinara sauce, plus extra for topping
11 - 1 tsp dried Italian seasoning
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# Directions:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the ground chicken, Parmesan, mozzarella, onion, garlic, parsley, breadcrumbs, 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 to the prepared loaf pan, gently pressing it in to form an even, uniform loaf.
04 - Spread a few additional tablespoons of marinara sauce evenly over the top for extra flavor and moisture.
05 - Bake for 45 to 50 minutes, or until the meatloaf is golden brown, set, and the internal temperature reaches 165°F.
06 - Let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce if desired.
# Expert Tips:
01 -
- That golden Parmesan crust on top will make you question why you ever made meatloaf any other way.
- Ground chicken keeps it lighter than beef but the cheeses make sure nobody misses a single ounce of richness.
02 -
- Overmixing the meat mixture is the fastest way to end up with a dense rubbery loaf instead of a tender one.
- Letting the meatloaf rest those ten minutes is not optional or you will watch all the juices bleed out onto your cutting board.
03 -
- Wet your hands slightly before mixing so the chicken does not stick to your fingers and you get a more even distribution.
- A meat thermometer is your best friend here because ground chicken needs to hit 165 degrees F to be safe but overcooking it even five minutes dries it out.