Name: Chicken Parmesan Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 1/2 pounds ground chicken (preferably thighs for extra juiciness); 2/3 cup panko breadcrumbs (gluten-free panko works well); 1/4 cup finely minced onion; 2 tablespoons fresh parsley, minced; 2 cloves garlic, minced; Zest of 2 small lemons (about 1 teaspoon); 2 large eggs; 3/4 cup shredded Pecorino Romano or Parmesan cheese; 1 1/2 teaspoons kosher salt (divided); 1/2 teaspoon freshly ground black pepper; 1 (14-ounce) can crushed tomatoes; 1/2 teaspoon granulated garlic or garlic powder; 1/4 teaspoon crushed red pepper flakes; 4-6 ounces mozzarella cheese, freshly shredded

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Chicken Parmesan Meatloaf is a delightful twist on a classic comfort food that combines all the bold, cheesy, and saucy flavors of traditional chicken Parmesan in a juicy, satisfying meatloaf. This dish offers a unique take on two beloved meals, creating a dinner that’s both easy to make and incredibly delicious. Perfect for busy weeknights or a cozy weekend dinner, this recipe brings together familiar ingredients in a fun and flavorful way. If you love the combination of crispy chicken, tangy tomato sauce, and melty mozzarella, this meatloaf is sure to become a new family favorite.

Why You’ll Love This Chicken Parmesan Meatloaf

Combines the best parts of chicken Parmesan and meatloaf
Juicy, flavorful ground chicken base
Gooey melted mozzarella topping
Easy enough for a weeknight, special enough for guests
Great for leftovers and sandwiches the next day

Ingredients

1 1/2 pounds ground chicken (preferably thighs for extra juiciness)
2/3 cup panko breadcrumbs (gluten-free panko works well)
1/4 cup finely minced onion
2 tablespoons fresh parsley, minced
2 cloves garlic, minced
Zest of 2 small lemons (about 1 teaspoon)
2 large eggs
3/4 cup shredded Pecorino Romano or Parmesan cheese
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can crushed tomatoes
1/2 teaspoon granulated garlic or garlic powder
1/4 teaspoon crushed red pepper flakes
4-6 ounces mozzarella cheese, freshly shredded

Step-by-Step: How to Make Chicken Parmesan Meatloaf

Preheat your oven to 350°F and line a large baking sheet with aluminum foil.
In a large bowl, combine ground chicken, panko breadcrumbs, minced onion, parsley, garlic, lemon zest, eggs, Pecorino Romano, 1 teaspoon salt, and pepper. Mix lightly with hands or a large spoon.
Shape the mixture into a loaf approximately 2 inches high and 4 inches wide on the prepared baking sheet. Smooth the top for even cooking.
Bake on the middle oven rack for 30 minutes.
Meanwhile, in a small bowl, mix crushed tomatoes, granulated garlic, red pepper flakes, and the remaining 1/2 teaspoon salt.
After 30 minutes, spread 1/2 cup of the tomato sauce over the top of the meatloaf.
Return to the oven and bake for an additional 15 minutes.
Top with more sauce and sprinkle mozzarella over the top.
Bake another 6-8 minutes, or until the cheese has melted and the internal temperature reaches 160°F.
Let the meatloaf rest for 10 minutes before slicing and serving.

Helpful Tips

Freeze fresh mozzarella for 5-10 minutes before shredding to make it easier to handle.
Don’t overmix the meat mixture; it keeps the meatloaf tender.
Use a thermometer to check for doneness without cutting into the loaf.
Resting the meatloaf before slicing keeps the juices locked in.

Substitutions And Variations

Use ground turkey instead of chicken for a leaner option.
Try Italian-seasoned breadcrumbs for extra flavor.
Swap Pecorino Romano with Parmesan or Asiago.
Add chopped spinach or sun-dried tomatoes for a twist.
Make it spicy by adding more crushed red pepper flakes.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the oven at 300°F for 10-15 minutes or microwave for 1-2 minutes until heated through. This meatloaf also freezes well for up to 3 months. Slice and wrap individually for easy thawing and reheating.

Nutritional Information

(Approximate per serving, based on 6 servings)

Calories: 360
Protein: 32g
Fat: 20g
Carbohydrates: 14g
Fiber: 2g
Sugars: 3g
Sodium: 680mg

Serving Suggestions

Serve with a side of garlic mashed potatoes or creamy polenta.
Pair with a crisp green salad or roasted vegetables.
Great on a crusty roll as a sandwich with extra marinara.
Add a sprinkle of fresh basil or parsley for a bright finish.

Frequently Asked Questions About Chicken Parmesan Meatloaf

Can I use ground turkey instead of chicken? Yes! Ground turkey is a great substitute and works well with the same seasoning profile.

Can I make this ahead of time? Absolutely. Prepare and shape the meatloaf, then cover and refrigerate for up to a day before baking. You can also freeze the uncooked loaf for later.

What if I don’t have Pecorino Romano? Parmesan is a perfect alternative. Asiago or a mix of Italian cheeses also works.

Can I make this gluten-free? Yes, just use gluten-free panko breadcrumbs. Everything else in the recipe is naturally gluten-free.

How do I keep the meatloaf from drying out? Use chicken thighs, avoid overmixing, and don’t skip the resting step after baking.

Conclusion

Thank you so much for stopping by to try this Chicken Parmesan Meatloaf recipe! It’s one of those comforting dishes that combines familiar flavors in a creative, satisfying way. I absolutely love how the gooey mozzarella, zesty tomato sauce, and tender meat blend together in every bite. Whether you’re making it for a casual weeknight or a special meal, it’s guaranteed to impress and satisfy. I hope you enjoy every bite as much as I do. Happy cooking, and thanks for being part of this delicious community!

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