Cheesy Italian Ground Chicken Meatloaf is a delicious twist on classic meatloaf that combines lean ground chicken with three cheeses, marinara sauce, and Italian herbs for a comforting dinner that tastes just like chicken parmesan in loaf form. This easy recipe takes only 10 minutes to prep and 40 minutes to bake, making it perfect for a weeknight meal that’s both speedy and satisfying. With gooey cheese in every bite and that familiar Italian flair, it’s sure to become a family favorite.
Why You’ll Love Cheesy Italian Ground Chicken Meatloaf
- Gooey, gooey center – Packed with ricotta, mozzarella, and Parmesan, this meatloaf oozes cheesy goodness in every slice.
- Comfort with a twist – All the flavors you love in chicken parmesan, reimagined in a juicy loaf.
- Healthier choice – Made with lean ground chicken and gluten-free ingredients, it’s lighter than traditional beef or pork meatloaf.
- Family-friendly – Kids and adults alike love the cheesy surprise, and it pairs beautifully with pasta, salad, or veggies.
Ingredients
Meatloaf Mixture
- 2 lb lean ground chicken
- ¼ cup marinara sauce
- 1 Tbsp minced garlic
- 2 tsp Italian seasoning
- 2 tsp dried parsley
- 1½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
Cheese Filling
- ½ cup full-fat ricotta cheese (well-drained)
- ½ cup shredded mozzarella
- ½ cup shredded Parmesan
- 1 tsp dried parsley
Topping
- ½ cup marinara sauce
- ½ cup shredded mozzarella
- ½ cup shredded Parmesan
- Optional: sprinkle of dried parsley after baking
Step-by-Step: How to Make Cheesy Italian Ground Chicken Meatloaf
- Preheat and Prepare: Set your oven to 400°F (200°C) and line a loaf pan with parchment paper for easy removal.
- Combine Meat Mixture: In a large mixing bowl, blend ground chicken with marinara sauce, minced garlic, Italian seasoning, dried parsley, onion powder, salt, and pepper until evenly mixed.
- Layer the Meatloaf: Spread half of the meat mixture evenly in the bottom of the loaf pan.
- Add the Cheese Filling: Spoon the prepared cheese mixture over the meat layer, staying centered.
- Seal and Smooth: Cover the cheese layer with the remaining meat mixture. Use a spatula to smooth the top and ensure the cheese is completely enclosed.
- Bake and Check: Bake for 20 minutes, then add marinara and cheese toppings. Return to the oven for another 20–25 minutes.
- Check for Doneness: Use a meat thermometer to verify the center reaches an internal temperature of 165°F (74°C). Insert it horizontally for the most accurate reading.
- Let It Rest: Allow the meatloaf to rest in the pan for 10–15 minutes before slicing. This step helps it hold its shape for clean slices.
Helpful Tips
- Don’t overmix the meat to keep the loaf tender. Mix until ingredients are just incorporated.
- Drain the ricotta by wrapping it in a paper towel or cheesecloth for 10 minutes to prevent a soggy filling.
- Test doneness with a thermometer inserted horizontally into the center—aim for 165 °F (74 °C).
- Let it rest—this helps the loaf hold together and slice cleanly.
Substitutions And Variations
- Meat swap: Use ground turkey for a milder flavor or lean ground beef for richer taste.
- Cheese choices: Swap ricotta for mascarpone or goat cheese; try provolone instead of mozzarella.
- Herbs: Fresh basil or oregano adds vibrant flavor. Mix into both meat and cheese layers.
- Spicy kick: Stir in red pepper flakes or drizzle with hot honey before serving for heat and sweetness.
Storage Instructions
- Refrigerator: Store leftover slices in an airtight container for up to 3 days. Reheat in the microwave in 30–60‑second bursts until warmed.
- Freezer: Wrap individual slices in foil, place them in a freezer bag, and freeze for up to 3 months. Reheat directly from frozen in the microwave—no thawing needed.
Nutritional Information
(Per serving, based on 10 servings)
- Calories: ~230 kcal
- Protein: ~22 g
- Fat: ~12 g
- Carbohydrates: ~4 g
- Fiber: ~0.5 g
- Sugar: ~2 g
- Sodium: ~410 mg
(Nutrition may vary slightly depending on marinara sauce and cheese brands.)
Serving Suggestions
- Classic combo: Plate slices over a bed of cooked spaghetti or zucchini noodles with extra marinara.
- Veggie side: Serve alongside garlic green beans, roasted Brussels sprouts, or a crisp Caesar salad.
- Sandwich style: Make a hearty sandwich with sliced loaf, marinara, melted provolone, and fresh basil between ciabatta or focaccia.
Frequently Asked Questions About Cheesy Italian Ground Chicken Meatloaf
Q: Can I use fresh herbs instead of dried?
Absolutely! Use about three times the amount of fresh herbs—try 1 Tbsp each of chopped fresh parsley and basil for a bright flavor.
Q: How do I know when it’s done?
A meat thermometer is your best friend. The internal temperature should reach 165 °F (74 °C) in the center. After the second bake and topping, check by inserting the probe in horizontally through the middle.
Q: Can I make this ahead of time?
Yes! Assemble the loaf in the pan, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. This makes meal prep much easier.
Q: What if I don’t have a loaf pan?
Shape the loaf on a parchment-lined baking sheet into a rectangle, assemble as directed, and bake for the same time—no pan needed!
Conclusion
Thank you so much for trying this Cheesy Italian Ground Chicken Meatloaf! I hope the gooey cheese and savory Italian flavors bring you as much joy as they bring me in my kitchen. It’s such an easy, flavorful recipe perfect for weeknight dinners, and I love how it elevates classic meatloaf into something special. Here’s to happy cooking—may each bite warm your heart, and thank you for being part of our food-loving community. Enjoy every slice, and happy baking!
Print
Cheesy Italian Ground Chicken Meatloaf
- Total Time: 50–55 minutes
- Yield: 8–10 servings 1x
- Diet: Gluten Free
Description
Cheesy Italian Ground Chicken Meatloaf is a comforting, cheesy twist on classic meatloaf. Packed with Italian herbs, marinara, and three cheeses, it tastes just like chicken parmesan in a tender, easy-to-make loaf. Perfect for weeknight dinners!
Ingredients
For the Meatloaf:
2 lb lean ground chicken
¼ cup marinara sauce
1 tbsp minced garlic
2 tsp Italian seasoning
2 tsp dried parsley
1½ tsp onion powder
½ tsp sea salt
½ tsp black pepper
For the Cheese Filling:
½ cup full-fat ricotta cheese, drained
½ cup shredded mozzarella
½ cup shredded Parmesan
1 tsp dried parsley
For the Topping:
½ cup marinara sauce
½ cup shredded mozzarella
½ cup shredded Parmesan
Optional: sprinkle of dried parsley after baking
Instructions
- Preheat and Prepare: Set your oven to 400°F (200°C) and line a loaf pan with parchment paper for easy removal.
- Combine Meat Mixture: In a large mixing bowl, blend ground chicken with marinara sauce, minced garlic, Italian seasoning, dried parsley, onion powder, salt, and pepper until evenly mixed.
- Layer the Meatloaf: Spread half of the meat mixture evenly in the bottom of the loaf pan.
- Add the Cheese Filling: Spoon the prepared cheese mixture over the meat layer, staying centered.
- Seal and Smooth: Cover the cheese layer with the remaining meat mixture. Use a spatula to smooth the top and ensure the cheese is completely enclosed.
- Bake and Check: Bake for 20 minutes, then add marinara and cheese toppings. Return to the oven for another 20–25 minutes.
- Check for Doneness: Use a meat thermometer to verify the center reaches an internal temperature of 165°F (74°C). Insert it horizontally for the most accurate reading.
- Let It Rest: Allow the meatloaf to rest in the pan for 10–15 minutes before slicing. This step helps it hold its shape for clean slices.
Notes
Drain ricotta to avoid excess moisture in the filling.
Don’t overmix the meat for a tender texture.
To freeze, wrap individual slices and store in freezer-safe containers up to 3 months.
Reheat directly from frozen or refrigerated until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dinner
- Method: Oven, Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 slice
- Calories: ~230 kcal
- Sugar: ~2 g
- Carbohydrates: ~4 g
- Protein: ~22 g