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

Description

Chicken Parmesan Meatloaf combines the bold, cheesy, and saucy flavors of chicken Parmesan with the comfort of a classic meatloaf. It’s easy to make and perfect for weeknights or special dinners. Try this delicious twist and enjoy a new family favorite!

Ingredients

Scale

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

Instructions

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.

Notes

Freeze mozzarella for easier shredding. Don’t overmix the meat. Let the loaf rest before slicing to keep it juicy. Doubles well for leftovers.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of loaf
Calories: 360
Sugar: 3 g
Carbohydrates: 14g
Protein: 32g