Parmesan Chicken Meatloaf (Print Version)
# Ingredients:
→ Base Mixture
01 -
2 tablespoons olive oil
02 -
1/3 cup finely diced onion
03 -
2 cloves garlic, minced
04 -
2 pounds ground chicken
05 -
1/2 cup seasoned bread crumbs
06 -
2 teaspoons milk
07 -
1/4 cup grated Parmesan cheese
08 -
1 egg
09 -
2 tablespoons fresh parsley, chopped
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon salt
12 -
3 mozzarella cheese strings, cut into 1/2-inch slices
→ Topping
13 -
1/2 cup marinara sauce
14 -
2 tablespoons panko bread crumbs
15 -
1 1/2 tablespoons grated Parmesan cheese
16 -
1 tablespoon butter, melted
17 -
1 tablespoon fresh parsley, chopped
18 -
1 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a loaf pan with foil and lightly grease with cooking spray.
02 -
Heat olive oil in a skillet over medium heat. Sauté onion and minced garlic until soft, then set aside to cool.
03 -
In a large bowl, combine ground chicken, seasoned bread crumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, salt, and the cooled onion-garlic mixture. Mix thoroughly until well combined.
04 -
Transfer the mixture into the prepared loaf pan, shaping it into an 8"x4" loaf. Spread marinara sauce evenly over the top.
05 -
Bake in the preheated oven for 45 minutes.
06 -
In a small bowl, combine panko bread crumbs, Parmesan cheese, melted butter, and chopped parsley.
07 -
Remove meatloaf from oven. Sprinkle shredded mozzarella cheese over the top, followed by the breadcrumb mixture.
08 -
Return meatloaf to oven and bake for an additional 15-20 minutes, or until the center reaches an internal temperature of 165°F (75°C).
09 -
Allow meatloaf to rest for 10 minutes before slicing and serving.
# Notes:
01 -
For a gluten-free version, substitute regular bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers to maintain consistency and flavor.