Introduction

Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort food, featuring tender ground chicken, a cheesy center, and a golden breadcrumb topping. This recipe combines simple ingredients to create a delicious meal perfect for any night of the week.

A loaf of cheesy garlic bread is sliced and stacked closely on a wooden board placed on a white marbled surface. The bread has a golden brown, crispy crust with browned cheese melting in between deeply cut layers, showing soft, white, gooey cheese inside. Small bright green parsley bits are sprinkled on top and inside the cheese parts. The bread looks thick, with about five visible layers of crispy brown and melted cheese. A sprig of fresh parsley sits near the front edge of the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
80 g onion (finely diced)
2 garlic cloves (minced)
900 g ground chicken
60 g seasoned breadcrumbs
2 teaspoons milk
30 g Parmesan cheese (grated)
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon Italian seasoning
½ teaspoon salt
3 mozzarella cheese strings (cut into 1cm slices)
120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g Parmesan cheese (grated)
1 tablespoon butter (melted)
1 tablespoon fresh parsley (chopped)
120 g mozzarella cheese (shredded)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
Step 2: Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined—avoid overmixing.
Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string pieces down the center, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
Step 6: Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley to prepare the topping.
Step 7: After 45 minutes, remove the meatloaf from the oven. Top with shredded mozzarella, then sprinkle the breadcrumb mixture over it.
Step 8: Return the meatloaf to the oven and bake for another 15–20 minutes until the topping is golden and the center reaches 74°C (165°F).
Step 9: Let the meatloaf rest for 10 minutes before slicing and serving.

Tips & Variations

Use fresh breadcrumbs or Italian-seasoned breadcrumbs for extra flavor.
For a spicier kick, add a pinch of chili flakes to the meat mixture.
Substitute ground turkey if you prefer a leaner option.
Make ahead and refrigerate the assembled meatloaf before baking to develop more flavor.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through to maintain texture. You can also freeze cooked slices for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A thick loaf is cut into several thick slices, each slice showing three layers: a golden brown crispy top with small crispy bits, a soft white melted cheese layer inside, and a bottom layer that looks like moist bread mixed with green herbs throughout. The loaf is placed on a white cutting board with some fresh green parsley on the side, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, you can substitute mozzarella with provolone, Monterey Jack, or even cheddar for a different flavor and meltiness.

How do I know when the meatloaf is fully cooked?

The internal temperature should reach 74°C (165°F) for safe consumption. Use a meat thermometer inserted into the center to check doneness.