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Parmesan Chicken Meatloaf with Mozzarella and Marinara Recipe

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★★★★★

4.6 from 135 reviews

This Parmesan Chicken Meatloaf is a flavorful and moist twist on classic meatloaf, featuring ground chicken mixed with Italian herbs, Parmesan cheese, and a gooey mozzarella cheese center. Topped with marinara sauce and a crispy parmesan-panko crust, this dish bakes to golden perfection and makes a comforting, hearty meal.

Ingredients

Scale

Meatloaf Mixture

  • 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)

Toppings

  • 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

  1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray to prevent sticking.
  2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Add finely diced onion and minced garlic and cook until softened, about 5 minutes. Remove from heat and allow to cool completely to avoid cooking the egg when combined.
  3. Mix Meatloaf Ingredients: In a large mixing bowl, combine ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped fresh parsley, Italian seasoning, and salt. Mix gently just until combined to keep the meatloaf tender.
  4. Shape Meatloaf Base: Pat two-thirds of the chicken mixture onto the prepared baking sheet into a rectangle approximately 20cm by 10cm.
  5. Add Cheese Center: Arrange mozzarella cheese string slices evenly down the center of the meat rectangle to create a cheesy core.
  6. Top and Seal: Spread the remaining one-third of the chicken mixture over the cheese, shaping and sealing the cheese inside to form a compact loaf.
  7. Add Marinara Sauce: Spread marinara sauce evenly over the top of the formed meatloaf.
  8. Bake Initial Phase: Bake in the preheated oven for 45 minutes to cook through.
  9. Prepare Topping Mixture: While the meatloaf bakes, mix panko breadcrumbs, grated Parmesan, melted butter, and chopped fresh parsley in a small bowl.
  10. Add Cheese and Topping: After the initial 45 minutes, remove the meatloaf from the oven. Top it with shredded mozzarella cheese and then sprinkle the breadcrumb mixture evenly over the top.
  11. Bake to Finish: Return the meatloaf to the oven and bake for an additional 15 to 20 minutes, until the topping is golden brown and the internal temperature reaches 74°C (165°F) for safe consumption.
  12. Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting helps juices redistribute for a moist and flavorful meatloaf.

Notes

  • Ensure the onion and garlic mixture is completely cooled before adding to raw chicken to prevent cooking the egg prematurely.
  • Use a meat thermometer to check the internal temperature; 74°C (165°F) guarantees the chicken is safely cooked.
  • Do not overmix the meatloaf mixture to avoid a dense texture.
  • Moisture content can vary with the breadcrumbs; if mixture feels too wet, add a little more breadcrumbs.
  • The mozzarella cheese strings create a delicious cheesy surprise in the center — feel free to substitute with your preferred mozzarella cheese shapes.
  • Letting the meatloaf rest after baking is crucial for juiciness and easier slicing.

Keywords: Parmesan chicken meatloaf, cheesy meatloaf, Italian meatloaf, baked chicken meatloaf, mozzarella stuffed meatloaf

Find it online: https://dailysimplerecipe.com/parmesan-chicken-meatloaf-with-mozzarella-and-marinara-recipe/