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–+ servings
Whole baked Parmesan Chicken Meatloaf on a wooden board with fresh parsley.

Easy Cheesy Parmesan Chicken Meatloaf Recipe

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Aliana Recipes
Tender ground chicken mixed with savory garlic and parmesan, topped with marinara and melted mozzarella for a cozy dinner. This lighter twist on a classic brings bold Italian flavors to the table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings:6 slices
Course:Dinner
Cuisine:American, Italian, Italian-American
Calories:320kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs ground chicken Use a mix of dark and white meat for moisture
  • 1 cup Italian seasoned breadcrumbs Adds structure and flavor
  • ½ cup grated parmesan cheese Freshly grated is preferred
  • ½ cup onion, finely chopped Provides sweetness and texture
  • 2 large eggs, lightly beaten Acts as the binder
  • 3 cloves garlic, minced Essential for savory depth
  • 1 tablespoon Italian seasoning Enhances the herbal aroma
  • 1 cup marinara sauce Divided use for inside and topping
  • 1 cup shredded mozzarella cheese For the melted topping
  • 1 tablespoon fresh parsley, chopped Garnish for color

Equipment

  • 1 Baking sheet For baking the loaf
  • 1 Parchment paper Prevents sticking
  • 1 Large mixing bowl For combining ingredients
  • 1 Knife For chopping vegetables

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Combine ground chicken, breadcrumbs, parmesan, onion, eggs, garlic, Italian seasoning, and half cup of marinara in a large bowl. Mix gently with your hands just until combined so the texture remains tender.
  3. Transfer the mixture to the prepared baking sheet and shape it into a 9x5 inch loaf. Smooth the top and sides with a spatula to ensure even cooking.
  4. Bake for 40 minutes on the center rack. The surface should start looking golden and firm to the touch.
  5. Remove from oven, top with remaining marinara sauce, and sprinkle evenly with mozzarella cheese. Return to the oven for 10–15 minutes until the cheese is bubbly and browned.
  6. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute for a moist bite.

Nutrition

Serving: 250gCalories: 320kcalCarbohydrates: 12gProtein: 35gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 680mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) without overcooking. Let the meatloaf rest for 10 minutes before slicing to keep the juices locked inside.