Parmesan Chicken Meatloaf (Print Version)
Juicy chicken meatloaf stuffed with mozzarella, topped with marinara and crispy Parmesan breadcrumbs for an Italian-inspired meal.
# Ingredients:
→ For the meatloaf
01 -
2 tablespoons olive oil
02 -
80 g onion, finely diced
03 -
2 garlic cloves, minced
04 -
900 g ground chicken
05 -
60 g seasoned breadcrumbs
06 -
2 teaspoons milk
07 -
30 g Parmesan cheese, grated
08 -
1 egg
09 -
2 tablespoons fresh parsley, chopped
10 -
1 teaspoon Italian seasoning
11 -
½ teaspoon salt
12 -
3 mozzarella cheese strings, cut into 1 cm slices
→ For the topping
13 -
120 ml marinara sauce
14 -
2 tablespoons panko breadcrumbs
15 -
20 g Parmesan cheese, grated
16 -
1 tablespoon butter, melted
17 -
1 tablespoon fresh parsley, chopped
18 -
120 g mozzarella cheese, shredded
# Steps:
01 -
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
02 -
Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
03 -
In a large bowl, combine the ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined – don't overmix.
04 -
Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20 cm × 10 cm. Arrange the mozzarella cheese string pieces down the centre, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
05 -
Spread the marinara sauce over the top of the meatloaf. Bake for 45 minutes.
06 -
Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
07 -
After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
08 -
Return to the oven and bake for another 15-20 minutes until the topping is golden and the centre reaches 74°C (165°F).
09 -
Let the meatloaf rest for 10 minutes before slicing and serving.
# Notes:
01 -
Cool the onions completely before mixing to avoid cooking the egg.
02 -
Don't overmix the meat mixture – this keeps it tender.
03 -
Use standard cheese strings – they melt perfectly without leaking excessively.
04 -
Seal the cheese well to prevent it escaping during cooking.
05 -
Rest before slicing – this is crucial for clean slices and keeping the cheese inside.
06 -
Check internal temperature – it should reach 74°C (165°F).
07 -
Make ahead – assemble and refrigerate up to 24 hours before baking.
08 -
Storage – refrigerate leftovers for up to 3 days.
09 -
Reheating – cover with foil and warm in a 180°C oven.
10 -
Freezing – wrap portions in foil and freeze for up to 4 months.