Chicken Parm Meatloaf

"This chicken meatloaf is flavored with marinara and parmesan and topped with crispy breadcrumbs."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
1hr 35mins
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 F and line a sheet pan with parchment paper.
  • Add the onion, garlic, parsley and basil to a food processor and pulse until finely chopped. Transfer to a medium sized bowl.
  • Add 3/4 cup of marinara, bread crumbs, parmesan, egg, Italian seasoning, salt and pepper. Stir to combine. Add the ground chicken and mix to combine.
  • Transfer the mixture to the prepared sheet pan and shape into an 8x4 inch loaf.
  • Bake for 45 minutes.
  • Remove from the oven and brush with remaining 1/4 cup marinara sauce. Top with the shredded mozzarella and continue baking for 10-15 minutes.
  • Meanwhile, melt the butter in a medium skillet over medium heat. Add the panko and garlic powder. Toast, about 3-4 minutes. Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Season with salt and pepper.
  • Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Serve remaining bread crumb mixture and more marinara sauce on the side.

Questions & Replies

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Reviews

  1. Linda M.
    This was excellent! I skipped the garnish in the end but, otherwise, followed the recipe exactly as written. It was my first meatloaf using ground chicken and I will definitely make it again.
     
  2. adopt a greyhound
    Great flavors in this meatloaf. Made half a recipe and still had lots for leftovers. Will have again soon.
     
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Tweaks

  1. Cynthia S.
    I always saute chopped onions, mushrooms and garlic in a little olive oil, then mix that into the meatloaf. Much better flavor than just adding it raw to the meat. I also put mozzarella In the meatloaf itself, so I flatten out the mixture, put good quality muzz in it, then roll it up like a jelly roll and bake it in a loaf pan, topped with marinara and parmesan. makes it first rate
     

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