Chicken Parm Meatloaf

Recipe by Arlyn Osborne
READY IN: 1hr 35mins




  • 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.