All of the flavors in classic chicken parmesan are amplified in this simple chicken parmesan meatloaf. My whole family goes crazy over this dinner and every guest who has ever tried it agrees that it’s amazing.
Chicken Parmesan Meatloaf
This recipe comes from The Weeknight Dinner Cookbook and it is one of my family’s all time favorites. Without exaggeration, I can attest that I double this recipe almost every time I make it now. If there are no leftovers, we are all sad!
Ground chicken has a reputation for being too dry, but this recipe solves the problem in a big way. The bright and garlicky tomato glaze helps seal in the moisture as the meatloaf bakes.
If you’ve never bought ground chicken before, this is the perfect way to try it for the first time. This meatloaf truly tastes like chicken, but more flavorful than any chicken you’ve eaten in the past.
Garlic Parmesan Chicken Meatloaf
Generous amounts of garlic and Parmesan cheese make this meatloaf so very tempting. But the crispy edges make it downright irresistible.
You can definitely cook the meatloaf in a traditional loaf pan, however you’ll need to increase the cooking time to closer to 90 minutes. Personally, I prefer the free-form meatloaf; not only does it cook faster but it also creates a nicer crust on the meatloaf.
As I mentioned, this recipe doubles nicely. Simply divide the meat mixture in half and form two separate meatloaves. The meatloaves can be cooked together on opposite sides of the same large baking tray.
Serve this with homestyle mashed potatoes and sauteed asparagus or pan roasted Brussels sprouts for a dinner worthy of any occasion.
Chicken Parmesan Meatloaf
Ingredients
Meatloaf Ingredients
- 1½ pounds ground chicken
- ⅔ cup panko breadcrumbs
- ¼ cup finely minced onion
- 2 tablespoons minced parsley
- 2 cloves garlic minced
- zest of 1 small lemon about 1 teaspoon finely minced
- 2 eggs
- ¾ cup shredded Parmesan cheese
- 1½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
Topping Ingredients
- 14 ounces canned crushed tomatoes
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon crushed red pepper flakes
- 6 ounces mozzarella freshly shredded
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with aluminum foil. In a large bowl, combine the ground chicken, panko, onion, parsley, garlic, lemon zest, eggs, parmesan cheese, 1 teaspoon kosher salt, and pepper. Lightly mix together, using your hands or a large spoon. Transfer to the lined baking sheet and shape into a loaf, approximately 2” high and 4” wide, making the loaf as uniform in size as possible. Smooth the top and place on the middle oven rack. Bake for 60 minutes, set the timer for 30 minutes.
- While the meatloaf is cooking, stir together the tomatoes, granulated garlic, crushed pepper flakes, and ¼ teaspoon salt. After the meatloaf has cooked for 30 minutes, pour ½ cup sauce over the top and spread gently to coat. Bake another 15 minutes, repeat and sprinkle with the mozzarella.
- Bake until the cheese has completely melted, about 6-8 minutes. Let the meatloaf cool for 10 minutes before slicing and serving. The meatloaf is done cooking when the center temperature reaches 160°F. The meat should be mostly white when it has finished cooking.
Notes
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