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chicken parmesan meatloaf on a cutting board
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Chicken Parmesan Meatloaf

All of the flavors in classic chicken parmesan are amplified in this simple chicken parmesan meatloaf.
Author: Mary Younkin

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

You can also 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.
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.