Parmesan Chicken Meatloaf

This Parmesan chicken meatloaf is a comforting and flavorful twist on a classic family favorite. The combination of juicy ground chicken, a cheesy mozzarella filling, and a crispy Parmesan crust makes it an easy dinner that feels special without any fuss. It’s perfect for a weekend meal or prep ahead to enjoy leftovers all week long.

I threw this together after wanting a lighter meatloaf version and it quickly became a requested dish on our dinner rotation.

Ingredients

• Olive oil: for gently cooking onions enhances sweetness and overall flavor
• Onion and garlic: bring foundational savory depth& choose fresh, firm onions
• Ground chicken: offers lean protein with a mild taste that pairs well with herbs
• Seasoned breadcrumbs: help bind the meatloaf while adding texture& check for fresh packaging
• Milk: lightens the meat mixture for tenderness
• Parmesan cheese: adds a nutty, salty richness& freshly grated will melt better
• Egg: acts as a binder for structure
• Fresh parsley: brightens and freshens the flavor profile
• Italian seasoning: brings warmth and herbs& look for blends with basil and oregano
• Salt: enhances all flavors
• Mozzarella cheese strings: melt beautifully inside, creating a gooey center& use good quality for best melt
• Marinara sauce: adds acidity and moisture on top
• Panko breadcrumbs: create a crispy topping contrast& choose plain for best color and crunch
• Butter: contributes to browning and richness in the topping
• Shredded mozzarella: finishes the top with extra cheesiness
• Extra Parmesan: in the topping intensifies flavor and helps crispiness

Instructions

Build The Flavor Base:

Heat the olive oil in a pan over medium heat. Add diced onions and garlic. Cook them gently for about five minutes until they soften and release their aroma but do not brown. This soft, flavorful base prevents harsh raw onion bites and lifts the profile of the meatloaf. Let the mixture cool completely before adding to the meat.

Combine The Meat Mixture:

In a large bowl, mix ground chicken with the cooled onion and garlic, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Combine gently with your hands or a spoon just until everything is evenly incorporated. Overmixing makes the meatloaf tough, so resist the urge to knead.

Form The Meatloaf And Add Filling:

On a lined baking sheet, press two-thirds of the chicken mix into a neat rectangle about 20 centimeters by 10 centimeters. Arrange the mozzarella cheese strings in a row down the center, making sure the cheese is surrounded by meat to keep it sealed inside. Cover with the remaining chicken mixture and shape into an even loaf with sealed edges so cheese does not leak.

Add Sauce And Bake:

Spread marinara sauce evenly over the top of the loaf. This not only adds flavor but also keeps the surface moist during cooking. Place the meatloaf in the preheated oven at 200 degrees Celsius (400 Fahrenheit) and bake for 45 minutes.

Prepare And Add Topping:

While the meatloaf bakes, mix together panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley to form the topping that will crisp up nicely in the oven.

Finish Baking For Crispy Top:

Remove the meatloaf, sprinkle shredded mozzarella and then the breadcrumb mixture evenly over the top. Return it to the oven for an additional 15 to 20 minutes until the topping is golden brown and a thermometer inserted in the center reads 74 degrees Celsius (165 Fahrenheit).

Rest Before Serving:

Once out of the oven, let the meatloaf rest for 10 minutes. This resting period allows the juices to redistribute, making each slice moist and easy to cut without crumbling.

My favorite part is the cheesy core that melts into every bite making this meatloaf more fun than your usual dinner. The parmesan crust was inspired by a family recipe my grandmother used, giving it a comforting, nostalgic feel around the table.

Storage Tips

Store leftover meatloaf tightly wrapped in the fridge for up to four days. Reheat gently in the oven or microwave to keep the cheese melted and the coating crispy. You can also slice individual portions to quickly thaw and reheat.

Ingredient Swaps

Ground turkey can be used instead of chicken for a slightly different flavor and similar fat content. Use fresh herbs like basil or oregano if Italian seasoning is not available. Any good melting cheese like fontina or provolone works instead of mozzarella.

Serving Ideas

Serve slices with a crisp green salad or roasted vegetables for a balanced meal. Add a side of creamy mashed potatoes or polenta to soak up the marinara sauce. Leftover meatloaf sandwich with a smear of mustard and crunchy lettuce makes a satisfying lunch.

This meatloaf balances ease and flavor perfectly with a melty center and crispy topping to delight any family dinner.

Frequently Asked Recipe Questions

→ What internal temperature should the chicken loaf reach?

Ensure the loaf reaches an internal temperature of 74°C (165°F) for safe and fully cooked chicken.

→ Can I prepare the loaf in advance?

Yes, you can shape the loaf and refrigerate it for a few hours before baking to enhance flavors and ease preparation.

→ What is the best cheese to use inside the loaf?

String mozzarella works best for melting inside, offering a gooey and mild cheesy center.

→ How do I prevent the loaf from drying out?

Mixing ground chicken with sautéed onions, herbs, and breadcrumbs helps retain moisture, while resting after baking locks in the juices.

→ Can this dish be made without breadcrumbs?

Breadcrumbs help bind and add texture. You can substitute with crushed crackers or oats, but they are important for structure.