Parmesan Chicken Meatloaf (Printable Version)

Savory chicken loaf with Parmesan crust and melted mozzarella filling, topped with a crunchy breadcrumb blend.

# Ingredients Required:

→ Meatloaf Base

01 - 900 g ground chicken
02 - 80 g onion, finely diced
03 - 2 garlic cloves, minced
04 - 60 g seasoned breadcrumbs
05 - 2 tsp milk
06 - 30 g Parmesan cheese, grated
07 - 1 large egg
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp Italian seasoning
10 - ½ tsp salt
11 - 3 mozzarella cheese strings, sliced into 1 cm pieces

→ Sauce

12 - 120 ml marinara sauce

→ Topping

13 - 2 tbsp panko breadcrumbs
14 - 20 g Parmesan cheese, grated
15 - 1 tbsp butter, melted
16 - 1 tbsp fresh parsley, chopped
17 - 120 g mozzarella cheese, shredded

→ Cooking Essentials

18 - 2 tbsp olive oil

# Guide to Cooking:

01 - Preheat the oven to 200°C. Line a baking sheet with foil and coat with cooking spray.
02 - Heat olive oil over medium heat and sauté onion and garlic until softened, approximately 5 minutes. Allow to cool completely.
03 - In a large mixing bowl, gently combine ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix until just incorporated.
04 - Transfer two-thirds of the mixture onto the prepared baking sheet, shaping a rectangle roughly 20 cm by 10 cm. Layer mozzarella cheese string pieces down the center, then cover with remaining mixture, sealing the cheese inside and forming a neat loaf shape.
05 - Spread marinara sauce evenly over the meatloaf surface. Bake for 45 minutes.
06 - Combine panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a small bowl.
07 - Remove meatloaf from oven after initial baking. Sprinkle shredded mozzarella over the top, then distribute breadcrumb mixture evenly. Return to oven and bake an additional 15–20 minutes until topping is golden and internal temperature reaches 74°C.
08 - Allow the meatloaf to rest for 10 minutes before slicing to retain moisture and shape.

# Extra Suggestions:

01 - Ensure the internal temperature reaches 74°C to guarantee thorough cooking of ground chicken.
02 - Resting the meatloaf prior to slicing improves juiciness and firmness.

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