Parmesan Chicken Meatloaf
Experience a comforting classic with a delightful twist! This Parmesan Chicken Meatloaf is incredibly moist, packed with savory flavors, and features a hidden mozzarella core for a gooey surprise in every slice. Topped with a vibrant marinara and a crispy, cheesy panko crust, it's a family-friendly meal that's both hearty and gourmet.
Prep Time
25 minutes
Cook Time
60-65 minutes
Total Time
1 hour 40 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Hidden cheese core: Each slice reveals a delightful, gooey mozzarella center.
- Crispy, cheesy topping: A savory panko-Parmesan crust adds incredible texture.
- Moist and flavorful: Ground chicken combined with aromatic seasonings ensures a tender loaf.
- Weeknight friendly: Relatively simple to prepare for a satisfying family dinner.
- A comforting classic: A new take on a beloved meal that's sure to please.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 80 g (approx. 1 medium) onion, finely diced
- 2 garlic cloves, minced
- 900 g (2 lbs) ground chicken
- 60 g (approx. 1 cup) seasoned breadcrumbs
- 2 teaspoons (10 ml) milk
- 30 g (approx. 1/4 cup) Parmesan cheese, grated
- 1 large egg
- 2 tablespoons (30 ml) fresh parsley, chopped
- 1 teaspoon (5 ml) Italian seasoning
- 1/2 teaspoon (2.5 ml) salt
- 3 mozzarella cheese strings, cut into 1 cm (0.4 inch) slices
- 120 ml (1/2 cup) marinara sauce
- 2 tablespoons (15 g) panko breadcrumbs
- 20 g (approx. 1/4 cup) Parmesan cheese, grated
- 1 tablespoon (15 g) unsalted butter, melted
- 1 tablespoon (15 ml) fresh parsley, chopped
- 120 g (approx. 1 cup) mozzarella cheese, shredded
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with aluminium foil, ensuring it covers the entire surface for easy cleanup, then lightly spray it with cooking spray to prevent sticking.
- Heat the olive oil in a medium pan over medium heat. Add the finely diced onion and minced garlic, cooking until they are softened and fragrant, about 5 minutes. This step builds a foundational flavor for the meatloaf. Transfer the mixture to a small bowl and allow it to cool completely before adding to the chicken, which prevents the egg from cooking prematurely.
- In a large mixing bowl, combine the ground chicken, the completely cooled onion and garlic mixture, seasoned breadcrumbs, milk, 30g of grated Parmesan cheese, the egg, 30ml of chopped fresh parsley, Italian seasoning, and salt. Mix all the ingredients gently with your hands until just combined. Overmixing can lead to a tough meatloaf, so stop as soon as everything is incorporated.
- Take approximately two-thirds of the chicken mixture and pat it onto the prepared baking sheet. Form it into a uniform rectangle, about 20 cm (8 inches) long and 10 cm (4 inches) wide. This will form the base of your stuffed meatloaf. Carefully arrange the 1 cm slices of mozzarella cheese strings down the center of this chicken base.
- Gently cover the mozzarella cheese with the remaining one-third of the chicken mixture. Carefully shape and seal the entire mass into a cohesive, traditional loaf shape, ensuring that the cheese is fully enclosed within the chicken. This prevents the cheese from melting out during baking.
- Evenly spread the 120 ml of marinara sauce over the top surface of the meatloaf. This adds moisture and a tangy counterpoint to the rich chicken and cheese. Place the baking sheet into the preheated oven and bake for 45 minutes.
- While the meatloaf is baking, prepare the crunchy topping. In a small bowl, combine the panko breadcrumbs, 20g of grated Parmesan cheese, the melted butter, and 15ml of chopped fresh parsley. Stir everything together until the panko is evenly coated with the butter and cheese. Set aside.
- After the initial 45 minutes of baking, carefully remove the meatloaf from the oven. Sprinkle the 120g of shredded mozzarella cheese evenly over the marinara layer. Then, scatter the prepared panko breadcrumb mixture over the shredded mozzarella, creating an enticing, golden crust.
- Return the meatloaf to the oven and continue baking for an additional 15-20 minutes, or until the topping is beautifully golden brown and crispy, and the internal temperature of the meatloaf reaches 74°C (165°F) when checked with a meat thermometer inserted into the thickest part.
- Once baked to perfection, remove the meatloaf from the oven. It is crucial to let it rest on the baking sheet for 10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the loaf, resulting in a more tender and moist texture.
Tools You’ll Need
- Large mixing bowl
- Medium sauté pan
- Baking sheet
- Aluminum foil
- Cooking spray
- Small mixing bowl
- Meat thermometer
Essential Success Tips
- Don't overmix the meatloaf mixture; gentle handling keeps the meatloaf tender and prevents it from becoming dense.
- Ensure the onion and garlic mixture cools completely before adding it to the chicken to avoid cooking the egg prematurely.
- Properly seal the mozzarella cheese within the meatloaf to prevent it from leaking out during baking, which could lead to a dry interior.
- Always use a meat thermometer to check for doneness; the internal temperature should reach 74°C (165°F) for food safety and optimal texture.
- Allow the meatloaf to rest for the full 10 minutes after baking. This crucial step lets the juices redistribute, ensuring a moist and flavorful result.
Professional Cooking Secrets
- For an extra layer of flavor, consider browning the ground chicken lightly before mixing it with the other ingredients, then cooling it completely. This adds depth to the overall savory profile.
- To achieve a more intense cheesy flavor in the topping, grate your own Parmesan cheese from a block rather than using pre-grated varieties, which often contain anti-caking agents that can affect texture.
- If you want to prepare ahead, assemble the meatloaf up to the point of adding the marinara sauce, cover it tightly, and refrigerate for up to 24 hours. Add the sauce and toppings just before baking.
Notes
- Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.
- Make it spicy: Add a pinch of red pepper flakes to the meatloaf mixture or the marinara sauce for a subtle kick.
- Gluten-free variation: Substitute the seasoned breadcrumbs and panko breadcrumbs with gluten-free alternatives to accommodate dietary needs. Ensure all other ingredients are also gluten-free.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, you can absolutely substitute ground turkey for ground chicken. Both light and dark meat ground turkey will work well, but remember that ground turkey is typically leaner, so your meatloaf might be slightly less moist. You could add an extra tablespoon of milk or a bit more olive oil to compensate.
How do I prevent my meatloaf from drying out?
To prevent your meatloaf from drying out, avoid overmixing the ingredients, as this can toughen the meat. Ensure you don't overbake it by using a meat thermometer and removing it promptly once it reaches 74°C (165°F). The milk and egg in this recipe also help retain moisture, as does the critical resting period after baking.
Can I freeze this meatloaf?
Yes, this Parmesan Chicken Meatloaf freezes beautifully! You can freeze it either baked or unbaked. For unbaked, assemble the loaf, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. For baked, let it cool completely, then slice or wrap whole and freeze. Reheat thawed portions gently in the oven.
Nutrition Facts (Per Serving)
Per serving (approximate): Calories: 380-420, Protein: 40g, Fat: 20-25g, Carbs: 15-20g. (These values are estimates and may vary based on specific brands and exact portion sizes.)
Allergy Information
Contains dairy (Parmesan, mozzarella, milk) and gluten (breadcrumbs). For a gluten-free version, ensure to use certified gluten-free breadcrumbs and panko. Contains egg.
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