Parmesan Chicken Meatloaf

If you’re craving a dinner that’s both familial and flavorful, this Parmesan Chicken Meatloaf is your go-to. A delightful spin on a classic, it combines lean ground chicken with Italian seasonings, savory Parmesan, and moist breadcrumbs, baked into a focus-worthy loaf. Topped with gooey mozzarella and rich marinara sauce, it melds cheesy indulgence with leaner protein for a satisfying and crowd-pleasing meal.

I first made this meatloaf on a busy weeknight when I had ground chicken on hand and yearned for cozy comfort without excessive heaviness. One bite revealed juicy, tender meat flecked with fresh parsley and garlic, all pulled together by the subtle nutty flavor of Parmesan. It reminded me of classic beef meatloaf—only lighter. Topped with tomato sauce and melted cheese, it became a hit with kids and adults alike, earning a permanent spot in my “easy dinner rotation.”

Let’s walk through how to build savory flavor, maintain juicy texture, and deliver bold, balanced taste in one simple meatloaf.

Why You’ll Love It

• Lighter yet still indulgent: Using chicken reduces fat while Parmesan and mozzarella keep it rich
• Flavor-packed: Garlic, onion, Italian seasoning, and parsley add layers that elevate the simple loaf
• Comfort dinner with a twist: Just the nostalgic feel of meatloaf made fresh and delicious with chicken
• Adaptable and easy: Bread-based binding means it’s forgiving to texture tweaks, and toppings are optional
• Family-friendly & budget-wise: Pleases palates and wallets and the leftovers reheat beautifully

Ingredients (Serves 6)

• 1½ lb ground chicken
• 1 cup breadcrumbs (plain or Italian-style)
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ cup milk
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 2 Tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• Optional Topping:
  • 1 cup shredded mozzarella cheese
  • ½ cup marinara sauce

Instructions

1. Preheat and Prep Pan

Set your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for clean-up and easier slicing.

2. Combine the Ingredients

In a large mixing bowl, gently combine ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, onion, parsley, Italian seasoning, salt, and pepper. Stir until just combined—overmixing can create a dense texture.

3. Shape the Loaf

Transfer the mixture into the prepared loaf pan, pressing lightly to form an even, compact loaf without packing it too tightly—tenderness comes from that gentle touch.

4. First Bake

Bake uncovered for 40–45 minutes until the edges start to turn golden and the loaf is mostly cooked through—you’re looking for internal temperatures approaching 165°F (74°C), because the topping will flush it through.

5. Add Cheese and Sauce (Optional)

If using, spread marinara sauce evenly over the loaf, then sprinkle mozzarella on top. Return to oven and bake for another 10–15 minutes—until the cheese is fully melted and the internal temp hits 165°F (74 °C).

6. Rest and Serve

Let the meatloaf rest for 5–10 minutes; this helps it firm up and makes cleaner slices. Garnish with extra Parmesan or chopped parsley if desired, then slice and serve warm—perfect with sides like mashed potatoes or a simple salad.

Chef’s Tips

• Don’t overwork the meat—light mixing ensures a tender loaf, especially with lean chicken
• Breadcrumbs plus egg and milk keep the loaf moist—don’t skip them
• Parmesan adds umami punch—a flavorful shortcut worth the extra effort
• To make extra saucy, serve slices with warmed marinara poured over the top
• Pan variations: For crisp edges, shape it free-form on a baking sheet instead of using a pan

Storage Tips

• Refrigerator: Store slices in an airtight container for up to 3 days
• Reheat: Gently heat in the oven at 325°F or microwave with a sprinkle of broth or additional marinara to keep it moist
• Freezing not recommended for whole loaf; ground chicken might dry out when thawed. Instead, freeze individual slices layered between parchment paper in an airtight container

Final Thoughts

This Parmesan Chicken Meatloaf is the ideal balance of hearty comfort and lighter deliciousness. It’s simple yet bold, cozy yet refined, perfect for both busy weeknights and suburban Sunday dinners. Topped with melted cheese and sauce, it’s the kind of meal that feels like a warm dinner-time hug—but smart, flavorful, and crowd-approved.

It’s “the kind of meatloaf you stumble upon in a 1950s diner”—classic in feel, modern in ease and approach. Give it a spot in your weekly dinners and you’ll see why it’s become a solid year-round family favorite.

Print Pin

Parmesan Chicken Meatloaf

Juicy ground chicken meatloaf with Parmesan, Italian seasoning, and optional cheese & marinara topping—classic comfort, lighter twist.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Parmesan Chicken Meatloaf

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Ingredients

• 1½ lb ground chicken
• 1 cup breadcrumbs plain or Italian-style
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ cup milk
• 3 garlic cloves minced
• 1 small onion finely chopped
• 2 Tbsp fresh parsley chopped (or 1 tsp dried)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

Optional Topping:

• 1 cup shredded mozzarella cheese
• ½ cup marinara sauce

Instructions

Preheat and Prep Pan

• Set your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for clean-up and easier slicing.

Combine the Ingredients

• In a large mixing bowl, gently combine ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, onion, parsley, Italian seasoning, salt, and pepper. Stir until just combined—overmixing can create a dense texture.

Shape the Loaf

• Transfer the mixture into the prepared loaf pan, pressing lightly to form an even, compact loaf without packing it too tightly—tenderness comes from that gentle touch.

First Bake

• Bake uncovered for 40–45 minutes until the edges start to turn golden and the loaf is mostly cooked through—you’re looking for internal temperatures approaching 165°F (74°C), because the topping will flush it through.

Add Cheese and Sauce (Optional)

• If using, spread marinara sauce evenly over the loaf, then sprinkle mozzarella on top. Return to oven and bake for another 10–15 minutes—until the cheese is fully melted and the internal temp hits 165°F (74 °C).

Rest and Serve

• Let the meatloaf rest for 5–10 minutes; this helps it firm up and makes cleaner slices. Garnish with extra Parmesan or chopped parsley if desired, then slice and serve warm—perfect with sides like mashed potatoes or a simple salad.