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