Chicken Parmesan Meatloaf

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Prep Time:
15 mins

Cook Time:
1 hr

Cool Time:
15 mins

Total Time:
1 hr 30 mins

Servings:
6

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Ingredients

1poundground chicken

onion

2garlic cloves, minced

1largeegg, lightly beaten

fresh parsley, divided

marinara sauce, divided

seasoned bread crumbs

grated Parmesan cheese, divided

1 1/2teaspoonsItalian herb seasoning blend

salt and freshly ground black pepper, to taste

1/3cupshredded mozzarella cheese

1 1/2tablespoonsunsalted butter

1/3cuppanko bread crumbs

1/2teaspoongarlic powder

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Directions

Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C) and line a loaf pan with parchment paper or foil.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Place ground chicken in a large mixing bowl. Add onion, garlic, egg, 1/4 cup parsley, 1/2 cup marinara, Italian-seasoned bread crumbs, 1/3 cup Parmesan, Italian seasoning, and salt and pepper, to taste. Mix, using hands to combine ingredients. Add chicken mixture to the prepared pan, and shape gently into a loaf.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Bake in the center of the preheated oven for 45 minutes.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Remove loaf from the oven and brush with 1/4 cup marinara. Sprinkle mozzarella evenly on the top. 

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Bake for 15 minutes more. Allow to cool on a rack for about 10 minutes.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Meanwhile, melt butter in a skillet over medium heat. When butter stops sizzling, add panko and garlic powder. Cook, stirring frequently, until panko is lightly toasted, 3 to 4 minutes. Remove from the heat and allow to cool, 4 to 5 minutes.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Stir in remaining 2 tablespoons Parmesan cheese, and remaining 1 tablespoon minced parsley.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Plate the meatloaf, top with Parmesan and panko mixture. Serve with remaining marinara sauce and garnish with parsley sprigs or other fresh herbs, if desired.

Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali

Cook’s Note

Wear disposable food service gloves when mixing meatloaf for easy cleanup.

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Nutrition Facts (per serving)

369	Calories
17g	Fat
27g	Carbs
27g	Protein