Introduction

This Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort dish. Packed with tender ground chicken, melted mozzarella, and a savory Parmesan breadcrumb topping, it’s a crowd-pleaser that’s easy to prepare for a family dinner.

The image shows a sliced cheesy garlic pull-apart bread made of multiple upward layers. The base layer is golden brown with a slightly crispy texture, topped with melty white cheese oozing between the slices. The surface is browned and bubbly with bits of chopped green herbs scattered evenly on top and inside the bread. The bread is placed on a wooden board set on a white marbled surface with fresh green parsley beside it. The warm colors of crispy crust and cheese create a rich, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
80 g onion (finely diced)
2 garlic cloves (minced)
900 g ground chicken
60 g seasoned breadcrumbs
2 teaspoons milk
30 g Parmesan cheese (grated)
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon Italian seasoning
½ teaspoon salt
3 mozzarella cheese strings (cut into 1cm slices)
120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g Parmesan cheese (grated)
1 tablespoon butter (melted)
1 tablespoon fresh parsley (chopped)
120 g mozzarella cheese (shredded)

Instructions

Step 1: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
Step 2: Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
Step 3: In a large bowl, combine the ground chicken, cooled onion mixture, seasoned breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined—avoid overmixing.
Step 4: Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string pieces down the center, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
Step 5: Spread the marinara sauce evenly over the top of the meatloaf. Bake for 45 minutes.
Step 6: Meanwhile, mix together the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley for the topping.
Step 7: After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
Step 8: Return to the oven and bake for another 15–20 minutes until the topping is golden and the internal temperature reaches 74°C (165°F).
Step 9: Let the meatloaf rest for 10 minutes before slicing and serving.

Tips & Variations

If you want a spicier kick, add a pinch of red pepper flakes to the chicken mixture.
Substitute fresh basil for parsley to give the meatloaf a different herbal note.
Use turkey instead of chicken for a leaner option.
Make mini meatloaves using a muffin tin for individual servings.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze slices for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The dish shows several thick, golden brown patties arranged neatly on a white plate. Each patty has a crispy, textured outer layer with visible herbs sprinkled all over, adding green specks. In the middle of each patty, there is a white, creamy melted cheese layer that stretches slightly with a smooth, soft texture. The patties are cut in half, revealing the cheese layer sandwiched between two golden herb-speckled crumb layers. Fresh green parsley pieces are placed around the patties on the plate for decoration. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatloaf mixture ahead of time?

Yes, you can assemble the meatloaf up to a day in advance, keep it covered in the refrigerator, and bake when ready. This allows the flavors to meld even more.

What can I serve with Parmesan Chicken Meatloaf?

This dish pairs well with mashed potatoes, steamed vegetables, or a fresh green salad for a balanced meal.

Parmesan Chicken Meatloaf with Mozzarella and Marinara Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This Parmesan Chicken Meatloaf is a delicious twist on a classic comfort food, featuring ground chicken mixed with Italian seasonings and layered with mozzarella cheese strings for a gooey, melty center. Topped with marinara sauce and a buttery Parmesan-panko crust, this baked meatloaf is hearty, flavorful, and perfect for a family dinner or meal prep.

Author: Maya
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Main Mixture

2 tablespoons olive oil
80 g onion (finely diced)
2 garlic cloves (minced)
900 g ground chicken
60 g seasoned breadcrumbs
2 teaspoons milk
30 g Parmesan cheese (grated)
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon Italian seasoning
½ teaspoon salt

Filling

3 mozzarella cheese strings (cut into 1cm slices)

Topping

120 ml marinara sauce
2 tablespoons panko breadcrumbs
20 g Parmesan cheese (grated)
1 tablespoon butter (melted)
1 tablespoon fresh parsley (chopped)
120 g mozzarella cheese (shredded)

Instructions

Preheat oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray it with cooking spray to prevent sticking.
Cook aromatics: Heat the olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened, about 5 minutes. Remove from heat and let cool completely to avoid cooking the eggs in the next step.
Mix ingredients: In a large bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until everything is combined to keep the meatloaf tender without overworking the proteins.
Shape meatloaf with cheese filling: Spread two-thirds of the chicken mixture onto the prepared baking sheet in a rectangle shape roughly 20cm by 10cm. Lay the sliced mozzarella cheese strings evenly down the center. Top with the remaining chicken mixture and carefully shape into a compact loaf, sealing the cheese inside to create a melty center.
Add marinara sauce and bake: Spread the 120 ml marinara sauce evenly over the surface of the meatloaf. Place in the oven and bake for 45 minutes to cook through.
Prepare topping: While the meatloaf bakes, combine the panko breadcrumbs, grated Parmesan, melted butter, and fresh parsley in a small bowl to create a flavorful crust topping.
Add cheese and breadcrumb topping: After the initial 45 minutes of baking, remove the meatloaf from the oven. Sprinkle the shredded mozzarella over the top, then evenly distribute the breadcrumb mixture.
Finish baking: Return the meatloaf to the oven and bake for an additional 15 to 20 minutes until the topping is golden brown and the internal temperature reaches 74°C (165°F) ensuring the chicken is fully cooked.
Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.

Notes

Do not overmix the meat mixture to avoid a dense meatloaf.
Use a meat thermometer to ensure the internal temperature hits 74°C (165°F) for food safety.
The mozzarella strings melt inside to create a gooey surprise center; use fresh, quality mozzarella for the best result.
Letting the meatloaf rest improves texture and juiciness.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Parmesan Chicken Meatloaf, ground chicken recipe, Italian meatloaf, baked meatloaf, mozzarella stuffed meatloaf, easy dinner recipes