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Parmesan Chicken Meatloaf with Mozzarella and Marinara Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://messykitchenmagic.com/parmesan-chicken-meatloaf-with-mozzarella-and-marinara-recipe/