Description
This Parmesan Chicken Meatloaf is a flavorful and comforting dish combining ground chicken with aromatic herbs, Parmesan cheese, and gooey mozzarella in the center. Baked to perfection with a crispy breadcrumb topping and marinara sauce glaze, it’s a delightful twist on traditional meatloaf that’s moist, cheesy, and perfect for family dinners.
Ingredients
Scale
Meatloaf 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
- 3 mozzarella cheese strings (cut into 1cm slices)
Topping and Sauce
- 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 and Prepare Baking Sheet: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and lightly spray it with cooking spray to prevent sticking.
- Sauté Onion and Garlic: Heat olive oil in a pan over medium heat. Add the finely diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Remove from heat and allow this mixture to cool completely before using.
- Mix Meatloaf Ingredients: In a large bowl, combine ground chicken, the cooled onion and garlic mixture, seasoned breadcrumbs, milk, grated Parmesan, egg, chopped parsley, Italian seasoning, and salt. Gently mix just until all ingredients are combined, being careful not to overmix to keep the meatloaf tender.
- Form Meatloaf Base: Spread two-thirds of the chicken mixture onto the prepared baking sheet, shaping it into a rectangle approximately 20cm by 10cm.
- Add Cheese Center: Arrange the sliced mozzarella cheese strings evenly down the center of the meat mixture rectangle to create a cheesy core.
- Seal Meatloaf: Carefully top the cheese with the remaining chicken mixture and shape the entire assembly into a loaf, ensuring the cheese is fully encased inside.
- Apply Marinara Sauce and Bake: Spread the marinara sauce evenly across the top of the meatloaf. Place it in the preheated oven and bake for 45 minutes.
- Prepare Topping Mixture: While baking, combine panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley in a bowl to make the crispy topping.
- Add Cheese and Topping: After 45 minutes, remove the meatloaf from the oven. Sprinkle shredded mozzarella cheese on top, then evenly distribute the breadcrumb topping mixture over the cheese.
- Finish Baking: Return the meatloaf to the oven and bake for an additional 15-20 minutes until the topping turns golden and the internal temperature reaches 74°C (165°F), indicating the meat is fully cooked.
- Rest and Serve: Let the meatloaf rest for 10 minutes out of the oven to allow juices to redistribute before slicing and serving for best texture and flavor.
Notes
- Ensure the onion and garlic mixture is completely cooled before adding to prevent partially cooking the egg or affecting texture.
- Do not overmix the chicken mixture to keep the meatloaf tender and moist.
- Use a meat thermometer to check doneness; the internal temperature should be 74°C (165°F) for safe consumption.
- Letting the meatloaf rest before slicing helps retain juices and improve sliceability.
- You can substitute mozzarella strings with similar mozzarella sticks or cut mozzarella blocks to maintain the gooey cheese center.
