Introduction

Oh, friend! Is there anything quite like a comforting meatloaf? It just screams cozy nights and happy family dinners, doesn’t it? But sometimes, you might crave something a little lighter than traditional beef, or maybe you just want to mix things up. That’s where this Parmesan Chicken Meatloaf comes in! It takes all the warm, fuzzy feelings of classic meatloaf and gives it a delicious Italian-inspired twist. Plus, there’s a surprise waiting inside that makes it absolutely irresistible. Trust me, this one is a keeper and so much easier than you might think!

Why You’ll Love This Recipe

Fast (prep is a breeze!)
Easy (perfect for beginners or busy weeknights)
Giftable (if you’re feeling generous!)
Crowd-pleasing (even the pickiest eaters will ask for seconds)

Ingredients

Gather ’round, let’s look at the goodies we need. Most of these are probably already hanging out in your pantry or fridge!

2 lbs Ground chicken: The star of the show! Lighter than beef but still holds moisture beautifully.
2 cloves Garlic: Minced up fine. Because garlic makes everything better, right?
1/3 cup Onion: Finely chopped. Adds essential flavor and moisture.
3 tbsp Fresh parsley: Chopped. Brings a lovely freshness.
1 Egg: Our binder! Helps hold everything together.
1/2 cup Marinara sauce: Adds moisture and that delicious tomato base flavor.
1 tsp Italian seasoning: A shortcut to classic Italian herbs like oregano, basil, thyme.
1/2 tsp Salt: Essential for bringing out all those flavors.
2 tbsp Olive oil: Helps sauté the aromatics and keeps things moist.
1/2 cup Seasoned bread crumbs: Provides structure and absorbs moisture.
2 tbsp Panko bread crumbs: For a little extra lightness and texture.
1 tbsp Butter: Just a touch for richness when sautéing.
2 tsp Milk: Adds moisture and helps keep the meatloaf tender.
1 cup Mozzarella cheese: Shredded, for melting over the top!
3 Mozzarella cheese strings (cut into 1/2″ slices): Ah, the secret cheesy core!
1/3 cup Grated Parmesan: Adds that nutty, salty depth of flavor throughout the loaf.

How to Make It

Alright, let’s get cooking! Don’t be intimidated, this is super straightforward.

Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large bowl, combine the ground chicken, cooled onion and garlic mixture, fresh parsley, egg, marinara sauce, Italian seasoning, salt, seasoned bread crumbs, Panko bread crumbs, milk, and grated Parmesan cheese.
Using your hands (or a spatula, but hands really are best for mixing meatloaf!), gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough.
On a parchment paper-lined baking sheet or in a loaf pan, shape half of the meat mixture into a rectangular loaf shape, roughly 8×4 inches.
Arrange the slices of mozzarella cheese strings down the center of the loaf.
Carefully top with the remaining meat mixture, shaping and sealing the edges so the cheese is completely enclosed.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the meatloaf from the oven. Spoon the remaining marinara sauce over the top and sprinkle generously with the shredded mozzarella cheese.
Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and slightly golden.
Let the meatloaf rest for about 10 minutes before slicing. This helps keep it moist and makes slicing easier. Slice and serve warm!

Substitutions & Additions

Feel free to get creative! This recipe is super forgiving.

Ground Turkey: You can easily swap the ground chicken for ground turkey for a slightly different flavor profile.
Veggies: Finely grated carrot or zucchini can be added to the mix for extra moisture and nutrients (squeeze out excess water from zucchini!).
Bread Crumbs: If you don’t have seasoned bread crumbs, use plain ones and add a pinch more Italian seasoning. Gluten-free bread crumbs work too!
Cheese: Try adding a little provolone or sharp cheddar to the mix for extra flavor, or swap the mozzarella strings inside for cubes of provolone.
Spicy Kick: Add a pinch of red pepper flakes to the mix for a little heat.
Different Sauce: No marinara? Ketchup or even BBQ sauce can work as a topping, though it changes the Italian vibe.

Tips for Success

A few little pointers to make sure your meatloaf turns out perfectly every time!

Don’t Overmix: Mixing too much develops the proteins in the meat, making it tough. Just mix until everything is just combined.
Finely Chop Veggies: Make sure your onion and garlic are really finely chopped so they cook evenly and disappear into the loaf.
Resting is Key: Letting the meatloaf rest for 10 minutes before slicing allows the juices to redistribute, resulting in a more moist loaf.
Use a Meat Thermometer: The surest way to know your meatloaf is cooked through is to use an instant-read thermometer. Chicken needs to reach 165°F (74°C).
Prep Ahead: You can mix the meatloaf mixture up to a day in advance and keep it covered in the fridge. Shape and bake when ready!

How to Store It

Got leftovers? Lucky you!

Once cooled, store the Parmesan Chicken Meatloaf in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully! You can reheat slices in the microwave, oven, or even a skillet.

You can also freeze cooled, cooked meatloaf slices. Wrap individual slices tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use beef instead of chicken?
Absolutely! While this recipe is written for chicken, you can easily swap in ground beef or a beef/pork mix. Baking time might vary slightly, so use a thermometer!
Why did my meatloaf fall apart?
This often happens if you didn’t have enough binder (like egg and bread crumbs) or if you didn’t let it rest before slicing. Make sure you include the bread crumbs and egg, and always allow that resting time!
Can I make mini meatloaves?
Yes! Mini meatloaves are great for portion control and cook faster. Reduce the baking time to about 20-25 minutes before adding the cheese topping, and then another 5-10 minutes after.

Cozy Parmesan Chicken Meatloaf with Mozzarella Stuffing

A comforting chicken meatloaf with an Italian-inspired twist, featuring a delicious mozzarella stuffing inside. Lighter than traditional beef meatloaf but just as satisfying.

Print Recipe Pin Recipe

Cook Time 40

Equipment

Skillet Small
Large bowl
Parchment paper
Baking Sheet Or loaf pan
Meat thermometer Recommended for checking internal temperature

Ingredients

Meatloaf Mixture

2 lbs Ground chicken The star of the show!
2 cloves Garlic Minced up fine
0.33 cup Onion Finely chopped
3 tbsp Fresh parsley Chopped
1 Egg Our binder!
0.5 cup Marinara sauce
1 tsp Italian seasoning
0.5 tsp Salt
2 tbsp Olive oil
0.5 cup Seasoned bread crumbs
2 tbsp Panko bread crumbs
1 tbsp Butter
2 tsp Milk
0.33 cup Grated Parmesan

Stuffing and Topping

1 cup Mozzarella cheese Shredded, for melting over the top
3 Mozzarella cheese strings Cut into 1/2" slices, the secret cheesy core!
0.5 cup Marinara sauce Remaining, for topping

Instructions

Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large bowl, combine the ground chicken, cooled onion and garlic mixture, fresh parsley, egg, marinara sauce, Italian seasoning, salt, seasoned bread crumbs, Panko bread crumbs, milk, and grated Parmesan cheese.
Using your hands (or a spatula, but hands really are best for mixing meatloaf!), gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough.
On a parchment paper-lined baking sheet or in a loaf pan, shape half of the meat mixture into a rectangular loaf shape, roughly 8x4 inches.
Arrange the slices of mozzarella cheese strings down the center of the loaf.
Carefully top with the remaining meat mixture, shaping and sealing the edges so the cheese is completely enclosed.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the meatloaf from the oven. Spoon the remaining marinara sauce over the top and sprinkle generously with the shredded mozzarella cheese.
Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and slightly golden.
Let the meatloaf rest for about 10 minutes before slicing. This helps keep it moist and makes slicing easier. Slice and serve warm!

Notes

Don't overmix the meat mixture to prevent toughness. Finely chop onion and garlic for even cooking. Resting the meatloaf for 10 minutes after baking helps retain moisture. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Leftovers store well in the fridge for 3-4 days or can be frozen for 2-3 months.