1. Can I make Parmesan Chicken Meatloaf ahead of time?

Yes, you can fully assemble the meatloaf up to one day in advance. Just cover and refrigerate it until you’re ready to bake. You can also freeze the uncooked loaf (without topping) for up to 4 months. Thaw overnight in the fridge before baking.

2. What’s the best way to keep chicken meatloaf from drying out?

The combination of milk-soaked breadcrumbs, eggs, and sautéed onions helps retain moisture. Be sure not to overmix the meat and always rest the loaf for 10 minutes after baking. Cooking to the correct internal temperature (165°F) without exceeding it also ensures juicy results.

3. Can I use shredded mozzarella instead of cheese strings?

Absolutely. Shredded mozzarella melts more thoroughly and creates a cheesier texture, but it may leak slightly from the center. Cheese strings offer a firmer, more contained filling. Both options work well depending on your texture preference.

4. Is Parmesan Chicken Meatloaf gluten-free?

As written, it contains breadcrumbs, which are not gluten-free. However, you can easily make it gluten-free by substituting certified gluten-free breadcrumbs or almond flour. Be sure to also check that your marinara sauce and other ingredients are GF-certified.

Parmesan Chicken Meatloaf – Best Ever Comfort Recipe

Name: Parmesan Chicken Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil: for sautéing the aromatics; 1/3 cup finely diced onion: adds flavor and moisture; 2 cloves garlic, minced: for rich aromatic flavor; 2 pounds ground chicken: lean protein base of the loaf; 1/2 cup seasoned bread crumbs: for binding and flavor; 2 teaspoons milk: to moisten the breadcrumbs; 1/4 cup grated Parmesan cheese: adds nutty, savory taste; 1 large egg: binds the mixture together; 2 tablespoons chopped fresh parsley: adds freshness; 1 teaspoon Italian seasoning: enhances the savory profile; 1/2 teaspoon salt: to season the meat; 3 mozzarella cheese strings, cut into 1/2″ slices: melty center; 1/2 cup marinara sauce: for topping and moisture; 2 tablespoons Panko bread crumbs: for the crispy topping; 1 1/2 tablespoons grated Parmesan cheese: part of topping; 1 tablespoon melted butter: helps brown the topping; 1 tablespoon chopped fresh parsley: garnish and freshness; 1 cup shredded mozzarella cheese: melted topping

Description

This Parmesan Chicken Meatloaf is a cheesy, comforting twist on classic meatloaf. Ground chicken is mixed with Italian herbs and Parmesan, stuffed with mozzarella cheese, and baked with a tangy marinara sauce and crispy breadcrumb topping. Perfect for weeknight dinners, it’s juicy, flavorful, and freezer-friendly.

Ingredients

Scale

2 tablespoons olive oil: for sautéing the aromatics
1/3 cup finely diced onion: adds flavor and moisture
2 cloves garlic, minced: for rich aromatic flavor
2 pounds ground chicken: lean protein base of the loaf
1/2 cup seasoned bread crumbs: for binding and flavor
2 teaspoons milk: to moisten the breadcrumbs
1/4 cup grated Parmesan cheese: adds nutty, savory taste
1 large egg: binds the mixture together
2 tablespoons chopped fresh parsley: adds freshness
1 teaspoon Italian seasoning: enhances the savory profile
1/2 teaspoon salt: to season the meat
3 mozzarella cheese strings, cut into 1/2″ slices: melty center
1/2 cup marinara sauce: for topping and moisture
2 tablespoons Panko bread crumbs: for the crispy topping
1 1/2 tablespoons grated Parmesan cheese: part of topping
1 tablespoon melted butter: helps brown the topping
1 tablespoon chopped fresh parsley: garnish and freshness
1 cup shredded mozzarella cheese: melted topping

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
In a pan, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened. Let cool.
In a large bowl, mix ground chicken, sautéed onions and garlic, breadcrumbs, milk, grated Parmesan, egg, parsley, Italian seasoning, and salt until just combined.
Shape 2/3 of the meat mixture into a loaf on the prepared baking sheet. Place mozzarella string slices in the center.
Top with the remaining meat mixture and shape to seal the cheese inside.
Spread marinara sauce over the top of the loaf and bake for 45 minutes.
While baking, mix Panko, Parmesan cheese, melted butter, and chopped parsley in a small bowl.
Remove the meatloaf from the oven. Top with shredded mozzarella and breadcrumb mixture.
Return to oven and bake for an additional 15–20 minutes or until internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before slicing and serving.

Notes

Do not overmix the meat mixture to avoid a dense texture.
Let the meatloaf rest before slicing to keep the cheese intact.
Use a thermometer to ensure the loaf reaches 165°F internally.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of loaf)
Calories: 469
Sugar: 3g
Sodium: 897mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 1g
Protein: 39g
Cholesterol: 189mg