Chicken Parmesan Meatloaf brings the flavors of chicken parmesan to a weeknight meatloaf: ground chicken mixed with breadcrumbs, grated Parmesan, garlic, onion, parsley and Italian seasoning, baked in a loaf pan, then covered with marinara sauce and shredded mozzarella for the last stretch in the oven. It serves 6 and takes 75 minutes from start to finish, including a 10-minute rest.
How to make it: Stir everything except the sauce and cheese together in one bowl, press it into a loaf pan and bake it plain at 375°F for 40 to 45 minutes. Spread on the marinara, sprinkle the mozzarella and bake 10 to 15 minutes more, until the cheese melts and the center of the loaf reads 165°F. Let it rest before slicing.
Why You’ll Love It
- Chicken parm in slices: Parmesan and Italian seasoning in the meat, marinara and melted mozzarella on top.
- No breading, no frying: one bowl and one loaf pan.
- Short prep: about 15 minutes of prep, then the oven does the work.
- Easy to change: roll it around pesto and mozzarella, bake it as mini loaves, or shape the mixture into meatballs.
Ingredient Notes
Ground chicken: One and a half pounds. Ground chicken breast makes a mild, lean loaf; a mix of breast and thigh balances flavor and moisture.
Breadcrumbs: One cup, plain or Italian style. Panko or seasoned breadcrumbs work too.
Parmesan: Half a cup, grated, mixed right into the meat. Keep a little extra for sprinkling over the slices.
Egg and milk: One large egg helps bind the mixture, and half a cup of milk goes in with it.
Onion, garlic and herbs: One small onion, finely chopped, three cloves of garlic, fresh parsley (or 1 teaspoon dried) and a teaspoon of Italian seasoning.
Marinara sauce: Half a cup for the top, homemade or store bought.
Mozzarella: One cup, shredded. Freshly shredded mozzarella works well, and so does a shredded Italian cheese blend.
Ingredients
- 1 1/2 pounds ground chicken
- 1 cup breadcrumbs, plain or Italian style
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 1/2 cup milk
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped, or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce, for the topping
- 1 cup mozzarella cheese, shredded, for the topping
How to Make Chicken Parmesan Meatloaf
1. Heat the oven. Heat the oven to 375°F. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix gently. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, onion, parsley, Italian seasoning, salt and pepper. Mix gently until just combined; do not overmix.
3. Shape the loaf. Transfer the mixture to the loaf pan and press it lightly into an even loaf.
4. Bake. Bake for 40 to 45 minutes, until the meatloaf is nearly cooked through.
5. Add the sauce and cheese. Spread the marinara sauce over the top and sprinkle with the mozzarella. Bake for another 10 to 15 minutes, until the cheese is melted and a thermometer in the center of the loaf reads 165°F.
6. Rest and serve. Let the meatloaf rest for 5 to 10 minutes before slicing. Garnish with extra parsley and Parmesan if you like.
When to Add the Sauce and Cheese, and How to Tell It’s Done
The loaf goes into the oven plain. After 40 to 45 minutes it is nearly cooked through, and that is the moment to spread on the marinara and scatter the mozzarella over it. Another 10 to 15 minutes finishes the chicken and melts the cheese.
For a saucier top: spread a first coat of sauce partway through the bake, then a second coat with the mozzarella near the end, and bake until the cheese has completely melted.
Sauce from the start: the marinara can also go on before the loaf goes into the oven, with the cheese sprinkled on near the end so it only has to melt. Whichever order you pick, the thermometer decides when the meatloaf comes out.
Done means 165°F. Push an instant-read thermometer into the center of the loaf, through the cheese. USDA FSIS puts all ground poultry at 165°F. The 160°F mark is for ground beef, pork, lamb and veal, so a chicken loaf pulled at 160°F is not done yet. Go by the thermometer, not by how white the meat looks.
Then wait. Give it 5 to 10 minutes on the counter before you cut the first slice.
Tips for Success
Why did my chicken meatloaf turn out tough?
Over-handling. Mix the chicken with the other ingredients gently, with your hands or a large spoon, and stop as soon as everything is combined. Press it into the pan lightly rather than packing it down.
Should the loaf pan sit on a baking sheet?
Yes. Set the filled loaf pan on a baking sheet before it goes into the oven, and pull the whole sheet out when the marinara and mozzarella go on.
What goes on top at the end?
Extra chopped parsley and a little more grated Parmesan, or torn fresh basil leaves over the melted cheese.
Variations
- Quick crushed-tomato topping: stir together 14 ounces of canned crushed tomatoes, 1/2 teaspoon granulated garlic or garlic powder, 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon salt, and use it in place of the marinara.
- Lemon: add the zest of 1 small lemon, about 1 teaspoon, to the meat mixture.
- Sautéed base: cook the onion and garlic with 2 tablespoons tomato paste, 1 teaspoon anchovy paste and the Italian seasoning in 1 teaspoon olive oil for about 5 minutes, until the onion softens. Let it cool before mixing it into the chicken.
- Stuffed with pesto and mozzarella: for a bigger loaf made with 2 pounds of ground chicken, pat the mixture into a 9×13-inch rectangle on plastic wrap, spread it with 1 cup pesto and top with 2 cups mozzarella. Roll it into a log, set it seam side down on a parchment-lined rimmed baking sheet and bake at 350°F for 45 minutes. Top with marinara and 1 more cup of mozzarella and bake until the cheese melts and the center reads 165°F.
- Mini loaves or meatballs: shape the mixture into meatballs, or fill a greased muffin pan to the top and bake at 375°F for 20 to 23 minutes, until the center of one reads 165°F.
- Parmesan cream sauce: cook 2 teaspoons minced garlic in 1 teaspoon olive oil for 1 minute, whisk in 3/4 cup heavy whipping cream and 2 ounces cream cheese for 3 to 4 minutes until it thickens a little, then stir in grated Parmesan until melted. Spoon it over the slices instead of marinara.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Cut the loaf into slices so it cools quickly. Thaw frozen slices in the refrigerator, in cold water or in the microwave. Reheat them covered, in the oven or microwave, until they reach 165°F; do not reheat them in a slow cooker. Cream sauces freeze poorly, so keep the Parmesan cream sauce variation out of the freezer.
What to Serve With It
Serve slices with a Caesar salad or a simple pasta tossed with marinara, red chili flakes and extra Parmesan, with fresh basil over the meatloaf. Vegetables, a green salad or scalloped tomatoes go well too. Make the topping from scratch with homemade spaghetti sauce, twirl some garlic broccoli pasta with olive oil on the side, or roast a pan of garlic-Parmesan zucchini, squash and tomatoes. For a salad, there’s spinach salad with warm bacon dressing. For more meatloaf nights, try a beef Parmesan meatloaf or old-fashioned Momma’s meatloaf. Leftover slices make a chicken parmesan sandwich, or dice them into pasta or soup.
Frequently Asked Questions
What are the ingredients in a chicken parmesan meatloaf?
Ground chicken, breadcrumbs, grated Parmesan, an egg, milk, garlic, onion, parsley, Italian seasoning, salt and pepper, with marinara sauce and shredded mozzarella on top.
What are common mistakes when making chicken parmesan meatloaf?
Overmixing the meat, which makes it tough, and taking the loaf out by color or at 160°F. Ground chicken needs 165°F in the center, checked with a thermometer.
Can I make chicken parmesan meatloaf without a loaf pan?
Yes. Shape it on a baking sheet lined with foil or parchment into an even loaf about 2 inches high and 4 inches wide, and bake it on the middle rack until the center reads 165°F.
Can I use ground turkey instead of chicken?
Yes, ground turkey can be substituted. It is poultry too, so bake it to 165°F.
Can I make it ahead or freeze it?
Yes. The baked meatloaf can be made in advance and reheated when you are ready to serve. For a freezer meal, press the raw mixture into a disposable loaf pan, cover it and freeze. Thaw it completely in the refrigerator, never on the counter, then bake, top and finish it as the recipe says.
Final Notes
Mix gently, bake the loaf plain first, save the marinara and mozzarella for the last stretch, and take it out at 165°F. If you make it, tell me how it turned out in the comments.
Chicken Parmesan Meatloaf
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Ingredients
- 1 1/2 pounds ground chicken
- 1 cup breadcrumbs plain or Italian style
- 1/2 cup Parmesan cheese grated
- 1 large egg
- 1/2 cup milk
- 3 cloves garlic minced
- 1 small onion finely chopped
- 2 tablespoons fresh parsley chopped, or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce for the topping
- 1 cup mozzarella cheese shredded, for the topping
Instructions
- Heat the oven to 375°F. Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, onion, parsley, Italian seasoning, salt and pepper. Mix gently until just combined; do not overmix.
- Transfer the mixture to the loaf pan and press it lightly into an even loaf.
- Bake for 40 to 45 minutes, until the meatloaf is nearly cooked through.
- Spread the marinara sauce over the top and sprinkle with the mozzarella. Bake for another 10 to 15 minutes, until the cheese is melted and a thermometer in the center of the loaf reads 165°F.
- Let the meatloaf rest for 5 to 10 minutes before slicing. Garnish with extra parsley and Parmesan if you like.
