Go Back
–+ servings
Parmesan Chicken Meatloaf

Hearty Parmesan Chicken Meatloaf with Gooey Mozzarella Center

A mouthwatering Parmesan Chicken Meatloaf featuring a gooey mozzarella center that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 tbsp Olive Oil Adds moisture and flavor; substitute with any neutral cooking oil if desired.
  • 80 g Onion Provides aromatic flavor when sautéed; shallots work for a milder taste.
  • 2 cloves Garlic Enhances the overall flavor profile; can replace with 1 tsp of garlic powder.
  • 900 g Ground Chicken The main protein for moisture; ground turkey or lean beef are great substitutes.
  • 60 g Seasoned Breadcrumbs Binds the meatloaf together; whole wheat breadcrumbs offer a healthier option.
  • 2 tsp Milk Adds richness; almond milk can be used for a dairy-free version.
  • 30 g Parmesan Cheese Gives depth of flavor; grated Pecorino can be substituted if needed.
  • 1 large Egg Acts as a binding agent; for vegan, a flax egg can be used.
  • 2 tbsp Fresh Parsley Adds freshness and color; any fresh herb like basil can be substituted.
  • 1 tsp Italian Seasoning Brings classic Italian flavors; a mix of oregano, thyme, and rosemary serves as a replacement.
  • 0.5 tsp Salt Enhances all the flavors in the dish; sea salt or kosher salt are acceptable alternatives.
For the Center and Topping
  • 3 strings Mozzarella Cheese The gooey center; cheddar or another melting cheese can be swapped in.
  • 120 ml Marinara Sauce Adds flavor and moisture; homemade or store-bought options work well.
  • 2 tbsp Panko Breadcrumbs Provides a crispy topping texture; regular breadcrumbs can be used but will be less crunchy.
  • 1 tbsp Butter Adds richness to the topping; olive oil is a good dairy-free alternative.
  • 120 g Shredded Mozzarella Cheese Final topping for extra creaminess; note that light cheeses may not melt effectively.

Equipment

  • skillet
  • mixing bowl
  • Baking Sheet
  • Aluminum Foil
  • Oven

Method
 

Step-by-Step Instructions
  1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Then, add minced garlic and cook for an additional minute until fragrant. Remove from heat and let the mixture cool before adding it to the meatloaf mixture.
  2. In a large mixing bowl, combine 900g of ground chicken, the cooled onion and garlic mixture, 60g seasoned breadcrumbs, 2 teaspoons of milk, 30g grated Parmesan cheese, and 1 lightly beaten egg. Sprinkle in 2 tablespoons of chopped fresh parsley, 1 teaspoon of Italian seasoning, and ½ teaspoon of salt. Mix everything gently with your hands until just combined to ensure the meatloaf remains tender.
  3. Line a baking sheet with aluminum foil for easy cleanup. Form half of the chicken mixture into a rectangular base layer on the prepared sheet. Place 3 mozzarella cheese strings evenly down the center as a filling. Use the remaining chicken mixture to cover the cheese completely, sealing the edges well to prevent the cheese from melting out during baking.
  4. Spread 120ml of marinara sauce evenly over the top of the shaped meatloaf. Preheat your oven to 200°C (400°F) and bake the meatloaf for 45 minutes, or until the internal temperature reaches 74°C (165°F) and the top is golden brown. Your Parmesan Chicken Meatloaf should be sizzling and fragrant at this point.
  5. While the meatloaf is baking, prepare the topping by combining 2 tablespoons of panko breadcrumbs, another 30g of grated Parmesan cheese, and 1 tablespoon of melted butter in a small bowl. After 45 minutes of baking, remove the meatloaf from the oven and sprinkle the topping mixture evenly over it, followed by an additional 120g of shredded mozzarella cheese.
  6. Return the meatloaf to the oven and continue baking for an additional 15-20 minutes, until the topping is golden and the cheese is bubbling. Keep an eye on it to prevent burning. The crispy crust will contrast beautifully with the gooey mozzarella filling as it's ready to serve.
  7. Once the meatloaf is cooked through and the cheese is delightfully melted, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute and helps avoid any cheesy leakage while slicing. After resting, slice and serve your comforting Parmesan Chicken Meatloaf with your favorite side dishes!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 650mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Allow sautéed onions to cool completely before mixing them into the meatloaf. Gently combine the meat mixture to avoid a dense texture. Use full-fat mozzarella for the best melting properties. Always let the meatloaf rest for about 10 minutes after baking. Ensure the internal temperature reaches 74°C (165°F) for food safety and optimal taste.

Tried this recipe?

Let us know how it was!