Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf

Author: Chef Elsa Prep Time: 15 min
Cook Time: 65 min Total Time: 80 min
Yield: 4 servings Category: Dishes Cuisine: Italian Diet: Lower Fat, Gluten-Free Option Available

Description

Description A lighter take on classic meatloaf, made with ground chicken, sautéed onions, garlic, and Parmesan, finished with a tangy marinara glaze.

Ingredients

  • 2 tablespoons olive oil
  • 80g yellow onion, finely diced
  • 2 cloves garlic, minced
  • 900g ground chicken
  • 60g seasoned breadcrumbs
  • 2 teaspoons whole milk
  • 30g freshly grated Parmesan cheese (for meatloaf mix)
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 120 ml marinara sauce (for glaze)
  • 2 tablespoons Panko breadcrumbs (for topping/texture)
  • 20g freshly grated Parmesan cheese (for topping/serving)
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Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 5–7 minutes until softened.
  2. Add minced garlic to the skillet and cook for another minute until fragrant. Set aside to cool.
  3. In a mixing bowl, combine seasoned breadcrumbs with whole milk and let sit for about 5 minutes.
  4. Add the cooled onion and garlic mixture to the breadcrumb mixture. Mix in ground chicken, grated Parmesan, beaten egg, parsley, Italian seasoning, and salt.
  5. Mix all ingredients gently until thoroughly combined, avoiding overworking the meat.
  6. Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.
  7. Shape the meatloaf mixture into a loaf and place on the prepared baking sheet.
  8. Bake for 30 minutes.
  9. Spread marinara sauce over the top and sides of the meatloaf.
  10. Return to oven and bake for an additional 25–35 minutes or until the internal temperature reaches 165°F (74°C).
  11. Remove from oven, tent with foil, and let rest for 10–15 minutes before slicing.
  12. Serve garnished with Panko breadcrumbs and extra Parmesan if desired.

Notes

  1. Notes
  2. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 3 months. Reheat to an internal temperature of 165°F before serving.