Description
This Parmesan Chicken Meatloaf is a flavorful and moist twist on the classic meatloaf, featuring ground chicken, Parmesan cheese, Italian seasonings, and a melty mozzarella topping. Perfect for a comforting family dinner, it’s baked to perfection for a juicy and cheesy meal that’s easy to prepare and sure to please.
Ingredients
Main Ingredients
- 2 pounds Ground chicken
- 3/4 cup Parmesan cheese
- 3/4 cup Italian Panko breadcrumbs
- 2 Eggs
- 1/2 cup Finely chopped onion
- 1/4 cup Milk
- 1/4 cup Chopped fresh parsley
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 cup Shredded Mozzarella cheese (divided)
- 2 teaspoons Chicken Better Than Bouillon paste (or substitute with 1 teaspoon salt)
- 1 teaspoon Italian seasoning
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Black pepper
- 1 to 2 tablespoons Olive oil (for brushing)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper for easy cleanup.
- Combine ingredients: In a large bowl, add the ground chicken, Parmesan cheese, Italian Panko breadcrumbs, eggs, finely chopped onion, milk, chopped fresh parsley, soy sauce, Worcestershire sauce, half of the shredded mozzarella cheese (1/2 cup), Chicken Better Than Bouillon paste (or salt), Italian seasoning, garlic powder, onion powder, and black pepper. Mix well until all ingredients are fully incorporated.
- Mix thoroughly: Using your hands, mix everything together thoroughly until combined evenly, ensuring the meatloaf mixture is well blended but not overworked.
- Shape and bake: Transfer the mixture into the prepared loaf pan or shape it on the baking sheet into a loaf. Brush the top lightly with olive oil (1 to 2 tablespoons). Bake in the preheated oven for 30 minutes.
- Add cheese topping and continue baking: Remove the meatloaf from the oven, sprinkle the remaining mozzarella cheese (about 1/2 cup or more for extra cheesiness) evenly on top. Return it to the oven and bake for an additional 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) ensuring it is cooked through.
- Rest and serve: Let the meatloaf rest for about 5 minutes after removing it from the oven. This helps it set, making it easier to slice without falling apart. Slice and serve warm.
Notes
- If you don’t have Chicken Better Than Bouillon paste, substitute with 1 teaspoon of salt.
- Using fresh parsley adds bright flavor but you can omit if unavailable.
- Ensure the internal temperature reaches 165°F for safe consumption of ground chicken.
- For extra moisture, you can brush more olive oil on top before baking the second time.
- Leftovers can be stored in the fridge up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
