Description
This Parmesan Chicken Meatloaf is a flavorful and moist dish featuring ground chicken mixed with aromatic herbs, vegetables, and parmesan cheese, topped with savory marinara sauce and baked to perfection. It’s a healthier twist on classic meatloaf that’s perfect for a comforting family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
- 1 large egg
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup marinara sauce (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper to ensure easy removal of the meatloaf.
- Combine Meat and Vegetables: In a large mixing bowl, mix together the ground chicken, breadcrumbs, grated Parmesan cheese, chopped onion, chopped bell pepper, minced garlic, and parsley until evenly distributed.
- Mix Wet Ingredients: In a separate small bowl, whisk together the egg and milk thoroughly, then add this mixture to the bowl with the chicken and vegetable mixture.
- Season and Combine: Add salt, black pepper, oregano, and basil to the mixture. Gently fold everything together using your hands or a spatula just until combined, taking care not to over-mix to maintain a tender texture.
- Shape Meatloaf: Transfer the meat mixture to the prepared loaf pan and shape it into an even loaf, smoothing the top with a spatula.
- Add Marinara Sauce: Evenly pour the marinara sauce over the top of the shaped meatloaf, spreading it gently with a spoon to cover.
- Bake: Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the meatloaf is fully cooked.
- Rest: Remove the meatloaf from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making the meatloaf easier to slice.
- Serve: Slice the meatloaf and serve warm, optionally garnished with extra parsley for added freshness and color.
Notes
- Using Italian seasoned breadcrumbs adds extra flavor, but plain breadcrumbs can be used with additional herbs.
- Make sure not to over-mix the meat mixture to keep the meatloaf moist and tender.
- Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked to 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- This meatloaf pairs well with mashed potatoes, steamed vegetables, or a fresh salad.