A light, flavorful twist on classic meatloaf, this Delicious Parmesan Chicken Meatloaf is moist, savory, and easy to make. Ground chicken keeps the loaf lean while Parmesan and garlic add rich, nutty flavor. A simple marinara topping creates a glossy finish and a bright, tomato-forward contrast. It slices neatly and pairs well with mashed potatoes or a crisp salad.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 385 kcal
- Protein: 40 g
- Carbohydrates: 22 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 750 mg
(Values are estimates based on the listed ingredients and typical portion sizes.)
Why Make This Delicious Parmesan Chicken Meatloaf
This meatloaf is a weeknight winner. It cooks faster than beef meatloaf and feels lighter on the plate. Parmesan brings a salty, savory depth that lifts the mild chicken. The texture is tender and moist, not dense, and the marinara topping adds a sweet-tangy shine. It smells of garlic and herbs while baking and slices into clean, attractive pieces that look great on a family table or for meal prep.
How to Make Delicious Parmesan Chicken Meatloaf
Follow these simple steps to build flavor and keep the meatloaf moist. Use gentle mixing and check the internal temperature to ensure safety and juiciness.
Ingredients:
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/2 cup marinara sauce (for topping)
Directions:
Step 1: Preparation
Preheat oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper. Measure and chop the parsley and mince the garlic so everything is ready to go.
Step 2: Mixing
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, pepper, and milk. Mix gently with your hands or a spoon until the ingredients just come together. Avoid overworking the meat to keep the loaf tender.
Step 3: Cooking
Shape the mixture into a loaf and place it in the greased baking dish. Spread marinara sauce evenly on top. Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 165°F (75°C) in the center.
Step 4: Finishing
Let the meatloaf rest for 5–10 minutes after removing it from the oven. This helps the juices settle and makes slicing cleaner. Slice into portions and serve warm.
How to Serve Delicious Parmesan Chicken Meatloaf
Serve slices with creamy mashed potatoes or cauliflower mash and steamed green beans for a classic plate. For a lighter meal, pair with a crisp arugula salad dressed with lemon and olive oil. For a cozy family dinner, offer extra marinara and grated Parmesan at the table. The loaf also makes excellent sandwiches the next day—add fresh greens and a smear of mayo or pesto.
How to Store Delicious Parmesan Chicken Meatloaf
- Refrigerator: Cool completely, wrap tightly in foil or store in an airtight container. Keep for up to 3–4 days.
- Freezer: Slice the loaf, flash-freeze on a tray, then transfer slices to a freezer bag or container. Store for up to 2–3 months.
- Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes, or microwave covered for 1–2 minutes until hot. Add a splash of water or extra marinara to retain moisture.
Expert Tips for Perfect Delicious Parmesan Chicken Meatloaf
- Use gentle mixing. Over-mixing makes meatloaf dense. Mix until ingredients just combine.
- Check temperature. Use an instant-read thermometer to ensure the center reaches 165°F (75°C).
- Keep it moist. The milk and egg help bind and add moisture. For even more moisture, add a tablespoon of olive oil or a grated zucchini (squeeze out excess water) to the mixture.
- Let it rest. Resting for a few minutes before slicing prevents the juices from running out.
- Crisp edges. For a slightly crisp crust, broil the top for 1–2 minutes at the end of baking—watch closely to avoid burning.
- Breadcrumb swap: Use panko for a lighter texture or gluten-free crumbs to make the recipe gluten-free.
- Cheese options: Swap half the Parmesan for shredded mozzarella for a milder, melty interior.
Delicious Variations
- Italian Herb: Add 1 tsp dried oregano and 1 tsp dried basil to the mix for a more herb-forward loaf.
- Sun-Dried Tomato & Basil: Fold in 1/4 cup chopped sun-dried tomatoes and a handful of fresh basil. Reduce marinara if you want less tomato on top.
- Spicy Kick: Stir in 1/2 tsp red pepper flakes and top with a spicy arrabbiata sauce.
- Veggie-Boost: Mix in finely grated carrot or zucchini (squeezed dry) to sneak in vegetables.
- Cheesy Stuffed: Create a pocket in the center and add a log of mozzarella before shaping the loaf to make a melty core.
Frequently Asked Questions
-
Q: Can I make this meatloaf ahead of time?
A: Yes. Mix and shape the loaf, cover, and refrigerate for up to 24 hours before baking. Bring it to room temperature for about 20 minutes before baking for even cooking. -
Q: Can I use ground turkey instead of ground chicken?
A: Yes. Ground turkey is a great substitute and will yield a similar result. Adjust cooking time if the loaf is larger, and check the internal temperature to reach 165°F (75°C). -
Q: My meatloaf fell apart when slicing. How can I prevent that?
A: Let it rest for 5–10 minutes after baking so juices redistribute. Also, avoid over-working the mixture and use a sharp, non-serrated knife for cleaner slices. -
Q: Is there a gluten-free version?
A: Yes. Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use almond flour or crushed pork rinds for a low-carb option (note texture changes). -
Q: How do I keep the meatloaf from drying out?
A: Don’t overbake; rely on an instant-read thermometer. Add moisture with milk, a bit of olive oil, or grated veggies. Covering the loaf with foil for the first part of baking can help, then uncover near the end to brown the top. -
Q: Can I double the recipe?
A: Yes. Double and use a larger baking dish or divide into two smaller loaves. Cooking time will increase slightly; aim for the same internal temperature of 165°F (75°C). -
Q: What if I don’t have marinara?
A: Use ketchup mixed with a little Worcestershire sauce and brown sugar for a classic glaze, or brush with BBQ sauce for a smoky twist.
Conclusion
This Delicious Parmesan Chicken Meatloaf is a simple, flavorful meal that comes together with pantry-friendly ingredients and little fuss. It delivers moist slices, a nutty Parmesan aroma, and a bright marinara finish that appeals to adults and kids alike. If you want another take or inspiration for sauces and sides, check this recipe: Parmesan Chicken Meatloaf | A Wicked Whisk. Give it a try—you may find it becomes your new weeknight favorite.
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Delicious Parmesan Chicken Meatloaf
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Dairy-free option available
Description
A light, flavorful twist on classic meatloaf, this meatloaf features ground chicken, Parmesan, and garlic, topped with marinara for a delicious finish.
Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1/2 cup marinara sauce (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper. Measure and chop the parsley and mince the garlic.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, pepper, and milk. Mix gently until just combined.
- Shape the mixture into a loaf and place it in the greased baking dish. Spread marinara sauce evenly on top. Bake for 45–50 minutes until internal temperature reaches 165°F (75°C).
- Let the meatloaf rest for 5–10 minutes before slicing and serving warm.
Notes
Serve with creamy mashed potatoes or a crisp salad. Leftovers make excellent sandwiches.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg
