Chicken Parm Meatloaf Recipe

Name: Chicken Parm Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Parm Meatloaf; 1 small yellow onion, cut into chunks; 3 garlic cloves; 1/4 cup fresh parsley leaves, plus more for garnish; 3 basil leaves, plus more for garnish; 1 cup marinara sauce, divided; 1 cup Italian seasoned breadcrumbs; 1/2 cup grated parmesan cheese; 1 egg, beaten; 2 teaspoons italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 lbs ground chicken; 1/2 cup shredded mozzarella cheese; Bread Crumb Topping; 2 1/2 tablespoons unsalted butter; 1/2 cup panko breadcrumbs; 1 teaspoon garlic powder; 2 tablespoons grated parmesan cheese; 1 tablespoon chopped parsley; 1 tablespoon chopped basil

Servings: persons

Chicken Parm Meatloaf
1 small yellow onion, cut into chunks
3 garlic cloves
1/4 cup fresh parsley leaves, plus more for garnish
3 basil leaves, plus more for garnish
1 cup marinara sauce, divided
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 egg, beaten
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs ground chicken
1/2 cup shredded mozzarella cheese
Bread Crumb Topping
2 1/2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped basil

1
Preheat oven to 350 F and line a sheet pan with parchment paper.
2
Add the onion, garlic, parsley and basil to a food processor and pulse until finely chopped. Transfer to a medium sized bowl.
3
Add 3/4 cup of marinara, bread crumbs, parmesan, egg, Italian seasoning, salt and pepper. Stir to combine. Add the ground chicken and mix to combine.
4
Transfer the mixture to the prepared sheet pan and shape into an 8x4 inch loaf.
5
Bake for 45 minutes.
6
Remove from the oven and brush with remaining 1/4 cup marinara sauce. Top with the shredded mozzarella and continue baking for 10-15 minutes.
7
Meanwhile, melt the butter in a medium skillet over medium heat. Add the panko and garlic powder. Toast, about 3-4 minutes. Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Season with salt and pepper.
8
Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Serve remaining bread crumb mixture and more marinara sauce on the side.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Chicken Parm Meatloaf, 1 small yellow onion, cut into chunks, 3 garlic cloves, 1/4 cup fresh parsley leaves, plus more for garnish, and more.

Yes, Chicken Parm Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parm Meatloaf

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