Let’s be real. Some nights, you want to feed your family something warm, comforting, and delicious without spending hours chained to the stove. You want a meal that feels a little fancy but is actually incredibly simple to pull together. That’s where this Parmesan Chicken Meatloaf swoops in to save the day. It’s the kind of cozy, cheesy, and savory dish that makes everyone ask for seconds. This recipe takes the classic meatloaf we all grew up with and gives it a delightful, Italian-inspired twist that I know you’re going to love.

Why You’ll Love This Parmesan Chicken Meatloaf

• Family Pleaser: Even the pickiest eaters gobble this up. It’s a guaranteed win at the dinner table.
• Meal Prep Hero: Makes fantastic leftovers for lunch the next day, making your busy mornings a little easier.
• Simple & Wholesome: Made with straightforward ingredients you can feel good about serving.

Ingredients

Parmesan Chicken Meatloaf Recipe

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• Author: admin
• Total Time: 70 minutes
• Yield: 6 servings 1x

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Description

Savory  Parmesan Chicken Meatloaf recipe Learn an easy juicy meatloaf technique with step by step instructions A guaranteed family favorite 

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

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Instructions

• Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
• In a large bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes to allow the breadcrumbs to absorb the liquid.
• Add the ground chicken, Parmesan cheese, onion, egg, garlic, Italian seasoning, salt, and pepper to the breadcrumb mixture. Use your hands to mix everything together until just combined.
• Transfer the mixture to your prepared loaf pan or shape it into a loaf on the baking sheet.
• Bake for 40 minutes.
• Remove the meatloaf from the oven and carefully spoon the marinara sauce over the top. Sprinkle with the shredded mozzarella and a little extra Parmesan.
• Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly.
• Let it rest for 5-10 minutes before slicing. Garnish with fresh herbs if you like.

Notes

A savory and cheesy Italian-inspired chicken meatloaf that is a simple, wholesome, and comforting family dinner recipe.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 6 servings
• Calories: 285
• Sugar: 2g
• Fat: 15g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 24g

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/2 cup milk (any kind)
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish (optional)

The first time I made this, my kids were suspicious of the “chicken meatloaf” name, but one cheesy, saucy bite was all it took to win them over. It’s become our go-to for busy weeknights when we need a little comfort.

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
2. In a large bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes to allow the breadcrumbs to absorb the liquid.
3. Add the ground chicken, Parmesan cheese, onion, egg, garlic, Italian seasoning, salt, and pepper to the breadcrumb mixture. Use your hands to mix everything together until just combined. Try not to overmix, as this can make the meatloaf dense.
4. Transfer the mixture to your prepared loaf pan or shape it into a loaf on the baking sheet.
5. Bake for 40 minutes.
6. Remove the meatloaf from the oven and carefully spoon the marinara sauce over the top. Sprinkle with the shredded mozzarella and a little extra Parmesan.
7. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly.
8. Let it rest for 5-10 minutes before slicing. This is crucial for keeping it from falling apart! Garnish with fresh herbs if you like.

Equipment

You don’t need anything fancy for this recipe! A standard 9×5 inch loaf pan works perfectly, or you can free-form it on a rimmed baking sheet. You’ll also need a good mixing bowl and an instant-read thermometer to check for doneness.

Tips & Variations

I am a huge fan of simple swaps to make a recipe work for you. Here are a few easy ideas:

• Meat Swap: You can easily use ground turkey instead of chicken with great results.
• Gluten-Free: Swap the panko for your favorite gluten-free breadcrumbs.
• Extra Veggies: Sneak in some finely grated zucchini or shredded carrots for an extra nutrient boost.
• Don’t Overmix: The number one tip for a tender meatloaf is to mix the ingredients until they are just combined. Overworking the meat makes it tough.

Leftovers? They reheat beautifully! Just store them in an airtight container in the fridge for up to 3 days. For a quick and easy lunch idea, check out our guide to leftover chicken recipes.

Serving Suggestions

This meatloaf is a complete meal all on its own, but it also plays well with others. I love to serve it with a simple side salad dressed in a light lemon vinaigrette to cut through the richness. It’s also fantastic with a side of roasted broccoli or a pile of creamy mashed potatoes for the ultimate comfort food plate.

Nutrition Facts

(Per serving, based on 6 servings)

Calories: 285 | Carbohydrates: 12g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 580mg

This Parmesan Chicken Meatloaf is proof that a comforting family dinner doesn’t have to be complicated. It’s hearty, flavorful, and sure to become a regular request in your house. I’d love to hear how it turns out for you!

Frequently Asked Questions

Can I make this meatloaf ahead of time?

Absolutely! You can mix the entire meatloaf mixture, shape it, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. You might just need to add a few extra minutes to the baking time since it will be going into the oven cold.

Can I freeze Parmesan Chicken Meatloaf?

Yes, it freezes wonderfully. Bake it completely and let it cool. Then, wrap the whole loaf or individual slices tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the fridge overnight and reheat in the oven until warmed through.

My meatloaf is always dry. What am I doing wrong?

The most common culprit is overbaking. An instant-read thermometer is your best friend here—pull it out as soon as it hits 165°F. Using ground chicken with a slightly higher fat content (like ground thigh meat) and not overmixing also helps keep it juicy.

What’s the best way to get clean slices?

Letting the meatloaf rest for a good 10 minutes after it comes out of the oven is the secret! This allows the juices to redistribute, so it holds its shape when you cut into it.