Chicken Parmesan Meatloaf

If you love chicken parmesan then you’re going to flip for this Chicken Parmesan Meatloaf! A delicious, juicy chicken meatloaf covered in a blanket of sauce and mozzarella cheese. We love serving this meatloaf with a side of pasta and a salad – and of course bread on the side for dipping into the sauce. This meatloaf recipe is sure to become a new favorite!

Why You’re Going To Love This Chicken Parmesan Meatloaf

Leave it to us to figure out how to take a classic dish like chicken parmesan and turn it into a meatloaf. We actually love chicken parmesan so much we’ve made twists on the recipe a number of times. The easiest (and a family favorite!) is our ground chicken parmesan that we serve over spaghetti. Another one we love are these shredded chicken parmesan sandwiches that start out in your slow cooker, perfect for easy dinners, parties and game days.

So, yes, it’s safe to say that we are chicken parmesan experts because we love the flavors so much. This juicy, chicken parmesan meatloaf is no exception. It’s so easy to put together and our whole family loves it. Leftovers are absolutely fought over, trust me.

Ingredients You’ll Need To Make This Chicken Meatloaf

• Ground Chicken: For this recipe we like using regular ground chicken, not ground chicken breast which is a lot leaner. We like this meatloaf to stay juicy and moist! You can also swap out ground turkey.
• Breadcrumbs: Italian seasoned is preferred for a little more flavor but regular breadcrumbs will also work.
• Eggs: To help bind the meatloaf and hold its shape.
• Mayonnaise: Adding a little mayonnaise is our secret ingredient to keeping this chicken parmesan meatloaf juicy and flavorful.
• Parmesan Cheese: Don’t buy the kind in the can, grate your own or get it freshly grated in the cheese section of your store.
• Milk: Adding milk helps to keep the meatloaf moist. Pour it right on top of the breadcrumbs so they absorb the milk.
• Mozzarella Cheese: Because we can’t have chicken parm vibes without mozzarella!
• Marinara Sauce: Grab your favorite jar at the store, whatever you like works.
• Worcestershire Sauce: We’re looking for as much depth of flavor in this chicken meatloaf as we can get and this ingredient does the trick.
• Dijon Mustard: For a little tang.
• Parsley: Opt for fresh if you can but if you’re out don’t run to the store, you can swap out dried parsley, too.
• Seasonings: Salt, pepper, garlic powder.

How To Make Chicken Parmesan Meatloaf

There’s a few ingredients in this recipe as you can see from above, but we promise it’s still so easy. Everything goes in a bowl for a quick mix and then it’s off to the oven.

• Mix and form the meatloaf: Add the ground chicken, breadcrumbs, eggs, milk, mayonnaise, mustard, Worcestershire sauce, seasonings, parsley, parmesan cheese and 1/2 cup of the mozzarella cheese to a large bowl and mix with clean hands to combine. Form into a “loaf shape” and place on a baking sheet that’s been sprayed with cooking spray.

• Bake: Bake the meatloaf at 350 degrees for 40 minutes, then remove from the oven and top with marinara sauce and the remaining mozzarella cheese. Bake for an additional 8-10 minutes until the cheese is melted and the internal temperature of the meatloaf is 165 degrees. Let the meatloaf rest for 5-10 minutes before slicing.

Should I Use A Loaf Pan To Make Meatloaf?

You can use a loaf pan to make this meatloaf, but find that making it on a sheet pan is easier. There’s only one meatloaf recipe that we make in a loaf pan and that’s our Chicken Cordon Bleu Meatloaf since it has layers of ham and cheese.

For us, it’s easier to clean off a sheet pan than a loaf pan but it’s totally fine either way. If you want to take the guesswork out of shaping the meatloaf then you can grab a loaf pan to cook it in.

How To Serve

We like serving this chicken meatloaf with a side of pasta and a big Caesar salad. Of course you can just serve it alone, if you like, because it is very hearty and filling – but we do love our sides. These Brown Butter Roasted Peas are a long time family favorite, and since peas are having a moment we’ve been making them a lot lately. Definitely serve this comfort food dinner with some extra sauce and grated parmesan cheese!

Storing and Reheating

Store this meatloaf in an air tight container in the refrigerator for up to four days. You can slice it ahead of time or leave it whole, that’s up to you. We usually slice it before refrigerating so that it’s easy for someone to grab a piece and warm it up in the microwave for an easy meal.

Our favorite way to reheat this chicken parmesan meatloaf is to place a slice in a skillet with more sauce and mozzarella cheese on the top. It gets crispy on the bottom and is extra saucy and cheesy – it’s hands down a home run.

Tips For Best Results

• Size and Shape: Try to form the meatloaf in an even “loaf shape”. A good size to follow is approximately an 8″ x 5″ rectangle. You want the meatloaf to cook evenly so that it stays juicy and doesn’t dry out.
• Use quality ingredients: We strongly recommend that you grate your own mozzarella instead of buy it already shredded. It melts so much better and it’s more creamy and delicious than pre-shredded. Same for the parmesan, buy a good quality, nutty parmesan that adds much better flavor to this meatloaf than a shelf-stable product.
• Don’t overcook: Test the temperature of the meatloaf at the 35-40 minutes mark. Since the size and shape of this meatloaf is a variable, it can be done sooner or later than the time listed here.

Some More Meatloaf Recipes That You’re Going To Love

• Brown Gravy Meatloaf (our #1 meatloaf recipe!)
• Slow Cooker Meatloaf
• Italian Meatloaf (cheesy like this recipe but with beef and a little zestier flavors)
• Classic Meatloaf Recipe
• Bacon Meatloaf
• Ritz Cracker Meatloaf

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