Make this juicy and flavorful chicken parmesan meatloaf for dinner tonight! So easy to make, only a few minutes of prep time. Baked and covered in a blanket of sauce and mozzarella cheese, we love serving this meatloaf with pasta and a Caesar salad!
Ingredients
- 2 pounds ground chicken
- 2 eggs, beaten
- 3/4 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/2 cup milk
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 tablespoon dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 1/2 cups shredded mozzarella cheese (divided)
- 1 1/2 cups marinara sauce, plus more for serving
Instructions
- Preheat the oven to 350 degrees. Add all of the ingredients to a large bowl except for the marinara sauce and only adding 1/2 cup of the mozzarella cheese.
- Spray a baking sheet with non-stick cooking spray. Form the chicken mixture into approximately an 8” x 5” rectangle on the baking sheet and place into the oven for 35-40 minutes. This is a good point to check the internal temperature of the meatloaf to see if it’s close to 165 degrees.
- Top the meatloaf with marinara sauce and the remaining mozzarella cheese. Place back in the oven for 8-10 minutes to warm the sauce and melt the cheese.
- Let the meatloaf rest for at least 5 minutes, then slice and serve with extra sauce and more parmesan cheese on the side.
Recipe Notes
Check the internal temperature of the meatloaf to make sure that it registers 165 degrees. If you don’t have a thermometer, after resting, slice the meatloaf in half and make sure that there’s no pink remaining in the center.
Store: After the meatloaf comes to room temperature, store in an air tight container in the refrigerator for up to four days – max.
Reheat: Reheat sliced meatloaf in the microwave OR our preferred method is to add a slice of meatloaf to a skillet, then top with sauce and mozzarella cheese and cook until warmed through.
- Method: Oven
- Cuisine: American
