Italian Chicken Meatloaf

Slices of meatloaf with mashed potatoes and broccoli on white plates

Chicken Parmesan Meatloaf is an Italian twist on a classic comfort food. This chicken meatloaf recipe includes tomato sauce, onion, garlic, parmesan cheese and more. It bakes up in an hour, so this recipe makes an easy weeknight meal.

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 432kcal

Ingredients

1 lb. ground chicken
1 large egg
½ cup grated parmesan cheese
1 cup panko breadcrumbs
1 small onion diced
3 garlic cloves minced
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
15 oz. tomato sauce store-bought or homemade

Instructions

Preheat the oven to 375°F. Spritz a baking dish with nonstick baking spray and set aside.
Gently place the ground chicken in a large bowl.
Add the egg, parmesan cheese, panko breadcrumbs, onion and garlic on top of the meat. Season with parsley, Italian seasoning, salt and pepper.
Use your hands to mix the ingredients together until combined. This might take a few minutes and effort since you want to make sure that the ingredients are well-dispersed in the meat.
Place the meat mixture into the prepared baking dish and form into a loaf. Mine was 6 ½” (L) x 3 3/4 “ (W) x 1 ¼” (H). The taller your meatloaf is, the longer it will take to bake.
Drizzle the tomato sauce on top of the meatloaf, and sprinkle additional cheese on it.
Bake for 55-60 minutes, or until the meatloaf is cooked through. The meatloaf’s internal temperature should reach 165°F at the thickest spot.
Once out of the oven, let rest for 5-10 minutes before slicing and serving with your favorite sides.

Notes

How to know when the meatloaf is done: Use an instant read digital kitchen thermometer to check your meatloaf’s internal temperature. Insert the tip of the thermometer into the thickest spot of the meatloaf, careful not to poke all the way through. If the temperature reads 165°F, you’re good to go!

How to store leftovers: Store them in an airtight container in the fridge for 2-3 days tops. We like to scrape the tomato sauce from the bottom of the baking dish and store that with the meatloaf, as well, since it offers a ton of flavor.

Make ahead instructions: If you want to make this meatloaf even easier, mix it and form it the morning of OR the night before. Place on the prepared baking dish and wrap tightly in plastic wrap before refrigerating. When it’s time to bake, top with the tomato sauce and parmesan, then bake for the specified time.

How to freeze: You can freeze this meatloaf after forming it! To do this, form the meatloaf and gently place the raw meatloaf on a sheet of plastic wrap. Wrap it tightly before transferring it to the freezer. Defrost the meatloaf in the fridge on a plate while still wrapped. Once defrosted, bake according to the recipe.

Nutrition