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Chicken Parmesan Meatloaf Marinara Recipe

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4.7 from 9 reviews

This Chicken Parmesan Meatloaf Marinara combines the flavors of classic chicken Parmesan in a comforting meatloaf form. Made with lean ground chicken, Italian herbs, Parmesan, and mozzarella, it’s glazed with marinara sauce and baked to juicy perfection. A delicious, family-friendly main course that’s easy to prepare and perfect for a satisfying dinner.

Ingredients

Meatloaf Mixture

  • 1 1/2 pounds lean ground chicken
  • 1 cup dry breadcrumbs unseasoned or Italian-style
  • 1/2 cup shredded Parmesan cheese
  • 1 large whole egg
  • 1/2 cup dairy milk
  • 3 cloves fresh garlic finely minced
  • 1 small yellow onion finely diced
  • 2 tablespoons freshly chopped parsley or 1 teaspoon dried
  • 1 teaspoon dried Italian herb blend
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Topping (Optional)

  • 1/2 cup tomato marinara sauce
  • 1 cup finely grated mozzarella cheese

Instructions

  1. Preheat Oven: Set your oven to preheat at 375°F (190°C). Lightly coat a 9×5-inch loaf tin with cooking spray or line it with parchment paper for easier removal.
  2. Mix Ingredients: In a large mixing bowl, gently fold together the ground chicken, breadcrumbs, grated Parmesan, egg, milk, garlic, chopped onion, parsley, Italian herbs, salt, and pepper. Take care not to overmix to preserve tenderness.
  3. Shape Meatloaf: Transfer the mixture into the prepared loaf pan, pressing it in evenly to form a uniform loaf shape.
  4. Bake Initial: Place the pan in the oven and bake for 45 minutes, or until the meatloaf is nearly cooked through but not browned on top.
  5. Add Toppings: If using, spoon the marinara sauce evenly across the top and sprinkle with the mozzarella cheese.
  6. Bake with Toppings: Return to the oven and continue baking for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Rest and Serve: Allow the meatloaf to rest undisturbed for 5 to 10 minutes after baking to retain juices. Slice and serve warm. Garnish with a sprinkle of extra Parmesan or fresh parsley if desired.

Notes

  • Do not overmix the meatloaf mixture to keep it tender and prevent it from becoming tough.
  • Using parchment paper makes removal easier and reduces cleanup.
  • You can substitute Italian herb blend with fresh basil, oregano, and thyme.
  • The topping of marinara and mozzarella is optional but adds a classic chicken Parmesan flavor.
  • Make sure to check the internal temperature with a meat thermometer to ensure it reaches 165°F for food safety.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://hotsavors.com/chicken-parmesan-meatloaf-marinara-recipe/