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Chicken parmesan meatloaf baked and resting on parchment lined baking sheet and garnished with fresh parsley.
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Chicken Parmesan Meatloaf

This Chicken Parmesan Meatloaf takes all the best parts of classic chicken Parmesan and turns them into one easy, cozy dinner. It’s packed with savory Parmesan, garlic, and Italian herbs, then topped with tangy marinara and a generous layer of melty mozzarella. It has all the cheesy, saucy goodness you love and none of the fuss of breading and frying chicken.
Course Main Course
Cuisine American, Italian
Keyword chicken parmesan meatloaf
Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 -8 servings
Calories 440kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1/2 medium yellow onion, grated (if your onion seems exceptionally watery you don’t need to add all the excess liquid in, but if there is just a little, the extra onion juices help add flavor and keep the meatloaf juicy!)
  • 2 large eggs
  • 1½ tsp. Worcestershire sauce
  • 2 lbs. ground chicken, preferably not extra-lean
  • 5-6 cloves garlic, minced
  • 2/3 cup freshly grated Parmesan cheese, I use a microplane
  • 3 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • 2 tsp. Italian seasoning
  • 1½ tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes

Chicken Parmesan Topping

  • 1 cup marinara sauce, divided
  • 1-1½ cups freshly shredded low-moisture mozzarella

For Serving

  • Additional warm marinara
  • Fresh basil or parsley
  • Freshly grated Parmesan
  • Pasta/Protein pasta
  • Salad/veggie of choice
US Customary - Metric

Instructions

  • Preheat and prep: Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Make the panade: In a large mixing bowl, combine the panko and milk. Stir and let sit for about 5 minutes Start Timer, allowing the breadcrumbs to absorb the milk. Whisk in the eggs and Worcestershire sauce.
    1 cup panko breadcrumbs, 1/2 cup whole milk, 2 large eggs, 1½ tsp. Worcestershire sauce
    Side-by-side image of mixing the panko breadcrumbs and whole milk to make the panade then adding the worcestershire sauce and egg.
  • Make the meatloaf mixture: Add the ground chicken, yellow onion, garlic, Parmesan, parsley, basil, Italian seasoning, salt, black pepper, and red pepper flakes. Using clean hands, gently mix just until everything is evenly incorporated. Don’t overmix or pack the mixture together too firmly; this can make the finished meatloaf dense.
    2 lbs. ground chicken, 5-6 cloves garlic, 2/3 cup freshly grated Parmesan cheese, 3 Tbsp. chopped fresh parsley, 2 Tbsp. chopped fresh basil, 2 tsp. Italian seasoning, 1½ tsp. kosher salt, 1/2 tsp. black pepper, 1/4 tsp. crushed red pepper flakes, 1/2 medium yellow onion
    Side-by-side image of mixing all the meatloaf ingredients together in a large mixing bowl.
  • Shape: Transfer the mixture to the prepared baking sheet and gently shape it into a loaf. It doesn’t have to be perfect; a loaf about 8x4 inches or 9x5 inches is great. I always just eyeball it. Spread 1/2 cup marinara evenly over the top.
    1 cup marinara sauce
    Side-by-side of shaping parmesan chicken meatloaf then topping with marinara sauce.
  • Bake: Bake for ~35-40 minutes. Start Timer
    Baked chicken parmesan meatloaf on parchment-lined baking sheet.
  • Make it chicken parm: Remove the meatloaf from the oven. Sprinkle shredded mozzarella evenly all over the top. Return to the oven and bake for another 5-10 minutes Start Timer, or until the cheese is melted and bubbly and the center of the meatloaf reaches 165°F. Broil for 1-2 minutes at the very end Start Timer, watching carefully until the cheese is bubbly and golden.
    1-1½ cups freshly shredded low-moisture mozzarella
    Side-by-side photo of adding mozzarella cheese to meatloaf then baking until melted.
  • Rest: If any cheese melts or slides off the meatloaf, it’s ok, you can try to scoot it back on the meatloaf or just snack on it! ;) Let the meatloaf rest for ~10 minutes before slicing Start Timer. This helps it retain its juices and ensures it doesn’t fall apart when you slice it.
  • Enjoy: Garnish with fresh basil or parsley and Parmesan. Serve with additional warm marinara on the side and enjoy with your favorite pasta and veggies!
    Additional warm marinara, Fresh basil or parsley, Freshly grated Parmesan, Pasta/Protein pasta, Salad/veggie of choice
    Side-by-side of garnishing chicken parmesan meatloaf with fresh basil then slicing after it has rested for 10 minutes.

Notes

  • Don't over-mix: Use your hands and mix just until everything is combined. Overmixing or packing the mixture too firmly can make the meatloaf dense.
  • Breadcrumbs: You can swap the panko for Italian-seasoned breadcrumbs. If you do, you may want to slightly reduce the Italian seasoning in the meatloaf.
  • Store: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or gently in the oven until warmed through. Serve with extra warm marinara to keep it nice and saucy.
  • Freeze: You can freeze the cooked meatloaf either whole or in individual slices. Let it cool completely, then wrap tightly and place in a freezer-safe container or bag for up to 3 months. I especially like freezing individual slices so I can pull out exactly what I need.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 15g | Protein: 42g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 1256mg | Potassium: 1083mg | Fiber: 2g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 5mg | Calcium: 430mg | Iron: 3mg