Looking for a comforting, flavorful twist on traditional meatloaf? This Parmesan Chicken Meatloaf is packed with Italian-inspired ingredients, oozing with mozzarella, and topped with a crispy breadcrumb crust. Juicy, tender, and brimming with the essence of chicken parmesan, this easy-to-make recipe is a weeknight dinner winner. Whether you’re cooking for your family or meal prepping for the week, this protein-packed dish will quickly become a staple on your dinner table.
Table of Contents
Why This Parmesan Chicken Meatloaf Stands Out
Unlike traditional beef meatloaf, this version uses lean ground chicken, making it lighter yet still incredibly satisfying. The mozzarella-stuffed center adds an irresistible cheesy pull, while the parmesan and Italian herbs deliver a rich, savory flavor. The golden breadcrumb topping mimics the crispiness of classic chicken parmesan — no frying required. It’s the best of both comfort foods combined into one.
Perfect for busy families, meal prep enthusiasts, or anyone seeking a healthier twist on a comfort food favorite, this Parmesan Chicken Meatloaf checks every box: it’s easy, cheesy, juicy, and reheats beautifully.
Ingredients for the Ultimate Chicken Parmesan Meatloaf
• Ground Chicken: Provides a lean, tender base that absorbs Italian flavors beautifully
• Onion: Sautéed for sweetness and depth of flavor
• Garlic: Enhances the savory and aromatic profile
• Seasoned Breadcrumbs: Help bind the meatloaf and add herby notes
• Milk: Keeps the loaf moist and tender
• Parmesan Cheese: Adds a salty, umami-rich boost to the mix
• Egg: Binds all ingredients together for structure
• Fresh Parsley: Adds freshness and color
• Italian Seasoning: Infuses the meatloaf with traditional herb flavors
• Salt: Balances and elevates all the other ingredients
• Mozzarella Cheese Strings: Stuffed inside for that gooey, melted center
Topping
• Marinara Sauce: Brings the classic chicken parmesan flavor
• Panko Breadcrumbs: Toasty crunch on top
• Parmesan Cheese: Intensifies the cheesy crust
• Melted Butter: Helps brown the topping beautifully
• Fresh Parsley: For garnish and a pop of green
• Shredded Mozzarella: Melts into the breadcrumb topping for extra richness
Ingredient Swaps and Substitutions
If you’re missing an ingredient or need a dietary tweak, here are some handy substitutions:
• Ground Turkey: Works just as well as chicken and still delivers lean protein
• Gluten-Free Breadcrumbs: Use seasoned gluten-free panko for a celiac-friendly version
• Dairy-Free Cheese: Vegan mozzarella and parmesan alternatives melt well and taste great
• Almond Milk: Substitute for dairy milk if lactose is an issue
• Buffalo Mozzarella or Light String Cheese: Good for lower-lactose or lower-fat options
• Leeks: A great replacement for onions if you have sensitivities
How to Make Parmesan Chicken Meatloaf (Step-by-Step)
- Prep the Oven and Pan
Preheat your oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray. - Sauté Aromatics
In a skillet, cook diced onion and minced garlic in olive oil over medium heat until softened. Let them cool completely to avoid cooking the meat prematurely. - Mix the Meatloaf Base
In a large mixing bowl, combine ground chicken, sautéed aromatics, breadcrumbs, milk, parmesan, egg, parsley, Italian seasoning, and salt. Mix gently until just combined—do not overmix. - Assemble the Meatloaf
On the prepared baking sheet, shape two-thirds of the mixture into a rectangle (about 8″x4″). Press the mozzarella cheese slices (or strings) into the center. - Seal and Shape
Cover the cheese with the remaining chicken mixture, pressing the edges together to seal in the cheese and form a loaf shape. - Top with Marinara and Bake
Spoon marinara sauce evenly over the top and bake for 45 minutes. - Add Cheesy Topping
While baking, mix the topping: combine Panko, parmesan, butter, and parsley in a small bowl. - Finish Baking
After 45 minutes, sprinkle the mozzarella and breadcrumb mixture on top. Return to the oven and bake an additional 15–20 minutes, or until the internal temperature reaches 165°F. - Rest Before Slicing
Let the meatloaf rest for at least 10 minutes before slicing. This helps it hold its shape and keeps the cheesy center intact.
Pro Tips for Perfect Parmesan Chicken Meatloaf
• Don’t Skip the Resting Time: This prevents the cheese from leaking and helps the loaf firm up for clean slicing.
• Use Cheese Strings: These melt slowly and evenly, reducing the risk of cheese oozing out during baking.
• Don’t Overmix: Overworking the meat mixture can make the meatloaf dense. Mix just until combined.
• Use a Thermometer: The loaf is ready when the internal temp hits 165°F — no guessing.
• Line the Pan: Foil makes cleanup a breeze and helps keep the loaf from sticking.
Serving Suggestions and Creative Variations
Perfect Pairings
• Starches: Garlic mashed potatoes, roasted sweet potatoes, or buttery noodles
• Veggies: Roasted broccoli, Italian-style green beans, or a crisp garden salad
• Sauces: Serve extra marinara or even a creamy béchamel sauce with Italian herbs on the side
Creative Variations
• Mini Loaves: Bake in muffin tins for individual portions—reduce bake time to 25–30 minutes
• Spicy Kick: Add red pepper flakes or diced jalapeños to the mix
• Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds
• Make-Ahead Meal: Assemble the loaf, refrigerate overnight, and bake the next day
Storage Tips
• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Freezer: Wrap individual slices in foil, place in a freezer bag, and store up to 4 months. Reheat directly from frozen — no thawing needed.
A Family Favorite with a Healthier Twist
This Parmesan Chicken Meatloaf is a wholesome take on two iconic dishes — chicken parmesan and classic meatloaf. It’s lighter than beef-based recipes, yet just as satisfying, and it’s loaded with flavor from herbs, cheese, and marinara. Whether you’re serving it up for Sunday dinner or packing it for weekday lunches, it delivers in both taste and nutrition.
With its cheesy center and crispy topping, this is one recipe you’ll want on repeat.
Conclusion
This Parmesan Chicken Meatloaf is more than just a meal—it’s a comforting fusion of Italian flavors and classic American cooking. With its tender, juicy texture, cheesy stuffed center, and crispy breadcrumb topping, it offers a delicious twist on tradition that’s sure to please both kids and adults alike. Whether you’re preparing it for a cozy weeknight dinner or a make-ahead freezer meal, this dish delivers consistent, crowd-pleasing results. Add this recipe to your rotation and experience why it’s become a staple in so many households.
Frequently Asked Questions About Parmesan Chicken Meatloaf
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works perfectly as a substitute in this recipe. It has a similar lean texture and absorbs the Italian seasoning just as well. You may notice a slightly different flavor, but the result will still be delicious.
What’s the best type of cheese for the filling?
String mozzarella cheese is ideal because it melts slowly and stays contained within the meatloaf. If you prefer, you can use shredded mozzarella or buffalo mozzarella, but be mindful of excess moisture which may cause leakage during baking.
How do I know when the meatloaf is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F. Insert it into the thickest part of the loaf after adding the breadcrumb topping. Avoid guessing — accurate temperature is key for food safety and texture.
More Relevant Recipes
Parmesan Chicken Meatloaf
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Parmesan Chicken Meatloaf is a juicy, cheesy, and flavorful twist on a classic comfort dish. Made with lean ground chicken, Italian herbs, melty mozzarella, and a crisp breadcrumb topping, it’s the perfect family-friendly dinner for any night of the week. Great for meal prep, freezer-friendly, and packed with protein.
Ingredients
- 2 tablespoons olive oil
- 1/3 cup finely diced onion
- 2 cloves garlic, minced
- 2 pounds ground chicken
- 1/2 cup seasoned bread crumbs
- 2 teaspoons milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 3 mozzarella cheese strings, cut into 1/2” slices
- 1/2 cup marinara sauce (for topping)
- 2 tablespoons Panko bread crumbs
- 1 1/2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley (for topping)
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat oven to 400°F and line a baking sheet with foil. Spray with cooking spray.
- Sauté onion and garlic in olive oil over medium heat until softened. Let cool completely.
- In a large bowl, mix ground chicken, cooked onion and garlic, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt until just combined.
- Form two-thirds of the mixture into a loaf on the baking sheet (approx. 8×4 inches).
- Layer mozzarella cheese strings in the center, then cover with the remaining meat mixture, sealing the edges.
- Spread marinara sauce over the top and bake for 45 minutes.
- Mix Panko, Parmesan, melted butter, and parsley in a small bowl.
- Top the meatloaf with shredded mozzarella and breadcrumb mixture.
- Return to oven and bake an additional 15–20 minutes or until the internal temperature reaches 165°F.
- Let rest for 10 minutes before slicing to serve.
Notes
- Let meatloaf rest before slicing to maintain shape and keep cheese inside.
- Use mozzarella string cheese for a controlled melt and minimal leakage.
- Don’t overmix the meat to avoid a dense texture.
- Use a meat thermometer to ensure perfect doneness at 165°F.
- Leftovers can be frozen for up to 4 months—wrap slices individually for easy reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 3g
- Sodium: 897mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 189mg
