Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf is a lighter, flavorful twist on classic comfort food! Packed with Italian herbs, tangy Parmesan, and a surprise molten mozzarella center, this easy weeknight dinner is topped with marinara sauce and a golden, buttery bread crumb crust.

Love More Meatloaf Recipes? Try My French Onion Meatloaf or this Korean BBQ Meatloaf next.

Why You’ll Love This Recipe

Tender, savory, and full of cheesy flavor, this Parmesan Chicken Meatloaf is a wholesome twist on a classic favorite. Juicy ground chicken is blended with Parmesan and seasonings, then baked to perfection for a hearty, satisfying meal. Easy to make and packed with flavor, it’s a comforting dish that’s perfect for weeknight dinners or family gatherings.

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Ingredient List

For the Meatloaf:

• 2 tablespoons olive oil
• ⅓ cup finely diced onion
• 2 cloves garlic, minced
• 2 pounds ground chicken
• ½ cup seasoned bread crumbs
• 2 teaspoons milk
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 3 mozzarella cheese strings, cut into ½-inch slices

For the Topping:

• ½ cup marinara sauce
• 2 tablespoons Panko bread crumbs
• 1½ tablespoons grated Parmesan cheese
• 1 tablespoon melted butter
• 1 tablespoon chopped fresh parsley
• 1 cup shredded mozzarella cheese

Substitution Notes:

• Ground turkey works beautifully in place of chicken
• Out of fresh parsley? Use 1 teaspoon dried
• Any good quality marinara sauce will do – I love Rao’s!
• Regular bread crumbs can replace Panko, but you’ll miss that extra crunch

Why These Ingredients Work

Ground chicken keeps this meatloaf lighter and absorbs all those beautiful Italian flavors without being heavy.

Seasoned bread crumbs and milk create a tender texture – the milk keeps everything moist while the bread crumbs bind it all together.

Parmesan cheese adds that sharp, salty umami punch, and

Italian seasoning brings oregano, basil, and thyme vibes without opening multiple jars.

Here’s the genius part: mozzarella cheese strings melt perfectly without turning into a puddle. Trust me on this – I’ve tried shredded mozzarella in the center, and it just doesn’t hold the same way. Those string cheese pieces create pockets of gooey heaven.

The Panko topping with butter gives you that restaurant-quality golden crust that makes everyone think you spent hours on this.

Essential Tools and Equipment

• Baking pan (9×5-inch loaf pan or similar)
• Aluminum foil
• Cooking spray
• Large mixing bowl
• Medium skillet
• Meat thermometer (this is a must!)
• Small bowl (for the topping)

How To Make Parmesan Chicken Meatloaf

Step 1: Preheat and Prep Your Pan

Preheat your oven to 400°F. Line your baking pan with aluminum foil and give it a good spray with cooking spray. This makes cleanup a breeze and prevents any sticking.

Step 2: Cook the Aromatics

Heat the olive oil in a medium skillet over medium heat. Add the diced onion and minced garlic, cooking for about 3-4 minutes until they’re softened and fragrant. This step is crucial – you’re building flavor from the ground up! Let this mixture cool completely before adding it to your meat. (Hot aromatics + raw meat = not good for food safety or texture.)

Step 3: Mix the Meatloaf

In a large bowl, combine the cooled onion and garlic with the ground chicken, seasoned bread crumbs, milk, Parmesan cheese, egg, parsley, Italian seasoning, and salt. Mix gently with your hands or a spoon just until everything is combined. Don’t overmix – this is the secret to tender meatloaf!

Step 4: Form the Loaf with Hidden Cheese

Here’s where it gets fun! Take about 2/3 of your meat mixture and place it in the prepared pan. Pat it into an 8″x4″ rectangle shape. Now arrange those mozzarella cheese string slices right on top – this is your molten center. Cover with the remaining meat mixture and shape it into a nice loaf, sealing the edges so the cheese is completely enclosed.

Step 5: Add Sauce and First Bake

Spread the marinara sauce evenly over the top of your meatloaf. Pop it in the oven and bake for 45 minutes.

Step 6: Make the Crispy Topping

While the meatloaf is baking, mix together the Panko bread crumbs, Parmesan cheese, melted butter, and chopped parsley in a small bowl. This golden topping is what takes this dish over the top!

Step 7: Finish with Cheese and Topping

After 45 minutes, remove the meatloaf from the oven. Sprinkle the shredded mozzarella cheese all over the top, then add your prepared bread crumb mixture. Return to the oven and bake for an additional 15-20 minutes, or until the center reaches 165°F on a meat thermometer and the topping is golden brown.

Step 8: Rest Before Slicing

This is the hardest part – letting it rest! Let your meatloaf cool for 10 minutes before slicing. I know it’s tempting to dive right in, but this resting time helps everything set up so you get clean slices with that gorgeous cheese center intact.

You Must Know

Always use a meat thermometer. Ground chicken must reach 165°F for food safety – this is non-negotiable. Don’t guess!

Cool those aromatics completely. If you add warm onions and garlic to raw meat, you’re asking for bacteria growth. Give them 15 minutes to cool on a plate.

Personal Secret: I like to cut my cheese strings while they’re still cold from the fridge – they’re much easier to slice into uniform pieces that way.

Pro Tips & Cooking Hacks

• Use string cheese, not shredded – I cannot stress this enough. String cheese has the perfect moisture content and melts beautifully without leaking out. Shredded mozzarella turns into a puddle.
• Don’t overmix the meat – Mix just until combined. Overworking the meat makes it tough and dense instead of tender.
• Line your pan with foil – Future you will thank present you when cleanup takes 30 seconds instead of 30 minutes.
• Make a foil tent if browning too fast – If your topping is getting too dark before the meatloaf is done, loosely cover with foil for the last few minutes.

Flavor Variations / Suggestions

Spicy Kick: Add ½ teaspoon red pepper flakes to the meat mixture and use spicy marinara sauce.

Extra Herbaceous: Double the fresh parsley and add 2 tablespoons of fresh basil to the meat mixture.

Sun-Dried Tomato Twist: Mix in ¼ cup chopped sun-dried tomatoes for a tangy, intense flavor.

Garlic Lovers: Double the garlic and add ½ teaspoon garlic powder to the meat mixture.

Different Cheese Center: Try provolone or fontina cheese strings for a different flavor profile.

Make-Ahead Options

Prep Ahead: You can assemble the entire meatloaf (through Step 4) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add 5-10 minutes to the initial baking time since it’s going in cold.

Freeze Uncooked: Assemble the meatloaf, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Cooked and Frozen: Fully cooked meatloaf slices freeze beautifully! Wrap individual portions in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in the microwave or oven.

Recipe Notes & Baker’s Tips

• Pan size matters – If using a traditional 9×5-inch loaf pan, you’ll get a taller loaf. A larger baking pan gives you a flatter loaf with more crispy edges (my preference!).
• Ground chicken is lean – That’s why we add milk and don’t skip the olive oil for the aromatics. These additions keep everything moist.
• The marinara sauce layer acts as a barrier and adds moisture during baking, plus it’s delicious!
• Room temperature egg mixes in more easily and creates a better texture.

Serving Suggestions

This Parmesan Chicken Meatloaf pairs beautifully with:

• Creamy mashed potatoes or garlic mashed cauliflower
• A simple arugula salad with lemon vinaigrette
• Roasted green beans or broccoli
• Buttered egg noodles
• Garlic bread for extra carb heaven

Serve it family-style on a platter, garnished with extra fresh parsley and a sprinkle of Parmesan. The presentation when you slice it and that cheese center oozes out?

How to Store Your Parmesan Chicken Meatloaf

Refrigerator: Store leftover meatloaf in an airtight container in the fridge for up to 4 days.

Freezer: Wrap cooled slices individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months.

Reheating: Reheat slices in the microwave for 1-2 minutes, or in a 350°F oven covered with foil for about 15 minutes. You can also reheat slices in a skillet with a little marinara sauce – it’s like getting a whole new meal!

Allergy Information

Contains: Dairy (cheese, milk, butter), eggs, gluten (bread crumbs)

Dairy-Free Options: Use dairy-free cheese alternatives and olive oil instead of butter in the topping. Replace milk with unsweetened almond milk.

Gluten-Free: Substitute gluten-free bread crumbs and gluten-free Panko.

Egg-Free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) as a binder.

Questions I Get Asked A Lot

My cheese center leaked out; what happened?

This usually means the meatloaf wasn’t sealed properly around the edges, or you used shredded mozzarella instead of string cheese. Make sure you completely enclose those cheese pieces and press the edges firmly to seal. String cheese is key!

Do I have to let the onions cool completely?

Yes! Adding warm aromatics to raw meat can bring the meat into the “danger zone” temperature where bacteria thrives. Always let them cool to room temperature first – food safety is important!

Can I use store-bought meatloaf mix instead of all chicken?

You could, but this recipe is specifically designed for ground chicken’s texture and moisture level. If you use a beef/pork mix, you might need to adjust the milk and cooking time since those meats have different fat contents.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Parmesan Chicken Meatloaf turned out! Did you try any variations?