Parmesan Chicken Meatloaf
This Parmesan Chicken Meatloaf recipe isn’t your grandma’s meat brick—this juicy, cheesy, flavor-bomb chicken loaf is healthy, easy, perfect for quick family dinners and ready to rock your dinner table!
Ingredients
- 2 pounds Ground chicken
- 3/4 cup Parmesan cheese
- 3/4 cup Italian Panko breadcrumbs
- 2 Eggs
- 1/2 cup Finely chopped onion
- 1/4 cup Milk
- 1/4 cup Chopped fresh parsley
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 11/2 cup Shredded Mozzarella cheese divided
- 2 teaspoons Chicken Better Than Bouillon paste if not, substitute with 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1/2 teaspoon Black pepper
Instructions
- Preheat your oven to 375°F. Grease a loaf pan or line a baking sheet with parchment paper so cleanup is a breeze.
- Mix it up! In a big bowl, toss in 2 pounds ground chicken, 3/4 cup Parmesan cheese, 3/4 cup Italian Panko breadcrumbs, 2 eggs, 1/2 cup finely chopped onion, 1/4 cup milk, 1/4 cup chopped fresh parsley, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1/2 cup shredded Mozzarella cheese, 2 teaspoons Chicken Better Than Bouillon paste (if not, substitute with 1 teaspoon salt), 1 teaspoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder and 1/2 teaspoon pepper.
- Get messy. Using your hands (yes, your HANDS!), squish everything together until combined. Think of it as Play-Doh that you get to eat later.
- Shape and bake. Plop that mixture into your loaf pan or onto your baking pan. Shape it nicely. Brush to top with 1 to 2 tablespoons of olive oil. Bake for 30 minutes.
- Top it off. Pull it out, sprinkle on shredded Mozzarella cheese (about 1/2 a cup or more if you want it super melty) on top, and pop it back in the oven for another 10-15 minutes or until it hits 165°F inside.
- Rest, then slice! Let it cool for about 5 minutes before slicing. Otherwise, it'll fall apart like my New Year's resolutions.