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Ground Chicken Parmesan Meatloaf

Ground Chicken Parmesan Meatloaf: Cheesy Comfort in Every Bite

This Ground Chicken Parmesan Meatloaf is a comforting dish with a juicy, cheesy center, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 pound Ground Chicken A lighter protein choice compared to traditional beef.
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 medium Onion Diced, provides essential flavor.
  • 3 cloves Garlic Minced; garlic powder can be used if fresh isn't available.
  • 1 cup Bread Crumbs Gluten-free breadcrumbs can be used for a gluten-free version.
  • 1 cup Freshly Grated Parmesan Cheese Romano cheese is a great alternative.
  • 1/4 cup Basil Pesto Can be omitted for a classic taste.
  • 1 cup Tomato Passata Marinara sauce can be used if preferred.
  • 2 large Eggs Essential as a binder; no substitutes recommended.
  • 1 teaspoon Paprika Try smoked paprika for a unique twist.
  • 1 teaspoon Italian Seasoning Single herbs like oregano or thyme can substitute.
  • to taste Salt and Black Pepper Adjust to your taste preference.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Lactose-free cheese works as an alternative.
  • 1/2 cup Tomato Passata Spread on top to enhance flavor before baking.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead for a fresher taste.
  • 1 cup Mozzarella Cheese Sliced; stick with standard mozzarella for best results.
  • 1/4 cup Fresh Grated Parmesan Cheese Pecorino cheese can be used if preferred.
  • to taste Basil Leaves For garnish; any fresh herbs will brighten the dish.

Equipment

  • medium skillet
  • large mixing bowl
  • Baking tray
  • parchment paper

Method
 

Step-by-Step Instructions for Ground Chicken Parmesan Meatloaf
  1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
  2. Melt unsalted butter in a skillet over medium heat and sauté diced onion for about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
  3. In a large bowl, combine ground chicken, cooled sautéed mixture, breadcrumbs, Parmesan, basil pesto, tomato passata, eggs, paprika, Italian seasoning, salt, and pepper. Mix until just combined.
  4. Shape the meat mixture into a rectangular loaf on the tray, creating an indentation in the center to place mozzarella cheese, then encase it.
  5. Bake in the oven for 40 minutes until golden brown.
  6. Spread tomato passata on top, then add shredded mozzarella and grated Parmesan. Bake for an additional 10-15 minutes.
  7. Let the meatloaf rest for 10 minutes before slicing. Garnish with basil leaves.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

This meatloaf is customizable; add vegetables if desired. Resting time is essential for juiciness.

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