This chicken parm meatloaf is an easy weeknight meal and one of my kiddos favorites. I’ve modified a few things over the years to make my picky eaters happy – ie. garlic powder instead of minced garlic and no additional parsley, but this recipe is super accommodating so don’t be afraid to tweak things a bit! It’s also super easy to throw together and pop in the oven and goes well with a variety of sides. This particular night I served it with fried potatoes & onions and asparagus, but usually we do mashed potatoes and a salad.
Melt butter and mix ingredients together.
Add 1 pound ground chicken breast.
Shape into loaf — cooking time will vary depending on the thickness of your loaf.
After baking for 30 minutes add sauce and sprinkle with cheese, return to oven until internal temp reaches 165 degrees with digital meat thermometer.
- 1 lb ground chicken breast
- 3 Tbs salted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup parmesan cheese
- 1/4 cup panko seasoned breadcrumbs
- 3/4 cup your favorite jarred spaghetti or marinara sauce, divided
- Shredded Mozzarella or Italian Cheese
- Preheat oven to 375 degrees.
- Melt butter in large mixing bowl. Add garlic, onion powder, parmesan cheese, bread crumbs and half of sauce to bowl and mix well. Add ground chicken and combine.
- Shape mixture into loaf shape in casserole dish (I used a 9x11).
- Bake for 30 minutes in preheated oven. Remove from oven and spread remaining sauce on top of loaf and sprinkle with shredded cheese.
- Return to oven and bake for 15 additional minutes or until internal temp reaches 165 degrees.
- The baking time will vary depending on the thickness of your meatloaf, so I always recommend using a digital meat thermometer!