Chicken Parm Meatloaf
This easy, cheesy Chicken Parm Meatloaf is a weeknight winner—and one of my kids’ absolute favorites. Over the years, I’ve made a few tweaks to keep my picky eaters happy (like using garlic powder instead of minced garlic and skipping the parsley), but this recipe is super forgiving. Don’t be afraid to adjust it to suit your crew!
It comes together quickly with just a handful of pantry staples. Melt the butter, mix everything together, and add the ground chicken. Shape into a loaf and pop it in the oven—it pairs perfectly with mashed potatoes and a green salad, but on this night we served it with fried potatoes, onions, and asparagus. Yum!
After baking for 30 minutes, spoon the remaining marinara sauce over the top, sprinkle with cheese, and return it to the oven. Cooking time will vary based on the thickness of your loaf, so I recommend using a digital meat thermometer—your meatloaf is ready when the internal temperature hits 165°F.
Chicken Parm Meatloaf
Ingredients
- 1 lb ground chicken breast
- 3 Tbs salted butter
- 1/2 tsp garlic powder or fresh minced garlic, or frozen garlic cube
- 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
Instructions
- 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.
