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.
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