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Parmesan Chicken Meatloaf with Marinara glaze

Parmesan Chicken Meatloaf with Marinara Glaze

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Mixing bowl A large one for combining your meatloaf mixture thoroughly.
  • Loaf pan Standard 9x5-inch pan works best, though you can shape it free-form on a baking sheet if preferred.
  • Baking sheet For catching drips if you use a loaf pan.
  • Knife and Cutting Board For prepping onions, garlic, and herbs.
  • Meat Thermometer Optional but helps ensure perfect doneness.
  • Oven mitts Because that pan gets hot!

Ingredients
  

For the Meatloaf

  • 1 ½ lbs ground chicken preferably dark meat for moisture, but breast meat works too
  • 1 cup grated parmesan cheese
  • ½ cup seasoned Italian breadcrumbs
  • 2 large eggs
  • ½ cup milk whole or 2% for richness
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes optional, for a bit of heat
  • 2 tablespoons fresh parsley chopped (or 1 tablespoon dried)
  • ½ cup shredded mozzarella cheese optional but adds gooey goodness

For the Marinara Glaze

  • ¾ cup marinara sauce or your favorite spaghetti sauce
  • 2 tablespoons tomato paste for extra depth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoons grated parmesan cheese

Instructions
 

Preheat and Prep

  1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper if going free-form.

Make the Meatloaf Mixture

  1. In a large bowl, combine the ground chicken, eggs, milk, parmesan, breadcrumbs, onions, garlic, Italian seasoning, salt, pepper, and optional crushed red pepper flakes. Mix gently using your hands or a fork until just combined—don’t overwork it or you’ll end up with a dense meatloaf.
  2. If using mozzarella, fold it into the center of the mix for a gooey surprise once baked. You can also skip it for a leaner loaf.

Shape and Set

  1. Transfer the mixture into your prepared loaf pan or shape it on your sheet. Smooth the top with a spatula or your hands.

Make the Marinara Glaze

  1. In a small bowl, mix together the marinara sauce, tomato paste, balsamic vinegar, olive oil, garlic powder, and parmesan. Spread half of this glaze over the top of your meatloaf before it goes into the oven.

Bake

  1. Place your meatloaf on the center rack and bake for 45 minutes. Remove from the oven, top with the remaining glaze, and return it to the oven for another 10 minutes or until a thermometer inserted into the center reads 165°F (74°C).

Rest and Serve

  1. Let the meatloaf rest for at least 10 minutes before slicing. This helps the juices redistribute and makes for cleaner cuts. Garnish with extra parsley or a sprinkle of parmesan if you’re feeling fancy.