I’m excited to share this Chicken Parmesan Meatloaf with you. It captures the garlicky tomato sauce, herbs, and melted cheese of classic chicken Parmesan in a leaner, easier-to-make meatloaf. It’s a nutritious weeknight option that requires minimal hands-on time and creates far less mess than the traditional dish. I’m also happy to include a quick review of a friend’s helpful cookbook while I’m at it.
I’m a little biased about Mary Younkin’s book, The Weeknight Dinner Cookbook, because Mary is a friend and an excellent teacher of straightforward, reliable recipes. Her book is organized by how long recipes take—15–25 minute meals, 30–45 minute meals, and recipes with 5–10 minutes of prep that cook mostly unattended—making it simple to choose a dinner that fits your evening. The recipes are from-scratch, family-friendly, and practical for busy cooks.
Her recipes really appeal to kids, too. When I handed the book to my sons to choose a recipe to try, most of them picked several dishes they wanted, and one said everything looked great. Among the recipes we loved: Chicken Parmesan Meatloaf, Sweet Chipotle Chicken Bites, Cheesy Mexican Pasta, Fiery Orange Shrimp Pasta, Maple Herb Roasted Carrots, and a Lemon Lover’s Pound Cake that’s especially memorable. That pound cake alone is worth trying the book for.
Here’s a brief look at how simple this Chicken Parmesan Meatloaf is to prepare and what I observed while making it.
Cook’s Notes
Mary’s cookbook includes helpful notes, and here are a few practical tips I picked up while making this recipe:
- The recipe calls for 1 1/2 pounds of ground chicken, preferably dark meat (thighs). I ground thighs at home and found the meatloaf succulent and very flavorful. If you don’t grind meat at home, many grocery store butchers will grind a package of thighs for you if you ask. If that’s not possible, look for ground chicken labeled to include thigh meat or avoid packages marked “extra lean,” which are often mostly breast meat. Breast meat will work, but thigh meat gives a juicier result.
- I substituted tomato puree for crushed tomatoes when I realized I’d forgotten the crushed tomatoes. The outcome was excellent—tomato puree is an acceptable swap if it saves you an extra trip to the store.
- To hide texture for kids who prefer the flavor of onion and garlic without noticeable pieces, I roughly chopped them and pulsed them in the blender until fine. This trick works well for meatballs, meatloaves, soups, and stews.
- Mary mentions doubling the recipe, which she often does; I doubled it to feed a large family and to have leftovers. The single recipe is still generous for an average household, but doubling is convenient if you want sandwiches or extras the next day.
- If you double the recipe, a half-sheet pan is the right size to fit two loaves side by side.
- Cook the meatloaf to an internal temperature of 160°F for safety and best texture. Rather than guessing, use an inexpensive instant-read thermometer to check doneness; it’s far more reliable than overcooking.
Chicken Parmesan Meatloaf
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 1/2 pounds ground chicken preferably thighs if possible
- 2/3 cup panko breadcrumbs gluten free panko will work fine
- 1/4 cup finely minced onion
- 2 tablespoons minced parsley
- 2 cloves garlic minced
- zest of 2 small lemon about 1 teaspoon
- 2 eggs
- 3/4 cup shredded Pecorino Romano or Parmesan cheese
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper
- 1 can crushed tomatoes 14-ounce
- 1/2 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 4-6 ounces mozzarella freshly shredded
Instructions
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Preheat the oven to 350°F and line a large baking sheet with aluminum foil. In a large bowl, combine the ground chicken, panko, onion, parsley, garlic, lemon zest, eggs, Pecorino Romano or Parmesan, 1 teaspoon kosher salt, and pepper. Mix gently until combined. Shape the mixture into a loaf about 2 inches high and 4 inches wide and place on the baking sheet. Bake on the middle rack for 30 minutes.
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While the meatloaf bakes, stir together the crushed tomatoes, granulated garlic, red pepper flakes, and the remaining 1/2 teaspoon salt. After 30 minutes, pour 1/2 cup of the sauce over the meatloaf and spread to coat. Return to the oven for 15 minutes, then add more sauce and top with shredded mozzarella.
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Bake until the cheese is fully melted, about 6 to 8 minutes more. The meatloaf is done when an instant-read thermometer reaches 160°F in the center. Let rest 10 minutes before slicing and serving.
Notes
This recipe doubles well. To make two loaves, divide the meat mixture and bake both on the same large baking tray. Leftovers are great for sandwiches the next day.
Nutritional information is an estimate and will vary depending on ingredients and quantities used.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your results.
The book Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is mentioned here as another resource from the author. Retailer logos and purchase images are included for reference.
