Parmesan Chicken Meatloaf

This Parmesan Chicken Meatloaf takes all the best flavours from chicken parmesan and transforms them into a tender, juicy meatloaf – stuffed with melted mozzarella and topped with marinara and a golden breadcrumb crust!

If you love comforting family dinners like my Mac and Cheese Meatloaf Casserole and Creamy Cajun Sausage Ravioli, this chicken parmesan meatloaf is going to become a regular on your dinner table!

I created this recipe one evening when I couldn’t decide between making meatloaf or chicken parmesan for dinner. The solution? Combine them both! The result is this gorgeous Italian-inspired meatloaf with seasoned ground chicken, a surprise mozzarella centre, and that classic chicken parm topping of marinara sauce, melted cheese, and crispy breadcrumbs.

What I love most about this recipe is how the ground chicken stays incredibly moist (thanks to the addition of milk and those lovely seasonings), and cutting into it to reveal the melted cheese inside is always satisfying. Leftovers make brilliant sandwiches too!

Why You’re Going To Love This Recipe

Tastes like chicken parmesan – all those classic Italian flavours in meatloaf form!
Juicy and tender – the ground chicken stays beautifully moist throughout baking.
Hidden cheese centre – melted mozzarella in the middle adds a lovely surprise.
Make-ahead friendly – prepare it the day before and bake when needed.
Great for leftovers – brilliant tucked into crusty bread for lunch the next day.
Family-friendly – the familiar Italian flavours are always popular.

Jump to:

Why You’re Going To Love This Recipe
What You’ll Need
How To Make It
Top Tips
Frequently Asked Questions
More Comforting Dinners

What You’ll Need

This Italian-inspired meatloaf uses simple ingredients that pack loads of flavour!

Note: Scroll to the recipe card at the bottom for exact quantities and complete instructions.

Ground chicken – you could use turkey or even lean beef if you prefer.
Onion and garlic – sautéed first for sweetness and depth of flavour.
Seasoned breadcrumbs – help bind everything together and add texture.
Parmesan cheese – freshly grated adds proper Italian flavour.
Italian seasoning – a blend of herbs that brings it all together.
Fresh parsley – adds brightness and colour.
Milk and egg – keep the meatloaf moist and help bind the ingredients.
Mozzarella cheese strings – these melt perfectly in the centre without leaking out too much.
Marinara sauce – use your favourite brand or homemade.
Panko breadcrumbs – for the crispy topping.
Butter – mixed with the breadcrumbs for that golden finish.

How To Make It

This comes together quite simply, though it does need a bit of time in the oven!

Note: Scroll to the recipe card at the bottom for exact quantities and full instructions.

Step 1: Prepare the aromatics

Heat olive oil in a pan and cook the diced onion and minced garlic until softened and fragrant. Let this cool completely before mixing with the other ingredients – you don’t want to cook the egg!

Step 2: Mix the meatloaf

In a large bowl, combine the ground chicken, cooled onion and garlic, breadcrumbs, Parmesan, Italian seasoning, parsley, milk, egg, and salt. Mix just until everything comes together – overmixing makes meatloaf tough.

Step 3: Shape with the cheese filling

Line a baking sheet with foil and spray it lightly. Pat two-thirds of the chicken mixture into a rectangle about 20cm x 10cm. Arrange the mozzarella cheese pieces down the centre, then top with the remaining chicken mixture. Shape it into a proper loaf, making sure the cheese is completely enclosed.

Step 4: Bake with marinara

Spread the marinara sauce over the top and bake at 200°C (400°F) for 45 minutes.

Step 5: Add the topping

Mix together the panko breadcrumbs, Parmesan, melted butter, and parsley. After 45 minutes, remove the meatloaf from the oven, top with the shredded mozzarella, then sprinkle over the breadcrumb mixture. Bake for another 15-20 minutes until the topping is golden and the internal temperature reaches 74°C (165°F).

Step 6: Rest and serve

This is important – let the meatloaf rest for 10 minutes before slicing. This helps it hold together and keeps all that lovely cheese inside!

Top Tips

A few pointers to help you get this spot on:

Cool the onions completely before mixing with the raw chicken to avoid partially cooking the egg.
Don’t overmix – mix just until combined to keep the texture tender.
Use cheese strings – they melt perfectly without leaking out excessively. Block mozzarella can become too liquid.
Seal the cheese well – make sure the chicken mixture completely covers the cheese to prevent it escaping during baking.
Let it rest – those 10 minutes after baking are crucial for clean slicing and keeping the cheese inside.
Check the temperature – the centre should reach 74°C (165°F) for food safety.
Make ahead – assemble the uncooked meatloaf and refrigerate for up to 24 hours before baking.
Storage – keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating – cover with foil and warm in a 180°C oven until heated through.
Freezing – wrap individual portions in foil and freeze for up to 4 months. No need to thaw before reheating.

Frequently Asked Questions

Can I use a different type of mince?

Yes! Ground turkey works brilliantly, or you could use lean beef or even pork. Just ensure whatever you use isn’t too fatty or the meatloaf might be greasy.

Why didn’t my cheese melt?

If you used light or reduced-fat cheese strings, they don’t always melt as well. Standard full-fat mozzarella melts beautifully.

Can I make this in a loaf tin?

You can, though I prefer using a baking sheet as it allows the marinara to caramelise slightly on the edges. If using a tin, you might want to drain off any liquid halfway through cooking.

What can I serve with this?

Garlic mashed potatoes are lovely, or try roasted vegetables, a simple green salad, or buttered pasta. Anything that goes with regular chicken parmesan works here!

Can I freeze the uncooked meatloaf?

Yes, as long as the ground chicken hasn’t been previously frozen. Wrap it well and freeze for up to 4 months. Thaw completely in the fridge before baking. You might need to add a few extra minutes to the cooking time.

Why is my meatloaf dry?

Ground chicken is quite lean, so if it’s overcooked it can become dry. Make sure you’re not baking it beyond 74°C internal temperature, and don’t skip the milk and egg which add moisture.

Can I add vegetables to the mixture?

You could finely dice some peppers or courgette and sauté them with the onions. Just make sure to cook off any excess moisture first.

Parmesan Chicken Meatloaf

This Italian-inspired chicken meatloaf is packed with Parmesan, stuffed with melted mozzarella, and topped with marinara sauce and crispy breadcrumbs – all the flavours of chicken parmesan in meatloaf form!

Course: Dinner, Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 serves
Calories: 469kcal

Ingredients

For the meatloaf:

2 tablespoons olive oil
80g onion, finely diced
2 garlic cloves, minced
900g ground chicken
60g seasoned breadcrumbs
2 teaspoons milk
30g Parmesan cheese, grated
1 egg
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
½ teaspoon salt
3 mozzarella cheese strings, cut into 1cm slices

For the topping:

120ml marinara sauce
2 tablespoons panko breadcrumbs
20g Parmesan cheese, grated
1 tablespoon butter, melted
1 tablespoon fresh parsley, chopped
120g mozzarella cheese, shredded

Cook Mode: Prevent your screen from going dark

Instructions

Preheat your oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
Heat the olive oil in a pan over medium heat. Cook the onion and garlic until softened, about 5 minutes. Let this cool completely.
In a large bowl, combine the ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined – don’t overmix.
Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a rectangle about 20cm x 10cm. Arrange the mozzarella cheese string pieces down the centre, then top with the remaining chicken mixture. Shape into a proper loaf, sealing the cheese inside.
Spread the marinara sauce over the top of the meatloaf. Bake for 45 minutes.
Meanwhile, mix together the panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
After 45 minutes, remove the meatloaf from the oven. Top with the shredded mozzarella, then sprinkle over the breadcrumb mixture.
Return to the oven and bake for another 15-20 minutes until the topping is golden and the centre reaches 74°C (165°F).
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

RECIPE TIPS

Cool the onions completely before mixing to avoid cooking the egg.
Don’t overmix the meat mixture – this keeps it tender.
Use standard cheese strings – they melt perfectly without leaking excessively.
Seal the cheese well to prevent it escaping during cooking.
Rest before slicing – this is crucial for clean slices and keeping the cheese inside.
Check internal temperature – it should reach 74°C (165°F).
Make ahead – assemble and refrigerate up to 24 hours before baking.
Storage – refrigerate leftovers for up to 3 days.
Reheating – cover with foil and warm in a 180°C oven.
Freezing – wrap portions in foil and freeze for up to 4 months.