Ingredients
Method
- 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.