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Mozzarella-Stuffed Chicken Parmesan Meatloaf

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Mozzarella-Stuffed Chicken Parmesan Meatloaf
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8
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All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.
Updated Nov 28, 2016

Ingredients

Meatloaf

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 3 cloves finely chopped garlic
  • 1 1/2 lb ground chicken
  • 1 cup Progresso™ panko crispy bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes, if desired
  • 6 oz mozzarella cheese, cut into planks
  • 1 cup marinara sauce

Bread Crumb Topping

  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1 clove finely chopped garlic
  • 2 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2
    In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
  • 3
    In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
  • 4
    Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
  • 5
    Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
  • 6
    Serve with remaining marinara sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try to use a mixture of ground chicken thighs and breasts for the best flavor and to prevent the meat loaf from being too dry.
  • tip 2
    Don’t like parsley? Try basil! Or even add 1/2 cup cooked and drained chopped spinach to the meat loaf mixture.

Nutrition

350 Calories, 19g Total Fat, 21g Protein, 23g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
580mg
24%
Potassium
510mg
15%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
4%
Sugars
5g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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