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Mozzarella-Stuffed Chicken Parmesan Meatloaf

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8

All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese. MORE + LESS -

Cindy Rahe Cindy Rahe
November 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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.
  • Don’t like parsley? Try basil! Or even add 1/2 cup cooked and drained chopped spinach to the meat loaf mixture.

Nutrition Information

No nutrition information available for this recipe

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