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Mozzarella-Stuffed Chicken Parmesan Meatloaf

Name: Mozzarella-Stuffed Chicken Parmesan Meatloaf
Prep time: 20 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 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; 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

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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.

By Cindy Ensley

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

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;