Thursday, June 10, 2010

Chicken Parmesan Meatloaf

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Meatloaf is a traditional American comfort food, often times made with a mixture of ground beef, pork and veal. But for a different twist, I decided to make a meatloaf with ground chicken instead. My inspiration was the ever popular Chicken Parmesan. Using ground chicken, I made this Chicken Parmesan Meatloaf and it has now become the favorite meatloaf recipe at our house!


My husband isn't much of a meatloaf fan. His previous experience with meatloaf growing up weren't very good and he tries to eat beef sparingly anyway. So when I had some ground chicken to work with, I figured I'd try making a chicken meatloaf in hopes I could open his mind to meatloaf again. It's a good thing I did! I was inspired by Chicken Parmesan - chicken, italian spices, Parmesan cheese... how could this combination go wrong? I seasoned the ground chicken with a few dry spices, added some shredded cheese and formed it into a loaf. Before baking, I topped it with a homemade tomato sauce. Just before serving, I topped the meatloaf with a blend of shredded Italian cheeses and baked it again until the cheese melted. It was delicious and probably a lot easier to make than chicken Parmesan itself! This dish went especially well with Scalloped Tomatoes. If you're looking for a new meatloaf recipe to try, this may be one to consider!

Chicken Parmesan Meatloaf
original Joelen recipe

1 lb ground chicken (ground turkey can be substituted)

1 egg

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (homemade or store bought)

1/2 cup shredded Italian cheese blend

minced parsley for garnish


Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.


Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze.** When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet.  Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

** Alternately, you can top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

86 comments:

Chef Dennis said...

what a great idea!! Chicken parm meatloaf sound delicious, thanks so much for sharing!

Justin said...

i think a lot of people were traumatized by bad meatloaf when they were kids... this looks pretty yummy though.

Carrie said...

This looks like a really lovely meatloaf adaptation. I'm putting it on my to-try list!

Anonymous said...

That is food porn at its best!

Peabody said...

This looks wonderful. What a fun take on a classic.

Kelli said...

What a fun twist on chicken parm. I love it!

☺lani☺ said...

Hmmm, I never tried chicken meatloag. I'll find time to make that. thanks!

Cambriaaaa said...

I definitely hate meatloaf but this looks so delicious!!

Party Box Design said...

wow, what an awesome idea!

KateC said...

You are very creative, indeed. Thank you for such great idea.

Matthew Kadey MSc., RD said...

These look delish. Thought you might be interested in these mini meatloaf's with cherry glaze:
http://www.muffintinmania.com/2010/06/mini-meatloafs-with-cherry-juice-glaze.html

steph said...

Great idea! I am going to give this a try.

Ashley said...

I made this recipe tonight and it was sooooooo good!
Thank you Jolene!!

Anonymous said...

This looks real tasty.
What is shredded Italian cheese blend?

Matt Kay said...

I love good meatloaf. And, I do mean "good" meatloaf. This...Looks like good meatloaf to me. Email me a slice? :D

Lauren said...

Making this tonight... will report back with the results (which I'm sure will be fantastic!). I never had meatloaf as a kid, but my husband did... and chicken parm is one of his favorite dishes. I'd say this hybrid recipe is his dream come true :)

Lauren said...

The chicken parm meatloaf came out great! Thanks for a fun and delicious recipe.

Hilary said...

Delicious! I made this a while back and popped it in the freezer. We had it 2 weeks ago and it was a huge success. I just made two more for the freezer today! Thanks for the great recipe.

Tamara said...

I made this on Sunday night. It was so good! Thanks!

Dannielle said...

I bookmarked this recipe ages ago and finally made it tonight with my little sister. It was delicious! Thanks so much for sharing.

cheeky said...

i HATE meatloaf but love this recipe. i just made it while visiting my family and it was a big hit with them too.

Melissa said...

Sounds wonderful! Love chicken parmesan at our house. I might also try it as meatballs with the sauce on a toasted garlic hoagie roll....

Lisa said...

I made this for my husband last night and he liked it better than traditional meatloaf which was suprising because he is totally a red meat/pork person. Thanks for a great idea.

Anonymous said...

My husband is one of those traumatized by previous meatloaf experiences (from his Mom, not me!). This sounds so delicious though and I am thinking of forming into meatball shape and cooking that way. Anyone else try it that way yet?

Aimee said...

Amazingly good. Thank you so much for this lovely jewel to add to my rotation! Easy and so yummy

Joelen Tan said...

Aimee - so glad you enjoyed it! :)

Rhondi said...

Great recipe. I can't wait to try it. This should satisfy my hubby's love of meatloaf and my love of chicken. New follower - found you through Six Sisters' Stuff. Looking forward to more of your recipes!
Rhondi
http://bigmamashomekitchen.blogspot.com/

lorie said...

This recipe looks really good - I can't wait to try it. Just so you know, I clicked on Print Friendly and it printed 6 pages including everyone's comments. I think there's an error somewhere that needs to be fixed.

Joelen Tan said...

Hi Lorie - thanks for the heads up! Sorry for the long print but I've checked with Print Friendly to see if I need to do anything different with my post so it won't include comments. Thanks again for letting me know :)

Anonymous said...

This looks delicious! The list of ingredients just says 1/4 breadcrumbs. I'm guessing 1/4 cup, but just want to be sure.

Anonymous said...

OMG! This is a major hit with my husband and I. I made this tonight and we are loving, loving, loving it! It is definetly a keeper recipe at our home. Yum, Yum... I think I'll go have another piece. Maurine from New Mexico

Niki said...

Made it tonight and loved it! Will be making it again!

Lynda said...

Dinner for when Aiden comes over next week!! Looks zummaziod!!!

Cynthia said...

I made this tonight...fabulous! It's going into my monthly meal rotation, for sure. Thanks.

Anonymous said...

Silly question...if you make this to put in the freezer, do you still add pasta sauce, or do you add it after the loaf has thawed? Thank you!

Joelen Tan said...

Anonymous - yes, you make it as directed (meatloaf) and then transfer the mixture into a disposable/freezer safe container then top with pasta sauce, cover and freeze. (See picture above of meatloaf in disposable pan topped with sauce just before freezing). Hope this helps!

Anonymous said...

Your directions for freezing in the comments section is different from the blogged version above

Joelen Tan said...

Anonymous - sorry for the confusion. I've updated the blogged version above since it works both ways. You can top the meatloaf before freezing or after thawing - it won't matter really. I've topped the meatloaf with the pasta sauce before freezing and then baked from frozen a little longer... and I've topped the meatloaf with the pasta sauce after thawing/from freshly making the meatloaf and then baked for a shorter period of time. Results are still the same once it's topped with cheese and baked until melted. Hope this clarifies things a bit!

Anonymous said...

Thanks! Looking forward to making this and stashing some in the freezer for my night shift working hubby

Anonymous said...

Made 2 of these last week to put in the freezer. Pulled one out today to cook for supper. I had frozen with the sauce on, so I used the directions for cooking for that. I baked @ 350 for 60 minutes, added the cheese and melted, pulled it out and let it sit for about 15 minutes. When I went to cut into it, it was squishy. Stuck my finger in there and it was still pretty cold and looked pink still. Any clue what I did wrong? The oven was definitely preheated before I put the meatloaf in there.

Kristi Helene said...

This was very good, but missing something. I think it needed a little more flavor in the meat itself. Next time I think I'll add italian seasoning or pizza seasoning in addition to the other spices the recipe called for. Also, next time I will cook longer than the 45 minutes, or on a slightly higher temperature, as it was cooked thoroughly, but pretty runny. I've read about meatloaf pan inserts so maybe I'll use that next time. Overall, great adaptation and enjoyed this a lot! Thanks!

Anonymous said...

I did I just finish eating and it was mhhmmm good. I did make a few minor adjustments, I love spice so I added crushed red pepper flakes in the meat mixture. And I had to add a teaspoon of sugar to the tomatoe sauce because it helps with the acidity other than that I followed the recipe. It was great.....Thank YOu so much!

Anonymous said...

I made this for dinner last night. It was so incredibly simple to make and it tasted great!! My partner just asked me to make it again tonight, that's gotta be a good sign!!

Rachel said...

This was a great recipe. Very yummy!

Anonymous said...

Very yummy and simple to make. It has become a staple in our home. Thank you for this terrific recipe. Cheers!

Richardson Family said...

This looks great! But, what do I make with it???

Joelen Tan said...

Richardson Family, you can serve this with some balsamic roasted veggies, italian salad, Parmesan mashed potatoes, etc. Any of your usual meatloaf sides would work... and maybe incorporate a little Italian flair and flavor with those. Hope this help!

Anonymous said...

Just Ok for me. Needed something else , maybe Italian bread crumbs? or ?

Anonymous said...

I've had this sitting on my Pinterest Recipes board for about two months... It's finally in the oven RIGHT NOW! It was so easy to put together - I can't wait to see how it turns out!

Mary said...

I loved this recipe and love that it can be frozen ahead, thanks for sharing :)

Neither myself or my husband enjoy meatloaf prepared traditionally, so this is just another variation I have in my arsenal. Thanks again!

Christina M said...

I finally made this tonight and it was AMAZING!! Even my son (who is the pickiest eater in the WORLD) ate all of his serving. I accidentally forgot the garlic, but it was fine without. I also used the italian breadcrumbs and it was just great!! I made a double batch into 2 mini loaves to freeze, and a pan of 12 meatloaf muffins that i cooked (to freeze individualls and use for lunches for fast lunches for the boys!)

FofoNation said...

I know a many Meatloaf recipes have bread crumbs to hold it together...are there any other substitutes for the bread crumbs that would work?

Joelen Tan said...

FofoNation - since living gluten free, I've used crushed (gf) crackers, potato chips, corn chips and/or even a slice of bread mashed with a little milk.

FofoNation said...

Thanks Joelen! I'll try that! :)

Penni said...

I think I am going to make this, this week. And make another one for the freezer. How long does it keep in the freezer?

Marianne said...

LOVE LOVE LOVED IT

I pureed the onion and garlic in my Baby Bullet to save time. It needed extra bread crumbs, but that might have been because my meat was frozen rather than fresh. Served it with a side of pasta because my almost 2y/o wanted pasta tonight. I also baked it in a 8" pan rather than a loaf pan. Increased sauce to meat ratio and baked quicker. ;)

Ammie said...

A fantastic recipe, big hit in our house! I love making it in small loaf pans, and usually throw a few pre-made into the freezer to bake at a later. The scalloped tomatoes are a perfect side for this!

Anonymous said...

If I'm going to freeze this I don't cook the meat mixture first? Do I put it into the freezer raw?

Melanie said...

Thanks for the recipe. We had it for dinner tonight and it was good! Hubby said he would love to have it again.

Melanie said...

Thank you for the recipe. We had it for dinner tonight and hubby Enjoyed it!

Sarah said...

The boyfriend says it's sex in his mouth, lol. Definitely a keeper for me too!

Btw, I used ground turkey, Italian breadcrumbs & Cheddar cheese. I also substituted a scant 1/2 tsp of Italian seasoning for the thyme as it is a spice that really tastes like dirt to me.

Unknown said...

Made this and it is so good. Making another tonight and one to freeze.

Heather said...

Made today, AMAZING! We used muffin pans instead of loaf pans. Made a triple batch and froze some individually for quick snacks before sports practices on late days. Kept some in the fridge for dinner this week, Awesome twist on an old (un)favorite :)

Heidi Szczepanski said...

This looks delicious. Thanks for sharing the recipe.
Exede

MarissaHem said...

I just tried making this and after 45mins it was still pink in the middle. So sad, so hungry!

cass said...

i made these tonight, one batch in a loaf pan (which came out great!) and one batch in a regular sized muffin tin (made 9 meatloaf muffins) but these did not come out nearly as good. i'm sure it's because i overcooked them, as i cooked them 45 minutes along with the loaf pan.

what would you suggest for a cook time with the muffin pan?

Anonymous said...

We had this to tonight. It was great! My husband was skeptical but he enjoyed it. Even my picky children (6 and 2) loved it. Thanks for a super easy meal I can make ahead of time!

Kara said...

Hi, can't wait to try this for my first freezer swap. How many does this serve? Thank you!

Anonymous said...

Great Recipe, very tasty!

Teftef said...

I made this today and it was fantastic. was pressed for time and had my lil ones making such a fuss so i swapped out the grated onions and minced garlic with onion and garlic powder and it was just great. will try it out following the precise recipe soon tho...thanks thanks Joelen. off to the next recipe

Sianna Perz said...

We have made this a few times now and it is most definitely a favorite in my house! I am on my own for many suppers so making a whole loaf is frustrating because I have no willpower when it's just soo good. That being said I recently got some mini loaf pans (4 of them) and separated the mix into them and froze. Baked for about 30 minutes and Perfection! One serving and just as good (plus it means I got both ends!)

Anonymous said...

I've made this so many times since first seeing it & it is absolutely delish!!!! In fact, I am making git again today!

Anonymous said...

Way too much herbs.Over powering basil. I recommend some of this Italian seasoning mix

http://www.food.com/recipe/italian-seasoning-mix-237096



Laura said...

Finally gave this a try. It was very good! I've never used ground chicken. I think I may have to more often. Thanks!

Beyond Sunday Morning said...

Wow! I hoped this would be good because I love chicken parmesan but I wasn't expecting it to be so delicious. My family LOVED it and told me that next time I needed to double the recipe. Ha! I went right by the recipe except that I did not have any bread crumbs so I crushed up some white cheddar flavored croutons, I used onion powder for chopped onion and I probably used a little more cheese and pasta sauce on the top than the recipe called for. For the pasta sauce I used Gia Russa Cherry Tomato sauce, one of my favorites. I have to applaud you on this recipe. Most recipes I try online are at best just good, but this one is a keeper for sure! Thanks for sharing.

Beyond Sunday Morning said...

I wanted to add that I used ground chicken breast (all white meat) instead of just ground chicken (both white and dark). That may be why it tasted so much like "real" chicken parmesan.

Christine Gulisano said...

Sooo good, the entire family loved it!

Sabrina said...

Has anyone tried doubling the recipe and making it twice as think? I'm trying to figure out how I'd adjust the cooking time in that scenario - my family prefers thicker meatloaf rather than two separate loaves.

ericbecky said...

I want to make this for dinner tonight but do not have ground chicken; is there any way I could use shredded cooked chicken breast? How about trying to put the chicken in a food processor to get a finer finished product? I just have a lot of boneless, skinless, chicken breast in my freezer and I am trying to use them in different ways.
Thanks for the help

Anonymous said...

Have this in the oven right now...and I forgot to add the garlic!!! Hope it still comes out ok!

Meghan Meyer said...

Has anyone tried doubling this recipe to make one large loaf and baked it from the freezer? If so, how long at 350 degrees? Thanks in advance!

Meghan Meyer said...

To add to my previous question, has anyone baked two (1 lb) loaves simultaneously? If so, how long did you cook in a 350 degree oven? Thank you again!

Anonymous said...

Made it tonight exactly as written, and wouldn't change a thing. It was yummy! And in case anyone is counting, it's only 11 WW+ points for 1/3 of the meatloaf (can lower the points if you use reduced fat cheese, etc. but I made it with full-fat).

Tammy Hershberger said...

I would love to make this sometime, but I too am traumatized by meatloaf. I NEVER make it in a loaf anymore because I get so grossed out if it's not completely done in the middle. And this being chicken makes it even more frightening. Any thoughts on what the internal temp should be to ensure it's done?

lindsey2409 said...

Do you have the nutritional value at all? Spacificly fat and calories?

Ordinary Red said...

FYI, this has been in our family's meal rotation for a couple of years and is always a hit! I make a double recipe and freeze one loaf. Then a couple of weeks later, we have it again on a busy night. I use half turkey and half beef, but have also thrown in chicken or pork - whatever is on sale; it's all good! Thanks for this!

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