Ingredients
Main Ingredients
- 2 tablespoons olive oil
- ⅓ cup finely diced onion
- 2 cloves garlic, minced
- 2 pounds ground chicken
- ½ cup seasoned bread crumbs
- 2 teaspoons milk
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 3 mozzarella cheese strings, cut into ½-inch slices
Topping
- ½ cup marinara sauce
- 2 tablespoons Panko bread crumbs
- 1½ tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking pan with foil and spray it lightly with cooking spray to prevent sticking.
- Cook Onion and Garlic: Heat the olive oil in a frying pan over medium heat. Add the finely diced onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent. Remove from heat and allow to cool completely to avoid cooking the meat mixture prematurely.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground chicken, cooled onion and garlic mixture, seasoned bread crumbs, milk, grated Parmesan cheese, egg, chopped parsley, Italian seasoning, and salt. Mix gently just until all ingredients are incorporated to keep the meatloaf tender.
- Shape Meatloaf: Place the meat mixture onto a loaf pan or a foil-lined baking sheet. Form it into an 8-inch by 4-inch rectangular loaf, ensuring it is compact but not overly packed.
- Add Cheese Strings and Marinara: Nestle the mozzarella cheese strings evenly throughout the meatloaf for cheesy pockets. Spread the marinara sauce evenly over the top of the loaf to add flavor and moisture during baking.
- Bake the Meatloaf: Bake the meatloaf for 45 minutes in the preheated oven. This initial baking helps set the shape and cook the meat through partially.
- Prepare Topping: While the meatloaf bakes, mix together the Panko bread crumbs, grated Parmesan cheese, melted butter, and chopped parsley in a small bowl to create the crunchy, flavorful topping.
- Add Mozzarella and Topping: After the first bake, remove the meatloaf from the oven. Top it with the shredded mozzarella cheese, then sprinkle the prepared breadcrumb topping evenly over it.
- Final Bake: Return the meatloaf to the oven and bake an additional 15 to 20 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C) and the topping is golden and crisp.
- Cool and Serve: Remove the meatloaf from the oven and allow it to cool for 10 minutes before slicing. This resting time helps the juices redistribute, making each slice moist and tender.
Notes
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Letting the cooked onion and garlic cool prevents starting the cooking process inside the meat mixture prematurely, maintaining a better texture.
- Seasoned bread crumbs add flavor; if unavailable, use plain bread crumbs with added Italian seasoning.
- The mozzarella cheese strings provide a delightful gooey texture inside; if unavailable, substitute with small mozzarella chunks.
- Cool the meatloaf before slicing to prevent it from falling apart.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
