Chicken parmesan meatloaf with 45g of protein, marinara, and bubbly mozzarella in one pan. ♡
This recipe packs 45g of protein per serving and turns chicken parm into a weeknight meatloaf that feeds 5. Ground chicken binds with parmesan, panko, egg, and Italian seasoning then bakes under marinara and mozzarella. For more ideas, see our Honey Garlic Chicken Thighs.
High protein, Italian cozy, and easy enough for a Tuesday. Let’s make it together.
Ingredients
Chicken Parmesan Meatloaf
- 1.5 lbs 93/7 ground chicken
- 2/3 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 1.5 cups marinara sauce, divided
- 1.5 cups shredded fresh mozzarella
- 2 tbsp fresh basil, chopped, for garnish
How to Make Chicken Parmesan Meatloaf
- **Heat.** Preheat oven to 400F. Line a loaf pan or sheet pan with parchment.
- **Mix.** In a large bowl gently combine ground chicken, panko, parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk.
- **Shape.** Form into a 9 by 5 inch loaf on the prepared pan.
- **Bake.** Bake 35 minutes until internal temp reaches 160F.
- **Top.** Spread 3/4 cup marinara over the loaf. Pile mozzarella on top.
- **Finish.** Return to oven 8 minutes until cheese is melted. Broil 2 minutes for golden bubbly crust.
- **Rest.** Rest 10 minutes. Slice. Serve with remaining marinara and fresh basil.
Why This Recipe Works
6 oz ground chicken delivers 34g of protein, 1 oz of mozzarella adds 7g, a scant ounce of parmesan adds 3g, and the egg contributes 1g. Each serving tops 45g in a very lean meatloaf.
Skipping the breadcrumbs on the outside keeps the meatloaf surface dry enough to crisp under the broiler at the end, just like a real chicken parm crust.
Letting the meatloaf rest 10 minutes after baking redistributes juices so slices hold their shape. Rushing the slice gives you a crumbly mess instead of clean edges. For more ideas, see our Ground Turkey Sweet Potato Skillet.
Tips
- Use 93/7 ground chicken. Leaner dries out. Fattier falls apart.
- Mix filling gently. Over mixing creates tough meatloaf.
- Use fresh grated parmesan for max flavor.
- Rest 10 minutes after baking before slicing.
- Leftovers taste even better the next day for sandwiches.
- Broil 2 minutes at the end for a chicken parm crust.
Variations
- Add 1 cup chopped spinach for hidden veggies.
- Use ground turkey instead of chicken.
- Stuff the middle with fresh mozzarella for a gooey center.
- Top with pepperoni slices before the final cheese layer.
- Serve sliced on hoagie rolls for chicken parm sandwiches.
- Bake in muffin tins for 12 individual mini meatloaves.
Looking for more high protein dinner ideas? Try our Cottage Cheese Breakfast Bowl or Buffalo Chicken Pasta Bake next.
Common Mistakes to Avoid
- Over mixing the meat: Mix gently just until combined. Over mixing makes rubbery meatloaf.
- Skipping the rest: 10 minutes of rest is non negotiable for clean slices.
- Too much marinara before baking: Reserve half the marinara for serving so the loaf does not go soggy.
- Pre shredded mozzarella: Fresh or block mozzarella melts better. Pre shredded has anti caking agents.
Chicken Parmesan Meatloaf
Ingredients
Method
- **Heat.** Preheat oven to 400F. Line a loaf pan or sheet pan with parchment.
- **Mix.** In a large bowl gently combine ground chicken, panko, parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk.
- **Shape.** Form into a 9 by 5 inch loaf on the prepared pan.
- **Bake.** Bake 35 minutes until internal temp reaches 160F.
- **Top.** Spread 3/4 cup marinara over the loaf. Pile mozzarella on top.
- **Finish.** Return to oven 8 minutes until cheese is melted. Broil 2 minutes for golden bubbly crust.
- **Rest.** Rest 10 minutes. Slice. Serve with remaining marinara and fresh basil.
Notes
Sources: USDA FoodData Central for protein and nutrition data and Harvard T.H. Chan School of Public Health on protein requirements.
