Stuffed Chicken Parmesan Meatloaf

Chicken Parmesan is a classic dish and meatloaf is a family tradition shared by many so why not combine the 2? The result is Stuffed Chicken Parmesan Meatloaf. It’s a wonderful dish for a cold winter night or when you are looking for an elevated weeknight meal. The chicken is tender and perfectly seasoned, it’s stuffed with lots of cheese, and served with marinara sauce to coat every bite.

The recipe can be found here.

Start by preheating the oven to 400 degrees F. Line a loaf pan with parchment paper. This will make removing the meatloaf from the pan easier once done baking.

Add the ground chicken, ¼ cup marinara sauce, 4-5 minced garlic cloves, 2 Tbsp chopped parsley, Italian seasoning, onion powder, 2 Tsp salt, and black pepper to a mixing bowl. Mix to combine then divide into 2 equal portions.

To a separate mixing bowl, add the ricotta, ½ cup mozzarella, ½ cup parmesan, 2 Tbsp chopped parsley, 1 minced garlic clove, and ½ Tsp salt. Mix until well combined.

Add 1 portion of the meat mixture to the loaf pan and press down to evenly coat the bottom.

Add the cheese mixture along the center of the pan.

Add the other portion of meat on top and press down to fully seal the cheese mixture in the middle. Try to keep the top of the meatloaf in an even layer for more consistent baking.

Bake for 20 minutes. Then remove the meatloaf from the oven and add ½ cup of marinara sauce to the top. Spread to evenly coat the top. Sprinkle the remaining ½ cup of mozzarella and ½ cup of parmesan cheese evenly over the top. Bake for an additional 20 minutes or until the internal temperature of the meat reaches 165 degrees F.

Remove from the oven and let sit for about 10 minutes to firm up. Lift the parchment paper to remove the meatloaf from the loaf pan. Garnish with fresh parsley. Slice and serve warm with marinara sauce on the side for dipping. Enjoy!