Cheesy Chicken Parmesan Meatloaf Bake

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Skill Level: Intermediate | Servings: 6 | Intensity: Moderate (Active Prep, Mostly Hands-Off Baking)

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A Comfort Food Fusion Masterpiece

Imagine the hearty, satisfying comfort of a classic meatloaf, but infused with the vibrant, beloved flavors of Chicken Parmesan—all baked into one incredible dish. This Cheesy Chicken Parmesan Meatloaf Bake is precisely that: a ingenious fusion that delivers tender, seasoned ground chicken smothered in marinara and molten mozzarella, topped with a crisp, garlicky Parmesan breadcrumb crust. It’s a crowd-pleasing dinner that turns the ordinary into the extraordinary, perfect for a family Sunday supper or for impressing guests with minimal fuss. The layers of flavor build with each bite, from the savory Italian-seasoned loaf to the tangy sauce and gooey cheese. Let’s get cooking!

Ingredients

For the Meatloaf:

• 1.5 lbs ground chicken (90% lean recommended)

• 1 cup Italian-seasoned breadcrumbs

• 1 large egg, lightly beaten

• ½ cup finely grated Parmesan cheese

• ½ cup finely diced yellow onion

• 3 cloves garlic, minced

• ¼ cup whole milk

• 2 tbsp fresh parsley, chopped (or 2 tsp dried)

• 1 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Topping & Assembly:

• 1 ½ cups marinara sauce (homemade or a good-quality jarred sauce)

• 1 ½ cups shredded low-moisture mozzarella cheese

• ½ cup shredded Italian cheese blend (or more mozzarella)

• 2 tbsp grated Parmesan cheese

• Fresh basil or parsley, for garnish (optional)

For the Crispy Parmesan Topping:

• ⅓ cup Italian-seasoned breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 tbsp unsalted butter, melted

• 1 clove garlic, minced or grated

• 1 tbsp fresh parsley, chopped

Equipment

• 9×5 inch loaf pan

• Medium and small mixing bowls

• Skillet (for optional onion sauté)

• Measuring cups and spoons

• Aluminum foil

Instructions

Step 1: Prepare & Preheat

Preheat your oven to 375°F (190°C). Lightly grease your 9×5 inch loaf pan with olive oil or non-stick spray. This ensures easy removal and those deliciously crispy edges.

Step 2: Make the Meatloaf Mixture

In a large mixing bowl, combine all the meatloaf ingredients: ground chicken, 1 cup breadcrumbs, egg, ½ cup Parmesan, onion, garlic, milk, parsley, oregano, salt, and pepper.
Pro Tip: For a less potent onion flavor and softer texture, you can sauté the diced onion in a teaspoon of olive oil over medium heat for 4-5 minutes until translucent. Let it cool slightly before adding.
Using clean hands or a large fork, mix the ingredients until just combined. Over-mixing can lead to a denser, tougher meatloaf.

Step 3: Shape & Initial Bake

Transfer the meatloaf mixture to the prepared loaf pan. Gently press it in evenly, smoothing out the top with the back of a spoon.
Place the loaf pan on a baking sheet (to catch any potential drips) and bake, uncovered, in the preheated oven for 30 minutes.

Step 4: Prepare the Crispy Topping

While the meatloaf bakes, prepare the crunchy topping. In a small bowl, combine the ⅓ cup breadcrumbs, ¼ cup Parmesan, melted butter, minced garlic, and parsley. Stir until the mixture resembles wet sand. Set aside.

Step 5: Top with Sauce & Cheeses

After 30 minutes, carefully remove the meatloaf from the oven. Drain off any accumulated liquid or fat from the pan—this is a key step for the best texture.
Evenly spread the 1 ½ cups of marinara sauce over the top of the meatloaf. Sprinkle the 1 ½ cups of mozzarella and ½ cup of Italian cheese blend over the sauce layer. Finally, sprinkle the prepared crispy Parmesan breadcrumb mixture evenly over the cheese.

Step 6: Final Bake & Rest

Return the assembled dish to the oven and bake for an additional 18-22 minutes, or until the cheeses are completely melted, bubbly, and the topping is a deep golden brown. The internal temperature of the meatloaf should register 165°F (74°C) when checked with an instant-read thermometer inserted into the center.
Once done, remove from the oven and let it rest for 10 minutes. This critical step allows the juices to redistribute, ensuring your meatloaf slices hold their shape beautifully and don’t fall apart.

Step 7: Serve & Garnish

After resting, run a knife around the edges of the pan. You can slice and serve directly from the pan, or for a stunning presentation, carefully lift the whole meatloaf out using parchment paper overhang (if used) or by gently loosening it with a spatula onto a cutting board. Slice into thick slabs. Garnish with fresh chopped basil or parsley for a pop of color and freshness.

Chef’s Notes & Variations

• Meat Swap: Ground turkey or a mix of ground pork and veal work wonderfully here.

• Vegetable Boost: Add ½ cup of finely grated zucchini (squeezed dry) or shredded carrots to the meat mixture.

• Make-Ahead: Assemble the raw meatloaf in the pan, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the initial bake time.

• Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or a 350°F oven until warmed through.

• Serving Suggestions: Serve with a side of spaghetti tossed in a little extra marinara, a crisp green salad with Italian dressing, and garlic bread to soak up every last bit of flavor.

Nutrition Information (Per Serving, 1/6th of recipe)

• Calories: ~480

• Total Fat: 28g

• Saturated Fat: 12g

• Cholesterol: 155mg

• Sodium: 1280mg

• Total Carbohydrates: 20g

• Dietary Fiber: 2g

• Sugars: 4g

• Protein: 36g