Parmesan Chicken Meatloaf

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Nothing says cozy home cooking like Chicken Meatloaf.  Seasoned ground chicken is stuffed with mozzarella cheese and nestled under a crunchy, cheesy topping. 

This meatloaf makes a great dinner and leftovers are perfect tucked in a hamburger bun!

Slices of Chicken Parmesan Meatloaf with parsley

This recipe is a combination of two delicious entrees: chicken parmesan and a tender juicy meatloaf! With a cheesy parmesan core and a juicy ground chicken base it is the best of both worlds!

How To Make Chicken Meatloaf

This is one easy recipe to pull together.  It’s no wonder meatloaf is a favorite of busy families everywhere!

  1. Mix meatloaf ingredients together and place on a prepared baking sheet.
  2. Make an indent down the middle, fill with mozzarella cheese. Top with remaining meatloaf mixture.
  3. Top with marinara sauce and bake. Sprinkle with breadcrumb topping and bake until crisp and delicious.

Allow the loaf to rest for a good 10 minutes to ensure it holds together when slicing (and this helps keep the cheese in the middle in tact. To make the cooking time faster, make chicken parmesan mini meatloaf, using your muffin tins or shaping into patties on a cookie sheet.

Raw ingredients for Chicken Parmesan Meatloaf in a glass bowl and on parchment

What to Serve With Chicken Meatloaf

Savory chicken parm meatloaf is a major hunger buster, especially because it’s the foundation for a balanced meal of meat, starch, and vegetables.

  • Potatoes – Consider yummy fondant potatoes, garlic mashed potatoes or Dutchess potatoes. Sweet potato casserole would taste amazing with this meaty entrée as well. Such dishes always favor a little sweetness on the side!
  • Sauce – Serve with extra marinara sauce, or a simple béchamel flavored with Italian herbs and parmesan for drizzling over slabs of meatloaf.
  • Vegetables – Roasted vegetables can cook at the same time the chicken meatloaf is baking, and both will be ready to serve at about the same time! Season with Italian herbs to complement similar seasonings in the meatloaf.

Chicken Parmesan Meatloaf on a plate with parsley

To Make Ahead

For make-ahead convenience, prepare your loaf and refrigerate for no more than a day ahead of time. Or, provided the ground chicken has not been previously frozen, you can freeze, without the topping, for cooking at a later time. It will keep up to four months in the freezer.

Be sure to label it, and thaw it in the refrigerator overnight before cooking. If cooking from frozen, cook time may need to be increased slightly.

Can You Freeze It?

Leftovers can be frozen and will keep up to four months. I like to wrap slices individually in foil and then pack in a freezer bag for easy removal and re-heating. No need to thaw in advance.

Delicious Meatloaf Options

Slices of Chicken Parmesan Meatloaf with parsley
4.87 from 23 votes
Review Recipe

Parmesan Chicken Meatloaf

Prep Time 25 minutes
Cook Time 1 hour
Cool 10 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Author Holly Nilsson
Easy to prepare with juicy and tender results!


  • 2 tablespoons olive oil
  • cup onion diced finely
  • 2 cloves garlic minced
  • 2 pounds ground chicken
  • ½ cup seasoned bread crumbs
  • ¼ cup milk
  • 1 egg
  • ¼ cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 3 mozzarella cheese strings


  • ½ cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon butter melted
  • 1 ½ tablespoons parmesan cheese grated
  • 1 tablespoon fresh parsley chopped

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  • Preheat oven to 400°F. Line a baking pan with foil and spray with cooking spray.
  • Cook onion and garlic in olive oil over medium heat until softened. Cool completely.
  • Mix all meatloaf ingredients in a large bowl just until combined.
  • Place 2/3 of the mixture on the loaf pan and form into an 8"x4" square. Make a small indent in the middle and add cheese. Top with remaining meat mixture and form a loaf sealing cheese in.
  • Top with marinara sauce and bake 45 minutes.
  • Combine bread crumbs, butter, parmesan cheese and parsley.
  • Top meatloaf with mozzarella and bread crumb topping. Bake an additional 15-20 minutes or until the center of the loaf reaches 165°F.
  • Cool 10 minutes before slicing.

Nutrition Information

Calories: 469, Carbohydrates: 14g, Protein: 39g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 189mg, Sodium: 897mg, Potassium: 946mg, Fiber: 1g, Sugar: 3g, Vitamin A: 562IU, Vitamin C: 5mg, Calcium: 232mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken meatloaf
Course Chicken, Dinner, Main Course
Cuisine American
Chicken Parmesan Meatloaf on parchment with writing
Chicken Parmesan Meatloaf with a title
Chicken Parmesan Meatloaf on parchment paper with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Sounded like a great recipe but we found it almost flavorless and the internal cheese didn’t melt. Definately had to serve with extra marinara on the side.2 stars

    1. Sorry to hear that you didn’t enjoy the meatloaf Dana. It’s a milder flavor. Strange that your internal cheese didn’t melt. That is one of the best parts! Thank you for trying the recipe.

  2. Loved it! Made with 1 lb ground chicken and upped the bread crumbs, since ground chicken is pretty soupy. I make chicken parm meatballs and this was almost like them, and if so, it’s going to taste even better cold. Really.5 stars

  3. Hi, planning to make this recipe but I am wondering if the nutrition information you provided is based on a serving size or the meatloaf as a whole?
    Thanks in advance!

  4. Fantastic recipe! No modifications needed for the next time I make it. Nice and moist, great seasoning. I used a loaf pan and put in a baking pan to catch some dips.5 stars

  5. This may sound like a silly question, but can I just throw this into a loaf pan instead of using a baking sheet?

    1. You can but it doesn’t get the same crisp on the edges, the meat will steam a little bit. It should cook just fine though.

  6. As usual, your recipes are fabulous! I especially appreciate the nutrition info as I have chronic kidney disease and need to be careful re carbs and sodium.

  7. Holly! I am increasingly a super fan of your wonderful website, as it has everything I need to prepare affordable yet tasty meals, side dishes, desserts, etc! Thank you for making it easier for me to navigate recipes and learn new things each time I prepare meals for my family. Keep up the wonderful job you are doing in passing on your skills to all of us out here that struggle to create meals that are attainable!!

    1. Hi Carolyn, you could always swap out the ingredients for low sodium options, including making your own seasoned breadcrumbs to control the salts being added.

    1. Hi Susan, for full recipe details you can scroll to the bottom of the post or use the jump to recipe button at the top. Have fun cooking!