For the Meatloaf:1½ lb (700 g) ground chicken¾ cup grated Parmesan cheese¾ cup breadcrumbs (Italian-style or plain)2 large eggs4 cloves garlic, minced½ cup milk1 small onion, finely chopped1 teaspoon salt½ teaspoon black pepper1 teaspoon Italian seasoning½ teaspoon paprika2 tablespoons chopped fresh parsleyFor the Topping:½ cup marinara or tomato sauce½ cup shredded mozzarella cheese2 tablespoons grated Parmesan cheeseExtra chopped parsley for garnish
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.Prepare the Meat Mixture: In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, eggs, minced garlic, milk, finely chopped onion, salt, pepper, Italian seasoning, paprika, and chopped parsley. Mix gently until just combined, being careful not to overmix to keep the meatloaf tender.Shape the Meatloaf: Transfer the meat mixture to the prepared loaf pan and press it gently into an even shape. Make sure it fits the pan size for even cooking.Add the Sauce: Spread the marinara sauce evenly over the top of the meatloaf to add flavor and moisture while baking.Bake: Place the meatloaf in the preheated oven and bake uncovered for 40-45 minutes, or until the meatloaf is fully cooked and reaches an internal temperature of 165°F (74°C).Add the Cheese Topping: Remove the meatloaf from the oven. Sprinkle the shredded mozzarella and additional Parmesan cheese on top. Return to the oven and bake for another 10-15 minutes until the cheese is melted and lightly golden.Rest and Serve: Allow the meatloaf to rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes:
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.Customizations: Feel free to add sautéed veggies like mushrooms or spinach for added flavor.