Chicken Parmesan Meatloaf

This Chicken Parmesan Meatloaf is so moist and flavorful that you would want to make this meal again and again!

Chicken Parmesan is one of our favorite meals, and you will find so many variations of it on my blog. 

As you can see in the pictures above, I didn’t add baked veggies at that time, but they add so much flavor, texture, and color to this meal. Definitely add them! 

How to make Chicken Parmesan Meatloaf Recipe

Ingredients

• 2 pounds Ground Chicken or any ground meat
• 2 eggs
• 1 cup Italian style breadcrumbs
• 1/2 cup parmesan cheese
• 2-3 cloves garlic, minced
• 1 tsp. oregano
• 1 tsp. basil
• 2 cups shredded mozzarella cheese or my favorite Sargento’s 6 cheese Italian
• 2 tbsp. chopped parsley
• 2 cups homemade or store-bought preferably Chunky marinara sauce
• heavy-duty aluminum foil
• parsley for garnish
• onion
• mushrooms
• bell Pepper

Instructions

• Preheat the oven to 350F.
• In a large bowl, add ground chicken, eggs, breadcrumbs, parmesan cheese, garlic, oregano and basil. Mix well.
• Lay a piece of heavy-duty aluminum foil or parchment paper.
• Layer chicken mix on top.
• Use a silicone spatula to flatten and shape the chicken mix into a rectangular shape.
• Add half of the Mozzarella cheese and chopped parsley.
• Fold the foil together so both ends stick to each other.
• Place the log on the baking sheet.
• Slice onion, mushrooms, and bell pepper.
• Spread it on the oiled foil-lined cooking sheet.
• Season with oregano, basil, and salt/pepper.
• Bake both in the preheated at 350F oven for 35 – 40 minutes. Time depends on your oven and your baking pan.
• After baking, carefully open up the foil since the chicken meatloaf will be hot.
• Pour your favorite marinara sauce, add cheese on top and cook open for 10 more minutes until the cheese melts.
• Cook pasta according to the directions on the package.
• Serve and Enjoy!

Notes

• If you follow my blog, you know that most of my recipes are more of an idea, but you can make your personal adjustments and add more or less of the ingredients listed.
• You can make it with your own Marinara Sauce recipe or use store-bought as I have done. The amount is really up to you, some like more sauce, some less. 
• You can use Heavy Duty Foil, or Parchment paper or Reynolds makes a Non-Stick Pan-lining paper with Parchment paper on one side and foil on another. You have lots of options here.
• Baked veggies – you can use any that you have on hand. I loved it with baked sliced eggplant as well. 
• Cheese – add as much as you like!
• Another great tip from one of my readers is to add Parchment paper on top of the Heavy Duty Foil and the ground meat will not stick!

Stuffed Chicken Roulades

How to make Stuffed Chicken Roulades

Ingredients

• 2 pounds of Ground Chicken
• 2 eggs
• 1 cup Italian style breadcrumbs
• 1/2 cup parmesan cheese
• 2-3 cloves garlic, minced
• 1 tsp. oregano
• 1 tsp. basil

Filling

• 1 potato, thinly cubed
• 1 medium onion
• 1 shredded carrot
• Pkg of Fresh or Frozen Spinach (cooked and drained)
• 1 large tomato sliced
• 1 medium pepper
• 2 tsp. Italian spices
• 1 tsp. Garlic powder
• 2 cups of shredded cheese
• salt/pepper, to taste

Instructions

• In a large bowl, add ground chicken, eggs, breadcrumbs, parmesan cheese, garlic, oregano, and basil. Mix well.
• Prepare the filling by sautéing onion, potato, shredded carrot, pepper, and tomato in Olive oil until almost done.
• Add spices, cooked spinach, and shredded cheese.
• Use Reynolds Wrap Non-Stick Pan Lining Paper, which has parchment paper on one side and foil on another.
• Layer chicken mix on the parchment paper side. Lay filling mix on top.
• Use a silicone spatula to start folding the roulade away from you.
• Roll and then fold the ends of the foil.
• Place the logs on the baking sheet.
• Bake in the preheated at 350F for 35 – 40 minutes. Time depends on your oven and your baking pan.
• Brush with your favorite tomato sauce, add cheese on top and cook open for ten more minutes until cheese melts.

Note

If you don’t want to create logs, simply lay a chicken mix in a Non-Stick sprayed baking pan, add a filling layer, followed by a chicken mix layer. Cover with foil and Bake as above.

I get hungry just by looking at these!

Continue to Content

Chicken Parmesan Meatloaf

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

If you want to WOW your family or guests this Easy to make Chicken Parmesan Meatloaf with Pasta and Baked Veggies dinner will surely not disappoint!

Print

Ingredients

• 2 pounds Ground Chicken or any ground meat
• 2 eggs
• 1 cup Italian style breadcrumbs
• 1/2 cup parmesan cheese
• 2-3 cloves garlic, minced
• 1 tsp. oregano
• 1 tsp. basil
• 2 cups shredded mozzarella cheese or my favorite Sargento’s 6 cheese Italian
• 2 tbsp. chopped parsley
• 2 cups homemade or store-bought Chunky marinara sauce
• heavy-duty foil
• parsley for garnish
• onion
• mushrooms
• bell Pepper

Instructions

1. Preheat oven to 350F.
2. In a large bowl add ground chicken, eggs, breadcrumbs, parmesan cheese, garlic, oregano, and basil. Mix well.
3. Lay a piece of heavy-duty aluminum foil or parchment paper. Layer chicken mix on top. 
4. Use a silicone spatula to flatten and shape the chicken mix into a rectangular shape. 
5. Add half of the Mozzarella cheese and chopped parsley.
6. Fold the foil together so both ends stick to each other.
7. Place the log on the baking sheet.
8. Slice onion, mushrooms, and bell pepper.
9. Spread it on the oiled foil-lined cooking sheet. 
10. Bake both in the preheated at 350F oven for 35 – 40 minutes. Time depends on your oven and your baking pan.
11. After baking, carefully open up the foil since the chicken meatloaf will be hot. 
12. Pour your favorite marinara sauce, add cheese on top and cook open for 10 more minutes until cheese melts. 
13. Cook pasta according to directions on the package. 
14. Serve and Enjoy! 

Notes

• If you follow my blog, you know that most of my recipes are more of an idea, but you can make your personal adjustments and add more or less of the ingredients listed.
• You can make it with your own Marinara Sauce recipe or use store-bought as I have done. The amount is really up to you, some like more sauce, some less. 
• You can use Heavy Duty Foil, or Parchment paper or Reynolds makes a Non-Stick Pan-lining paper with Parchment paper on one side and foil on another. You have lots of options here.
• Baked veggies - you can use any that you have on hand. I loved it with baked sliced eggplant as well. 
• Cheese - add as much as you like!
• Another great tip from one of my readers is to add Parchment paper on top of the Heavy Duty Foil and the ground meat will not stick!

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• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

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