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Prep Time:
15 mins
Cook Time:
1 hr
Cool Time:
15 mins
Total Time:
1 hr 30 mins
Servings:
6
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Ingredients
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1 pound ground chicken
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1 cup finely chopped onion
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2 garlic cloves, minced
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1 large egg, lightly beaten
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1/4 cup plus 1 tablespoon minced fresh parsley, divided
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1 (15.5 ounce) jar prepared marinara sauce, divided
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3/4 cup Italian seasoned bread crumbs
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1/3 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
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1 1/2 teaspoons Italian herb seasoning blend
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salt and freshly ground black pepper, to taste
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1/3 cup shredded mozzarella cheese
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1 1/2 tablespoons unsalted butter
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1/3 cup panko bread crumbs
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1/2 teaspoon garlic powder
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C) and line a loaf pan with parchment paper or foil.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Place ground chicken in a large mixing bowl. Add onion, garlic, egg, 1/4 cup parsley, 1/2 cup marinara, Italian-seasoned bread crumbs, 1/3 cup Parmesan, Italian seasoning, and salt and pepper, to taste. Mix, using hands to combine ingredients. Add chicken mixture to the prepared pan, and shape gently into a loaf.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Bake in the center of the preheated oven for 45 minutes.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Remove loaf from the oven and brush with 1/4 cup marinara. Sprinkle mozzarella evenly on the top.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Bake for 15 minutes more. Allow to cool on a rack for about 10 minutes.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Meanwhile, melt butter in a skillet over medium heat. When butter stops sizzling, add panko and garlic powder. Cook, stirring frequently, until panko is lightly toasted, 3 to 4 minutes. Remove from the heat and allow to cool, 4 to 5 minutes.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Stir in remaining 2 tablespoons Parmesan cheese, and remaining 1 tablespoon minced parsley.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Plate the meatloaf, top with Parmesan and panko mixture. Serve with remaining marinara sauce and garnish with parsley sprigs or other fresh herbs, if desired.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Cook’s Note
Wear disposable food service gloves when mixing meatloaf for easy cleanup.
I Made It
Nutrition Facts (per serving)
369
Calories
17g
Fat
27g
Carbs
27g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
369
% Daily Value *
Total Fat
17g
22%
Saturated Fat
6g
32%
Cholesterol
130mg
43%
Sodium
912mg
40%
Total Carbohydrate
27g
10%
Dietary Fiber
3g
12%
Total Sugars
8g
Protein
27g
53%
Vitamin C
9mg
10%
Calcium
180mg
14%
Iron
3mg
16%
Potassium
968mg
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
