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Meatloaf Chicken Parmesan

May 19, 2016

Meatloaf Chicken Parmesan
Paula Nemzek for KCTS 9 Cooks

Spend less time in the kitchen and reap more praise with this delicious, moist and flavorful meatloaf. Our meatloaf-haters gobbled this up. You might have to make a double batch!

serves 4 to 6

  • 1 pound ground turkey or chicken
  • 1 large egg
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2-3 large cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 crimini mushrooms, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3/4 cup your favorite pizza or marinara sauce
  • 2/3 cup shredded mozzarella cheese

Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

In a large bowl stir together egg, breadcrumbs, Italian seasoning, garlic, Parmesan cheese, mushroom and onion until evenly combined. Add turkey or chicken and mix the mixture with your hands until completely blended. Pat into approximately shape of loaf pan, then pat lightly into the pan. Top the meatloaf with the marinara sauce.

Bake meatloaf for about 55 minutes, until edges are browned and aroma is mouthwatering. Remove from oven and add the mozzarella on top. Return the meatloaf to the oven until the cheese is melted and lightly browned, just about 3 to 5 minutes. Remove from the oven and let the meatloaf rest for 5 to 10 minutes before serving.

Cook’s note: It was easier to find a 1-pound package of ground turkey than chicken – all the packaged chicken we saw was 13.5 ounces, so read the label for weight. Can be prepared in advance and refrigerated or even frozen – just bring to room temperature or, if frozen, adjust cooking time accordingly. If you use a glass pan, not a good idea to go directly from freezer to a hot oven, though!


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