If you are looking for a dinner that is sure to wow, this chicken Parmesan meatloaf is just the thing! It is loaded with flavor and of course plenty of cheese!
This chicken meatloaf combines two favorite dinner entrees, meatloaf and chicken Parmesan into one amazing dish. It is stuffed with cheese and topped with it too, so you know it is going to be good.
The result is a flavorful and fun twist that is sure to get your family to the table. Serve with a little pasta and a salad for a hearty family meal or something worthy of company.
Meatloaf is one of those family dinner classics. It reminds me of diner plates, mashed potatoes and dinner around the table. It is filling, meaty and reminiscent of childhood.
Chicken Parmesan is one of those dinners that everyone I know loves. It is full of flavor and oddly a comfort food in it’s own right.
There is melty cheese, tomato and chicken goodness. It is not something I make at home often, but it inspires meals we have.
Twists on that theme are always popular on our dinner table. Slow cooker chicken parmesan sandwiches are a staple on our menu rotation and the chicken Parmesan pasta bake is a great way to stretch chicken to feed a crowd.
For a fun twist on a chicken parm and pasta mash up, try chicken Parmesan stuffed shells. They are fancy enough for guests, but really pretty simple to put together.
So of course putting them together is going to be a hit! This meatloaf is stuffed with cheese, so there’s that to look forward to. It’s flavored with pesto, so you know it’s going to be flavorful.
Instead of ketchup or BBQ sauce on top, you get the goodness of spaghetti sauce. This is an easy way to add loads of flavor with almost no work. And of course a little more cheese never hurt a thing!
Side Dish Ideas
You could serve this with mashed potatoes like a traditional meatloaf if you’d like. But we like it with some simple pasta tossed in butter, garlic salt and sprinkling of Parmesan.
Add a side salad with some of Aunt Ellen’s homemade Parmesan dressing and it’s a meal fit for a king! If salads aren’t your thing, a little steamed or roasted broccoli would also be amazing.
If you are making this for a special occasion, be sure to serve it with something fun for dessert like MiMi’s Italian Lemon Bundt Cake.
If you like the idea of stuffed Italian goodness, try the stuffed meatball meatloaf which is similar to this, but made with ground beef instead.
Now that you’ve got this on the menu for dinner, just imagine the meatloaf sandwich the next day. Make some garlic toast and put on a slab of this goodness for an out of this world lunch!!
What is your favorite meatloaf?
What makes a meatloaf fall apart?
If you don’t use enough binding ingredients, like eggs and breadcrumbs, the meatloaf can crumble and fall apart. This recipe uses seasoned bread crumbs and eggs to hold it together. Plus there is plenty of gooey cheese to keep it succulent and delicious.
Can you freeze meatloaf to bake later?
Yes! You can freeze a raw meatloaf to be baked later. Leave the toppings off, but assemble meatloaf over a plastic wrapped lined sheet pan. Freeze the meatloaf until it is solid then wrap with plastic wrap and aluminum foil. Freeze for up to 3 months. Defrost meatloaf in the refrigerator overnight before baking according to the recipe directions.
How do I store leftover meatloaf?
Store any meatloaf leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze leftover slices for up to 3 months.
Chicken Parmesan Meatloaf
Ingredients
- 1 cup pesto
- 2 pounds ground chicken
- 1 cup seasoned bread crumbs
- 2 eggs slightly beaten
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 cups marinara sauce
Instructions
- Preheat oven to 350°F
- In a large bowl mix chicken, bread crumbs, eggs, parmesan cheese.
- Place a piece of plastic wrap on the counter. Dump meatloaf mixture onto wrap and pat into a 9" x 13" rectangle.
- Spread the pesto over the meatloaf mixture. Leave an inch on the long side farthest from you and the two ends. Top with 2 cups of mozzarella.
- Using the plastic wrap to help, roll the meatloaf into a log. Lightly press on the ends and along the seam to seal in the yummy goodness,
- Place on parchment paper lined rimmed baking sheet, seam side down.
- Bake for 45 minutes. Remove from oven and top with marinara and remaining mozzarella. Bake until cheese is melty and the internal temperature reads 165°F on a meat thermometer.
Notes
Video
Nutrition
Daniel
Thursday 1st of June 2023
I have been doing Keto for 1 1/2 years and was looking for something different. This recipe is perfect for Keto if you use Panko Pork Rhind crumbs instead of bread crumbs. The video was very helpful as I was not sure how to roll it up. I loved the marinara sauce as I use Rio brand which is low carb and very tasty. This recipe is a winner with great leftovers. Thank you.
Kerry
Sunday 11th of December 2022
Going to try this, has anybody tried one pound chicken and one pound of sausage? I might, ill let you know how it turns out
Carlee
Sunday 11th of December 2022
I think that sounds delicious!
Sharon Aspinall
Wednesday 9th of November 2022
This was amazing! I wasn't really understanding the rolling part so I just took a good portion of the chicken mixture and made a well. Then I poured in the pesto and topped it with a ton of mozzarella and then put the rest of the mixture on top and molded it. I was hoping for leftovers for lunch but my family left nothing but a few drops of sauce. Huge hit, thank you!
Carlee
Wednesday 9th of November 2022
I am so glad everyone liked it and your method sounds perfect!
Lisa Baker
Monday 7th of November 2022
Does anyone know if you can put this in a meatloaf pan? I’m sorry if it’s been asked before.
Carlee
Monday 7th of November 2022
We usually just put it on a rimmed sheet pan, but I don't see why you couldn't do it in a loaf pan.
Deb
Monday 23rd of August 2021
I’m sorry but how can you comment on this recipe if you haven’t tried it? Mine is in the oven right now. Will comment once it is cut and eaten.