Chicken Meatloaf Parm

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons dried oregano
• Salt and pepper, to taste
• 2 pounds ground chicken
• 2 eggs, beaten
• 1 1/2 cups Italian seasoned breadcrumbs
• 1/4 cup milk
• 1/2 cup grated Parmigiano-Reggiano
• 3 tablespoons flat-leaf parsley, stemmed and chopped
• 1 teaspoon dried red chili flakes
• 1 cup marinara sauce, store-bought or homemade, divided
• 2 cups mozzarella, shredded
• 4 to 5 basil leaves, finely chopped, for garnish

Directions

Preheat oven to 375°F.

Heat olive oil in a medium-size skillet over medium-high heat. Once hot, add onions and sauté until softened and slightly browned, about 4-5 minutes. Add garlic and oregano, and continue to cook for 2-3 minutes or until fragrant. Season with salt and pepper, and remove from heat; reserve and cool.

In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, milk, Parm, parsley, chili flakes, salt and pepper with your hands. Be careful not to overmix.

Place a piece of parchment paper on a large baking sheet. Place the chicken mixture on the baking sheet and form it into a long loaf shape. Spoon 1/2 cup of marinara sauce over the top of the meatloaf. Bake in the oven for 50-55 minutes, or until the internal temperature reaches 160°F.

Preheat your broiler. Top the meatloaf with remaining 1/2 cup marinara sauce and shredded mozzarella. Broil until bubbly and browned on top, about 1-2 minutes.

Garnish with basil leaves, sliced and serve.