Chicken Meatloaf Parm

Chicken Meatloaf Parm

  Serves 4-6


  • 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


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.

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Posted by The Rachael Ray Show on Tuesday, 18 October 2016

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