Meatloaf is a traditional American comfort food, often times made with a mixture of ground beef, pork and veal. But for a different twist, I decided to make a meatloaf with ground chicken instead. My inspiration was the ever popular Chicken Parmesan. Using ground chicken, I made this Chicken Parmesan Meatloaf and it has now become the favorite meatloaf recipe at our house! My husband isn’t much of a meatloaf fan. His previous experience with meatloaf growing up weren’t very good and he tries to eat beef sparingly anyway. So when I had some ground chicken to work with, I figured I’d try making a chicken meatloaf in hopes I could open his mind to meatloaf again. It’s a good thing I did! I was inspired by Chicken Parmesan – chicken, italian spices, Parmesan cheese… how could this combination go wrong? I seasoned the ground chicken with a few dry spices, added some shredded cheese and formed it into a loaf. Before baking, I topped it with a homemade tomato sauce. Just before serving, I topped the meatloaf with a blend of shredded Italian cheeses and baked it again until the cheese melted. It was delicious and probably a lot easier to make than chicken Parmesan itself! This dish went especially well with Scalloped Tomatoes. If you’re looking for a new meatloaf recipe to try, this may be one to consider!
What is Chicken Parmesan Meatloaf?
Chicken Parmesan Meatloaf is a variation of the classic meatloaf dish that combines the flavors of traditional meatloaf with those of Chicken Parmesan. Chicken Parmesan Meatloaf is a versatile dish a main course, either on its own or with a side dish, such as pasta, vegetables, or a salad. You can slice and serve it in a sandwich, or even dice and added to pasta or soup.
Ingredients:
- 1 pound of ground beef
- /2 pound ground Italian link
- 1 small onion finely diced
- 1/2 ″ bell pepper, diced( I used orange, it was all I had in the freezer)
- 1tsp. olive oil painting
- 1 tsp. Worcestershire sauce
- 1 diced garlic clove
- 1/2tsp. spices
- 1/2tsp. basil
- 1/2tsp. parsley
- 1 beaten egg
- 3/4 mug Italian chuck motes
- atrophied two slices of white chuck
- 1T. milk
- 8 oz. tattered mozzarella rubbish, reserve3/4 C
- 1/4 ounce of Parmesan rubbish
- 1c. marinara sauce plus an fresh1/2-3/4 tsp for garnish
