Big Batch Chicken Parmesan Meatloaf

  • Prep Time 10 min
  • Total Time 1 h 10 min
  • Serves: 8

Ingredients

  • 2 lb extra lean ground chicken 1 kg
  • 2 eggs
  • 1/2 cup coarsely grated onion 125 mL
  • 1/2 cup Italian seasoned breadcrumbs 125 mL
  • 1/2 cup chopped fresh basil, divided 125 mL
  • 2 tbsp Parmesan cheese 30 mL
  • 2 cloves garlic, minced
  • 1/2 tsp salt 2 mL
  • 1 cup jarred tomato sauce 250 mL
  • 1 cup shredded mozzarella 250 mL

Directions

  • Step 1

    Mix ground chicken with eggs, onion, breadcrumbs, half the basil, Parmesan, garlic and salt until just combined. Divide in half and form into 2 free-form "loaves"; each about 6 x 3.5 in. (15 x 9 cm). Place both on large foil-lined baking sheet.

  • Step 2

    Spread each loaf with tomato sauce. Bake in oven preheated to 400°F(200°C) for 45 min. Sprinkle each loaf with mozzarella and continue to bake another 5 to 7 min. or until cheese is melted and meat thermometer inserted in centre registers 165°F (74°C).

  • Step 3

    Garnish with remaining basil. Serve with more heated tomato sauce, if desired, as accompaniment to spaghetti.

Tip

These meatloaves are just as delicious made with ground turkey, beef or pork. Serve one loaf for dinner and save the other for leftovers during the week, including cold in sandwiches.

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Nutrition Facts

  • Nutrition Description Per serving (2 slices)
  • Calories 300
  • Fat 17 g
  • Saturated Fat 6 g
  • Carbs 10 g
  • Sugar 2 g
  • Protein 27 g
  • Cholesterol 125 mg
  • Fibre 1 g
  • Sodium 520 mg

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