Big Batch Chicken Parmesan Meatloaf
Prep Time
Serves
Cooking Mode
2 lb extra lean ground chicken
2 eggs
½ cup coarsely grated onion
½ cup Italian seasoned breadcrumbs
½ cup chopped fresh basil, divided
2 tbsp Parmesan cheese
2 cloves garlic, minced
½ tsp salt
1 cup jarred tomato sauce
1 cup shredded mozzarella
2 lb extra lean ground chicken
2 eggs
½ cup coarsely grated onion
½ cup Italian seasoned breadcrumbs
½ cup chopped fresh basil, divided
2 tbsp Parmesan cheese
2 cloves garlic, minced
½ tsp salt
1 cup jarred tomato sauce
1 cup shredded mozzarella
Directions
1Mix 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.
2Spread 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).
3Garnish with remaining basil. If desired, serve with spaghetti and additional tomato sauce.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
