I must say when I first saw this recipe in some random magazine at the doctor’s office, I was confused and intrigued by the name. I thought wow, it would be a real deal if our favourite chicken parmigiana can be turned into a meatloaf! Meatloaf is such a great comfort food. What’s not to like in it? It’s moist, juicy and loaded with flavour. So I decided to give that recipe a try(of course after sneaking in my own twists!) and served it with balsamic glazed tossed vegetables and roasted potato wedges. That was one heck of a tasty meal! This meatloaf is a bit different that the regular meatloaf as there is a good healthy dose of marinara sauce mixed into the meat, then spread on the top with ooey gooey mozzarella cheese! It’s a good thing. Another good thing is that you can turn the leftover meatloaf into equally delish sandwiches the next day, or the day after or…oh you get it!
Chicken Parmigiana Meatloaf
1 lb. ground chicken
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 cup panko bread crumbs
1 cup marinara sauce
½ cup each grated Parmesan and Asiago cheeses
1 cup shredded mozzarella
Fresh parsley, a handful, chopped for garnish
Salt and pepper
Mix everything together with ½ cup sauce and ¼ cup Parmesan and Asiago cheeses and ½ cup mozzarella cheese.
The rest of the sauce and cheeses will be required to top the meatloaf of with.
Bake at 375°F hot oven for about 40 minutes.
Pull ot the loaf, spread with the leftover sauce and cheeses and bake for 20 minutes more.
Garnish with fresh parsley.