We all have our comfort food weaknesses. Mine includes red sauced, Italian-American classics and American homestyle dishes. This recipe is all of those things and more. It combines two family favorites: meatloaf and chicken parmesan, and mashes them together into a meatloaf with a molten, cheesy center.
The flavor features hints of meatloaf, meatballs and chicken parm, topped with toasty garlic-and-parmesan-laced bread crumbs for texture. Bonus: the leftovers make a killer sandwich—especially nestled between two pieces of toasted garlic bread!
This meatloaf packs a ton of flavor with minimal ingredients and prep. Heat the oven to 400? and spray a 9x5-inch loaf pan with cooking spray. Since we’re using poultry, the structure of an actual loaf pan is essential. Plus, it helps to hold the cheese in place.
In a skillet, cook onions, garlic cloves and dash of salt in oil until thoroughly cooked. To make the meatloaf mixture, combine olive oil, the ground chicken, bread crumbs, milk, egg, Parmesan cheese, parsley, salt, pepper and red pepper flakes. Add the onion and garlic mixture and mix well.
Take half of the meatloaf mixture and press it into the pan. Cut the cheese into pieces, stacking them into a double layer so there’s plenty of cheese in the middle. Be sure to leave a ½- to 1-inch border around the edge for sealing.
Cover the cheese with the remaining meatloaf mixture and press to seal. Spoon half of the sauce over the top and bake for 1 hour.
While the meatloaf cooks, toast a ½ cup of bread crumbs, one garlic clove and two tablespoons of butter in a six-inch skillet until the crumbs are golden. Allow the mixture to cool in a small dish before mixing in grated Parmesan and parsley.
Let the meatloaf rest for 15 minutes after baking so the cheese doesn’t run out. Once meatloaf has cooled, serve with a generous sprinkling of the bread crumb topping and extra sauce.
Ingredients
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Meatloaf
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2tablespoons olive oil
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1cup diced onions
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3cloves finely chopped garlic
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1 1/2lb ground chicken
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1cup Progresso™ panko crispy bread crumbs
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1/4cup milk
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1egg
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2tablespoons grated Parmesan cheese
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2tablespoons chopped fresh parsley
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1/2teaspoon salt
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1/4teaspoon black pepper
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1/2teaspoon crushed red pepper flakes, if desired
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6oz mozzarella cheese, cut into planks
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1cup marinara sauce
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Bread Crumb Topping
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1/2cup Progresso™ panko crispy bread crumbs
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1clove finely chopped garlic
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2tablespoons butter
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3tablespoons grated Parmesan cheese
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2tablespoons chopped fresh parsley
Directions
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1Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
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2In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
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3In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
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4Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
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5Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
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6Serve with remaining marinara sauce.
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