Ingredients
- 1 ½ pounds ground chicken
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg, lightly beaten
- ¼ cup milk
- ½ cup marinara sauce (plus extra for topping)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup shredded mozzarella cheese (for topping)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan for easy cleanup.
In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, basil, salt, and black pepper.
Add the egg, milk, marinara sauce, tomato paste, and Worcestershire sauce to the bowl. Mix gently with your hands or a spoon until everything is well combined. Avoid overmixing, as this can make the meatloaf dense.
Transfer the mixture onto the prepared baking sheet and shape it into a loaf about 8 inches long and 4 inches wide. If using a loaf pan, press the mixture evenly into the pan.
Place the meatloaf in the preheated oven and bake for 40 minutes.
After 40 minutes, remove the meatloaf from the oven and spread an extra ¼ cup of marinara sauce over the top. Sprinkle shredded mozzarella cheese evenly over the sauce.
Return the meatloaf to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Garnish with chopped fresh parsley and serve warm with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g