This easy Ground Chicken Meatloaf is tender, flavorful, and topped with marinara and melted mozzarella. A delicious twist on classic chicken meatloaf.
My family loves meatloaf, and I wanted to put a fresh twist on classic meatloaf. This Ground Chicken Meatloaf was the perfect answer. Tender ground chicken, savory Parmesan, marinara, and melted mozzarella come together for an easy comfort-food dinner the whole family will love.
This chicken meatloaf was easy enough for a weeknight dinner, and it makes incredible meatloaf sandwiches the next day.
If you like this easy recipe, be sure to try some of our other delicious comfort food recipes, including Taco Tater Tot Casserole and Easy Chicken Tetrazzini.
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Reader Review: "This meatloaf turned out excellent and everyone loved it. Super moist and it had a great flavor." - Tyler
Why You'll Love This Recipe
- A Healthier Alternative. Ground chicken makes this a lighter take on traditional meatloaf without sacrificing flavor.
- Easy Family Dinner. Simple ingredients and easy preparation make this a great choice for busy weeknights.
- Great for leftovers. Slice up the leftovers for an easy and delicious meatloaf sandwich the next day.
- Easy Cleanup. A lined baking dish means less time scrubbing and more time enjoying dinner.
ingredients
- Ground Chicken: Ground chicken is perfect for making a lighter meatloaf.
- Panko Breadcrumbs: Helps bind the meatloaf together and adds texture.
- Parmesan Cheese: Adds a salty flavor to the meat mixture.
- Eggs: The main binders of the recipe.
- Worcestershire: Adds some savory flavor.
- Onion: Sautéing the onion first softens it and brings out the natural sweetness.
- Marinara: Adds moisture and Italian flavor to the meatloaf.
- Garlic Powder: Gives an extra layer of flavor!
- Salt and Pepper: Simple seasonings to bring all the flavors together.
- Parsley: Adds freshness and a pop of color.
- Mozzarella: Melted over the top for a cheesy finish.
Tim's Tip: To save cooking time, form the meat mixture into two smaller loaves instead of one large loaf. Bake for about 30 minutes, or until the center reaches 165°F.
How to make A Ground Chicken Meatloaf
1. Preheat the Oven: Preheat your oven to 375°F. Prepare a baking dish by adding a liner for easy cleanup. Dice the onions.
2. Sauté the Onion: Heat a little olive oil in a skillet over medium-low heat. Add the diced onion and sauté until tender.
3. Mix the Dry Ingredients: In a large bowl, combine the bread crumbs, garlic powder, salt, and pepper.
4. Add the Wet Ingredients: Add half the marinara sauce, eggs, Parmesan cheese, and Worcestershire sauce.
5. Add the Ground Chicken: Add the ground chicken and sautéed onions to the mixture. Gently combine until just mixed. Don't overmix the meat, or your meatloaf can become dense.
6. Form the Meatloaf: Place the mixture into your prepared baking dish and form it into a loaf. Spread the remaining marinara sauce over the top. Bake for 45 minutes.
7. Add the Cheese: Top the meatloaf with mozzarella cheese. Add a little extra marinara sauce if desired. Continue baking for an additional 15 minutes until the cheese is melted and the meatloaf reaches an internal temperature of 165°F.
8. Rest Before Serving: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
Made this recipe? Let me know!
Recipe Video
expert tips
- Mix the dry ingredients first. Combining the breadcrumbs, garlic powder, salt, and pepper before adding the wet ingredients helps distribute the seasonings evenly throughout the meatloaf.
- Don't overmix. Once you add the ground chicken, gently fold in the ingredients together until everything is just combined. Overmixing can make the meatloaf dense and tough.
- Use a liner for easy cleanup. Lining your baking dish makes cleanup much easier and helps prevent the meatloaf from sticking to the dish.
- Resting is Key. Let the meatloaf sit for 10-15 minutes to allow the loaf to retain it juciness.
Substitutions and variations
- Swap the Meat. You can substitute ground chicken with ground turkey, ground beef, or ground pork. Keep in mind that the flavor and texture will vary depending on the meat you use.
- Swap the panko breadcrumbs. Regular breadcrumbs can be used in place of panko breadcrumbs.
- Add more Italian flavor. Mix in a teaspoon of Italian seasoning or a pinch of red pepper flakes for extra flavor
- Make it Gluten-Free. Use certified gluten-free oats in place of the Panko breadcrumbs. Be sure to check that your other ingredients, including the Worcestershire sauce and Marinara, are also gluten-free.
- Add Vegetables. Finely diced or shredded vegetables such as bell peppers, mushrooms, zucchini, or carrots are an easy way to add extra flavor and texture.
- Make a Meatloaf Sandwich. Turn leftover meatloaf into an easy sandwich. Add a thick slice of meatloaf to toasted bread or a hoagie roll topped with melted mozzarella and extra marinara.
STorage
Refrigerate: Store leftover Ground Chicken Meatloaf in an airtight container or tightly covered in the refrigerator for up to 3-4 days.
Freeze: Allow the meatloaf to cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Reheat: Reheat individual slices in the microwave until warmed through, or place in the air fryer at 350°F until heated through.
FAQs
Absolutely. Ground turkey makes an easy substitute for ground chicken. The texture and flavor may be slightly different, but it works well with marinara and mozzarella.
The key is not to overmix the ground chicken and not to overcook it. The eggs, Panko, and marinara sauce will help keep the meatloaf moist.
You can always check the internal temperature. It should reach 165°F for safe consumption.
What to Serve with Ground Chicken Meatloaf
I love serving Chicken Meatloaf with potatoes and a vegetable to make a perfect meal!
More Chicken Recipes
Made this recipe? Let me know!
Recipe
Ground Chicken Meatloaf
Ingredients
- 2 lbs Ground Chicken
- 1½ cups Panko Bread Crumbs
- ¾ cups Parmesan Cheese Grated
- 2 Eggs
- 1 cup Marinara Sauce
- 3 tablespoon Worcestershire
- ½ cup Onion Diced
- 1 teaspoon Garlic Powder
- 1 teaspoon salt
- ½ teaspoon Black Pepper
- 1 cup Mozzarella Cheese Grated
- 2 tablespoon Fresh Parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Prepare a baking dish by adding a liner for easy cleanup. Dice the onions.
- Sauté the Onion: Heat a little olive oil in a skillet over medium-low heat. Add the diced onion and sauté until tender. ½ cup Onion
- Mix the Dry Ingredients: In a large bowl, combine the bread crumbs, garlic powder, salt, and pepper. 1 tsp Garlic Powder 1½ cups Panko Bread Crumbs 1 tsp salt ½ tsp Black Pepper
- Add the Wet Ingredients: Add half the marinara sauce, eggs, Parmesan cheese, and Worcestershire sauce. 1 cup Marinara Sauce 2 Eggs ¾ cups Parmesan Cheese 3 tbsp Worcestershire
- Add the Ground Chicken: Add the ground chicken and sautéed onions to the mixture. Gently combine until just mixed. Don't overmix the meat, or your meatloaf can become dense. 2 lbs Ground Chicken
- Form the Meatloaf: Place the mixture into your prepared baking dish and form it into a loaf. Spread the remaining marinara sauce over the top. Bake for 45 minutes.
- Add the Cheese: Top the meatloaf with mozzarella cheese. Add a little extra marinara sauce if desired. Continue baking for an additional 15 minutes until the cheese is melted and the meatloaf reaches an internal temperature of 165°F. 1 cup Mozzarella Cheese
- Rest Before Serving: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve. 2 tbsp Fresh Parsley
Video
Notes
- Mix the dry ingredients first. Combining the breadcrumbs, garlic powder, salt, and pepper before adding the wet ingredients helps distribute the seasonings evenly throughout the meatloaf.
- Don't overmix. Once you add the ground chicken, gently fold in the ingredients together until everything is just combined. Overmixing can make the meatloaf dense and tough.
- Use a liner for easy cleanup. Lining your baking dish makes cleanup much easier and helps prevent the meatloaf from sticking to the dish.
- Resting is Key. Let the meatloaf sit for 10-15 minutes to allow the loaf to retain it juciness.
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