Chicken Parmesan Meatloaf

When my wife told me this was on the menu for dinner, I didn’t have high hopes. When I smelled it cooking, I thought I might have been wrong. When I saw it come out of the oven, I knew I was wrong. When I took a bite, I was glad I was wrong. This was seriously phenomenal. Chicken Parmesan (or Parmigiana for you linguists) is one of my favorite things to order at an Italian restaurant. This version is a) easier, b) lacking in carbs [if you choose to omit the breadcrumbs; see recipe], and 3) fairly quick to cook.

For the pasta sauce, we used my wife’s semi-famous recipe, but you can use any sauce you want. As far as jarred sauce goes, this is our household’s go-to choice. It’s seriously delicious. We served this alongside some roasted asparagus. If you want to add some complex carbs, it would work with some buttered rice or noodles, or even mashed potatoes.

Chicken Parmesan Meatloaf

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Meal type Main Dish
Website Tweaked from What's Cookin, Chicago?


  • 2lb ground chicken
  • 2 eggs
  • 1/2 cup breadcrumbs (optional)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon dried basil
  • 2 teaspoons oregano
  • 1 cup pasta sauce (your choice)
  • 1 cup shredded mozzarella cheese (optional)
  • salt & pepper


Step 1
Preheat oven to 350 degrees. In a large bowl, beat the two eggs until well-mixed.
Step 2
Add the chicken, spices, garlic and onions. If you're using breadcrumbs (regular or gluten-free), add those. (We omit them because we avoid gluten. The breadcrumbs "tighten" it up, so without them, it's a little crumbly, but still loaf-like.)
Step 3
Add 1/4 cup of the pasta sauce and 1/4 cup of the cheese into the meat mixture and mix well.
Step 4
Place meat mixture into a buttered loaf pan (or you could use non-stick spray if you prefer), or just shape it onto a cookie sheet or large pan.
Step 5
Top the meat with the remaining pasta sauce and bake in the oven for 30 minutes, covered with foil.
Step 6
Remove the foil, top with cheese and cook for another 5-10 minutes, or until the cheese is brown.

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