Chicken Parmesan Meatloaf

Remember when I made Buffalo Chicken and Blue Cheese Meatloaf and was so excited because meatloaf could have a personality?  Yeah, I guess meatloaf has some sort of food schizophrenia because this meatloaf is also awesome and had a totally different personality!  When did this happen?  And is meatloaf ok with it?  I hope it's not having an identity crisis, because frankly I'm excited by the many faces of meatloaf, namely the face that makes them all tasty.  This was a great version of chicken parm--lots of flavor and cheesy, saucy goodness.  And it's not fried, so it's definitely better for you than the traditional route, especially if you opt for a reduced fat or fat free cheese.

I'd pinned this recipe a while back and since I'd realized that my meal plan for the week included some variation of Mexican nearly every night, I decided it was a good time to branch out.  Dave loved the idea since he's a big fan of the original version and he enjoyed this as well.  The recipe comes from Joelen at What's Cookin' Chicago, which has lots of yummy dishes you should probably check out.  The only adjustment I would make is maybe to mix some mozzarella cheese in with the ground chicken since we like things cheesy where I live.  But otherwise, this was perfect and delicious and yummy paired with a side of pasta and a salad.



Chicken Parmesan Meatloaf

20 ounces ground chicken
1 egg
1/4 cup bread crumbs
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1 clove garlic, minced
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, grated
1/2 cup pasta sauce
1/2 cup shredded mozzarella or Italian blend cheese
parsley for garnish

Add chicken, egg, bread crumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese to a large bowl and gently mix together until incorporated.  Be careful not to mix the meat to much or it will get tough.

Turn meat mixture out into a greased loaf pan.

Spread pasta sauce over the top of the loaf, covering completely.  Bake at 350 degrees F for 40-45 minutes.

Remove from oven and sprinkle cheese evenly over the top.  Return to oven and bake for another 5-10 minutes or until cheese is melted.

Remove from oven and sprinkle parsley over top.  Let rest for a few minutes before serving.

Makes 1 loaf with about 4 servings.

Happy Baking
The Cookie Princess

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