Wednesday, January 30, 2013

Chicken Parmesan Meatloaf

My husband's favorite dish to order at an Italian restaurant is chicken parmesan.  It definitely falls into the category of the top ten most unhealthy things to order, so I wanted to come up with something that would resemble that familiar favorite. I started searching and came across a recipe and was totally inspired.   

One word: YUMMY!   This Chicken Parmesan Meatloaf tastes like a cross between all that chicken parmesan goodness and one big chicken meatball.  Either way, it was a HUGE hit with the entire family.  Even the baby was inhaling it.  And the toddler asked to have the leftovers in his lunchbox tomorrow.  Success!

Happy Cooking!

Okay, the one thing that is bothering me SO much is the one little piece of carrot that somehow found its way on top of my meatloaf in EVERY picture!  Please forgive that oversight.  I'm sure it bothers me more that it bothers you.
Chicken Parmesan Meatloaf
recipe adapted from
2 lbs ground chicken (I used 1 lb of the regular ground chicken and 1 lb of ground chicken breast)
2 eggs, beaten
1/4 cup seasoned breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cloves garlic, finely minced
1 small onion, grated (grating makes it undetectable, but finely chopped is fine too)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup grated parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded part skim mozzarella cheese

Preheat the oven to 350 degrees.  Coat a loaf pan with cooking spray and set aside.
Combine the ground chicken, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and parmesan cheese in a large bowl, being careful note to over-mix. Place the mixture in the pan and form into a loaf. Top the meatloaf with pasta sauce and bake for 1 hour.

Here's the meatloaf, pre-baked, before the sauce hits the top.
Remove the meatloaf from the oven and sprinkle the top with the mozzarella cheese. Place it back in the oven and bake until the cheese is melted.  I kept it at 350 degrees for 10 minutes and then turned the broiler on for a few minutes, keeping a close eye on it (always a challenge when trying to keep an eye on the little ones too).  Allow the meatloaf to rest for 10 minutes before serving.
Looks soooo good!

Couldn't decide which picture I liked better.

And of course we served our meatloaf with lots of veggies, including this lovely green salad.

Some whole grain penne with marinara, steamed broccoli, and salad on the side.  Enjoy!

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