Ingredients
Scale
- For the meatloaf:
- 2 tablespoons olive oil
- 80 g onion, finely diced
- 2 garlic cloves, minced
- 900 g ground chicken
- 60 g seasoned breadcrumbs
- 2 teaspoons milk
- 30 g Parmesan cheese, grated
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 3 mozzarella cheese strings, cut into 1 cm slices
- For the topping:
- 120 ml marinara sauce
- 2 tablespoons panko breadcrumbs
- 20 g Parmesan cheese, grated
- 1 tablespoon butter, melted
- 1 tablespoon fresh parsley, chopped
- 120 g mozzarella cheese, shredded
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with foil and spray with cooking spray.
- Heat olive oil in a pan over medium heat. Cook onion and garlic until softened, about 5 minutes. Let cool completely.
- In a large bowl, combine ground chicken, cooled onion mixture, breadcrumbs, milk, Parmesan, egg, parsley, Italian seasoning, and salt. Mix just until combined.
- Pat two-thirds of the chicken mixture onto the prepared baking sheet, forming a 20×10 cm rectangle. Arrange mozzarella string slices down the centre. Top with remaining chicken mixture and shape into a loaf, sealing the cheese inside.
- Spread marinara sauce over the top of the meatloaf and bake for 45 minutes.
- In a small bowl, mix panko breadcrumbs, Parmesan, melted butter, and parsley for the topping.
- After 45 minutes, remove meatloaf from oven. Top with shredded mozzarella and sprinkle with the breadcrumb mixture.
- Return to oven and bake for 15–20 minutes, until golden brown and internal temperature reaches 74°C (165°F).
- Let rest for 10 minutes before slicing and serving.
Notes
- Cool the onions completely before mixing to avoid cooking the egg.
- Don’t overmix the meat mixture for a tender texture.
- Use standard cheese strings for perfect melting without leakage.
- Seal the cheese well to keep it inside while baking.
- Rest before slicing for clean slices and to retain the cheese.
- Ensure internal temperature reaches 74°C (165°F).
- Make ahead: assemble and refrigerate up to 24 hours before baking.
- Storage: refrigerate leftovers up to 3 days or freeze for up to 4 months.
- Reheat covered with foil in a 180°C oven until warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: American