Chicken Parmesan Meatloaf
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    préparation
    10minutes
    cuisson
    50minutes
    servings
    8
    type of dish
    Main course
    préparation
    10minutes
    cuisson
    50minutes
    servings
    8
    type of dish
    Main course
    Chicken Parmesan Meatloaf
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      10minutes
      cuisson
      50minutes
      servings
      8
      type of dish
      Main course
      préparation
      10minutes
      cuisson
      50minutes
      servings
      8
      type of dish
      Main course
      ingredient
      • 900 g (2 lb.) extra lean ground chicken
      • 2 egg(s)
      • 125 mL (1/2 cup) finely chopped onion
      • 125 mL (1/2 cup) Italian seasoned breadcrumbs
      • 125 mL ( 1/2 cup) chopped fresh basil divided
      • 30 mL(2 tbsp.) fresh parmesan
      • 2 cloves of garlic minced
      • 2 mL(1/2 tsp.) salt
      • 250 mL (1 cup) store-bought tomato sauce
      • 250 mL (1 cup) shredded mozzarella
      • 900 g (2 lb.) extra lean ground chicken
      • 2 egg(s)
      • 125 mL (1/2 cup) finely chopped onion
      • 125 mL (1/2 cup) Italian seasoned breadcrumbs
      • 125 mL ( 1/2 cup) chopped fresh basil divided
      • 30 mL(2 tbsp.) fresh parmesan
      • 2 cloves of garlic minced
      • 2 mL(1/2 tsp.) salt
      • 250 mL (1 cup) store-bought tomato sauce
      • 250 mL (1 cup) shredded mozzarella
      prep time
      1. Preheat oven to 200°C (400°F).
      2. Mix ground chicken with eggs, onion, breadcrumbs, half the basil, Parmesan, garlic, and salt until just combined.
      3. Divide in half and form into 2 free-form «loaves»; each about 15 x 9 cm (6 x 3.5 in.). Place both on a large foil-lined baking sheet.
      4. Spread each loaf with tomato sauce. Bake for 45 minutes. Sprinkle with mozzarella and continue to bake for another 5 to 7 minutes or until cheese is melted and a meat thermometer inserted in centre reads 74°C (165°F).
      5. Garnish with remaining basil. Serve with pasta and some more heated tomato sauce, if desired.

      CHEF’S SECRET

      These meatloaves are just as delicious made with ground turkey, beef or pork. Serve one loaf for dinner and save the other for leftovers during the week, including cold in sandwiches