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Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. This meatloaf makes a great dinner and leftovers are perfect tucked in a hamburger bun!
Alright, don’t linger, let’s task this chicken parmesan meatloaf formula with 21 elements which are definitely easy to obtain, and we have to process them at the very least through 16 actions. You should expend a while on this, so the resulting food could be perfect.
Composition for Chicken Parmesan Meatloaf:
- Make ready meatloaf
- You need 1 lb ground chicken or turkey, lean
- Provide 1 lb for boneless, skinless chicken thighs
- Give 2 of eggs
- Need 1 1/2 tsp - salt
- Require 1/2 cup - shredded parmesan cheese
- Give 2/3 cup of italian style bread crumbs
- Need 2 tbsp for extra virgin olive oil
- Take 2 packages - of mozzarella, 8 ounces each
- Give 3 - garlic cloves, minced
- Take for sauce
- Need 28 oz of can crushed tomatoes
- Require 2 tbsp - tomato paste
- You need 3 of garlic cloves, minced
- Give 1 tbsp olive oil
- Give 1 tsp for oregano
- Prepare 1/2 tsp of basil
- Require 1 tsp - salt
- Require for sides
- Make ready 1 lb of dried pasta cooked according to package directions
- Take 8 cup of cooked mashed potatoes
Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Chicken Parmesan Meatloaf is packed with all of the garlic kicked-up tomato sauce, herbs, and melty cheese of the original namesake dish in a more nutritious, quickly made version with a fraction of the mess of the original. Meatloaf is a traditional American comfort food, often times made with a mixture of ground beef, pork and veal.
Chicken Parmesan Meatloaf steps:
- In food processor or blender, pulse chicken thighs until it resembles ground chicken. About 8-10 pulses. Set aside.
- In large stock pot, start your sauce first.
- On medium heat, add olive oil and heat. Add in garlic and cook 30 seconds - one minute being careful not to brown. Add in your tomato paste and stir.
- Cook 1 minute then add crushed tomatoes.
- Add in your spices and salt and turn down to low. Stir, cover and cook 30 minutes.
- Now take your ground chicken, the processed chicken thighs and eggs, salt, garlic, oil bread crumbs and shredded cheese. Mix together well.
- Place a piece of parchment, about 14 " long on your counter. Take half of the meat mixture and pat it out to about a 13" by 8" rectangle.
- Take the mozzarella cheese and cut both packages up into 6 lengthwise pieces.
- Save 4 pieces to place over meatloaf later.
- Take 8 of the pieces and place in middle of meatloaf.
- Leave one inch clear at ends.
- Take rest of meat mixture and place over cheese. Roll meat into a loaf shape making sure to seal ends and no cheese is poking through.
- Use the parchment you formed it on to transfer to baking dish or tray with sides to catch liquids.
- Cook in a preheated 350°F oven for 60-75 minutes. Meatloaf should be just about cooked through. Remove from oven and pour 1/2 cup of cooked sauce then reserved cheese slices over top and cook another 10 -15 minutes.
- Serve over pasta or mashed potatoes with extra sauce on the side.
- Recipe by taylor68too.
But for a different twist, I decided to make a meatloaf with ground chicken instead. My inspiration was the ever popular Chicken Parmesan. Chicken Parmesan Meatloaf - prouditaliancook.com […] Hello and Welcome! I'm Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook.
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