Big-Batch Chicken Parmesan Meatloaf

Prep time: 10min
Total time: 60min
Serves: 8 (2 slices per person)
2 lb
extra lean ground chicken
1 kg
2
eggs
1/2 cup
coarsely grated onion
125 mL
1/2 cup
Italian seasoned breadcrumbs
125 mL
1/2 cup
chopped fresh basil, divided
125 mL
2 tbsp
Parmesan cheese
30 mL
2
cloves garlic, minced
1/2 tsp
salt
2 mL
1 cup
jarred tomato sauce
250 mL
1 cup
shredded mozzarella
250 mL
Per serving (2 slices):
calories
300
fat
17 g
saturated fat
6 g
carbs
10 g
sugar
2 g
protein
27 g
cholestrol
125 mg
fibre
1 g
sodium
520 mg

Directions

  1. Mix ground chicken with eggs, onion, breadcrumbs, half the basil, Parmesan, garlic and salt until just combined. Divide in half and form into 2 free-form "loaves"; each about 6 x 3.5 in. (15 x 9 cm). Place both on large foil-lined baking sheet.

  2. Spread each loaf with tomato sauce. Bake in oven preheated to 400°F(200°C) for 45 min. Sprinkle each loaf with mozzarella and continue to bake another 5 to 7 min. or until cheese is melted and meat thermometer inserted in centre registers 185°F (85°C).

  3. Garnish with remaining basil. Serve with more heated tomato sauce, if desired, as accompaniment to spaghetti.

Tip

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.