Big Batch Chicken Parmesan Meatloaf

Prep time: 10min
Total time: 70min
Serves: 8
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 165°F (74°C).

  3. Garnish with remaining basil. If desired, serve with spaghetti and additional tomato sauce.