Chicken Parmesan Meatloaf

I hate meatloaf.  The Picky Apple hates meatloaf.  The Little Apple?  Well, he just hates meat, period.  So I tend to gloss over any recipes for meatloaf that come my way.  BUT The Picky Apple and I DO love Chicken Parmesan, so when I saw this recipe for Chicken Parmesan Meatloaf, I decided to check it out.  Chicken Parmesan in meatloaf form.  An interesting concept!  This is a meatloaf I like!  I cooked ours in a Pampered Chef mini loaf pan.  Next time I make it, I will add a bit more sauce to the top.

Chicken Parmesan Meatloaf

recipe from What’s Cookin’ Chicago?

Ingredients:

• 1 lb ground chicken
• 1 egg
• 1/4 cup breadcrumbs (Picky Apple Note: I substituted almond meal to keep it gluten-free)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup pasta sauce (homemade or store bought)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. 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.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal – Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40-45 minutes. 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. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.