Bobbie's
Comforting Dinners

Chicken Meatloaf with Marinara and Mozzarella

Juicy, flavourful and a lighter take on the classic, finished with melted mozzarella.

Chicken Meatloaf with Marinara and Mozzarella, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 6 1 hour total
Contains meatContains dairyContains gluten

Bobbie's tips: ground turkey works instead of chicken, finely chopped spinach or zucchini adds nutrition, and a meat thermometer is recommended. Leftovers keep in the fridge for up to 4 days and reheat beautifully. Her card lists 280 calories, 28 g protein, 14 g carbohydrates, 12 g fat and 1 g fibre per serving.

Ingredients

  • 1½ lb ground chicken (93% lean)
  • 1 cup breadcrumbs (plain or Italian)
  • ½ cup grated Parmesan cheese
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 large egg
  • 2 tbsp olive oil
  • 1½ tsp Italian seasoning
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 1 cup marinara sauce (sugar-free if desired), divided
  • 1 cup mozzarella cheese, shredded
  • 2 tbsp fresh parsley, chopped (for garnish)

Method

  1. 1

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

  2. 2

    Combine the ingredients: in a large bowl, add the ground chicken, breadcrumbs, Parmesan, onion, garlic, egg, olive oil, Italian seasoning, salt and black pepper.

  3. 3

    Mix: using clean hands or a spoon, mix gently until just combined. Do not overmix, as this can make the meatloaf tough.

  4. 4

    Shape: form the mixture into a loaf shape (about 8 x 4 inches) and place it on the prepared baking sheet or in the loaf pan.

  5. 5

    Bake for 35–40 minutes, or until the chicken is mostly cooked through and firm (internal temperature should reach 165°F / 74°C).

  6. 6

    Add the sauce: remove from the oven and spoon the marinara sauce evenly over the top and sides of the meatloaf.

  7. 7

    Add the cheese: sprinkle the shredded mozzarella generously over the marinara sauce.

  8. 8

    Bake again: return to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly and slightly browned.

  9. 9

    Rest and serve: let the meatloaf rest for 10 minutes before slicing so it holds its shape. Garnish with fresh parsley and serve warm.

From Bobbie's “Bobbie's Dinner Recipes”.