From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Chicken Meatloaf with Marinara and Mozzarella
Juicy, flavourful and a lighter take on the classic, finished with melted mozzarella.
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)
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- 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
Mix: using clean hands or a spoon, mix gently until just combined. Do not overmix, as this can make the meatloaf tough.
- 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
Bake for 35–40 minutes, or until the chicken is mostly cooked through and firm (internal temperature should reach 165°F / 74°C).
- 6
Add the sauce: remove from the oven and spoon the marinara sauce evenly over the top and sides of the meatloaf.
- 7
Add the cheese: sprinkle the shredded mozzarella generously over the marinara sauce.
- 8
Bake again: return to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly and slightly browned.
- 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.
Get this in a pack
Chicken Meatloaf with Marinara and Mozzarella is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026