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The Boat Shed Kitchen

Chicken Parmesan Meatloaf

This Chicken Parmesan Meatloaf takes everything you love about the classic Italian dish and transforms it into individual, protein-packed mini loaves. With Parmesan, herbs, garlic, and optional melty mozzarella, it’s flavorful, tender, and perfect for an easy dinner with a twist.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 mini loaves
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped parsley
  • 3 garlic cloves minced
  • 1 egg beaten
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup milk
  • 2 tbsp olive oil
  • 1/4 cup grated mozzarella cheese optional

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix ground chicken.
  3. Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper until well combined.
  4. Stir in milk to moisten the mixture.
  5. Divide into four equal portions and shape into small loaves.
  6. Place on a greased baking sheet, drizzle with olive oil.
  7. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).
  8. See full steps with tips & photos → https://theboatshedcafe.com/chicken-parmesan-meatloaf/

Notes

• Don’t overmix the meat to keep the texture light.
• Use a meat thermometer for precise doneness.
• Let rest 3–5 minutes before serving for clean slices.