
This chicken Parmesan loaf gives you all that deep, cheesy flavor but feels way lighter than classic versions. Parmesan and Italian herbs kick up the taste and are sure to win over your whole crew.
I whipped this up the first time when I wanted to do something new with ground chicken. It turned out to be a hit—now my kids ask for it all the time for our Sunday family nights.
Ingredients
- Italian herbs—basil, thyme, oregano: bring in a hint of the Mediterranean
- Mozzarella and provolone cheese: the gooey, melty topping everyone loves
- Tomato sauce: slathered on top for a pizza-like kick
- Eggs: make everything hold together nicely
- Chopped garlic: a must-have boost of flavor in the mix
- Shredded Parmesan: turns chicken into something way richer and tastier
- Chicken (ground): makes this loaf lighter than beef
- Breadcrumbs (Italian style): keep things moist while giving a nice bite
- Milk: makes sure your meatloaf doesn't dry out
- Grated onion: sneaks in extra moisture and taste, no big chunks
Step-by-Step Directions
- Final cheese burst:
- Top with provolone slices and a good layer of mozzarella, then toss it back in the oven till melted and a little golden at the edges (5–7 minutes)
- Baking time part one:
- Bake about 55 minutes. It’s done when it hits 165°F inside and looks cooked through
- Shape and layer:
- Spoon the meat mix into your pan. Pat down lightly, spread tomato sauce on top with a spoon
- Grease your pan:
- Rub or spray a loaf pan with oil or butter so nothin’ sticks
- Mix everything up:
- Gentle is key here! Toss chicken, eggs, breadcrumbs, Parmesan, onion, garlic, dried herbs, milk, salt and pepper in a bowl—don’t overwork it
- Get your oven hot:
- Crank oven to 350°F or 176°C. Give it 10 minutes to heat up nice and even
- All done:
- Let it cool out of the oven before you cut into it so the slices hold together
Freshly grated Parmesan makes a world of difference—don’t go for the pre-shredded stuff. The time I made this for my Italian mother-in-law and she asked me how I did it? Top cooking compliment ever.
Storing Leftovers
This keeps great in the fridge for up to 4 days in a tight container. Freezing? Wrap well in foil, put it in a freezer bag and it’ll last 3 months easy. When ready to eat, thaw overnight in the fridge, then heat in the oven at 325°F or 163°C for about 20 minutes or until hot through.
Switch-Ups and Swaps
For lighter fare, grab lean ground chicken and low-fat cheese. Need it gluten-free? Use glutenless breadcrumbs or blitzed oats instead. Throw in diced veggies like spinach, peppers, or carrots if you want even more nutrition going on.

Great Sides
Dollop some creamy mashed potatoes and quick-pan green beans on the side. A crisp salad with balsamic vinaigrette goes real well, too. Want to lean into the Italian vibe? Serve with herb pasta or rich, creamy polenta.
Chef's Tip
Let everything warm to room temp before you start for a smoother blend.
Use a fine grater (microplane) for onion and garlic—they’ll mix in perfectly.
Don’t skip letting it rest 10 minutes when baked—this is how you keep the juices in and your slices holding together.
Frequently Asked Questions
- → What is the best meat to use for this meatloaf?
Minced chicken works great since it keeps the texture soft and moist. You can also mix chicken and turkey for extra flavor.
- → Can Parmesan cheese be swapped out?
Of course! Swap it for Grana Padano or Pecorino if you prefer a bolder taste.
- → How do I keep the meatloaf from drying out?
Eggs and milk keep it moist, but don’t overcook it. Adding tomato sauce also helps retain juiciness.
- → Can I use different herbs?
Yes, feel free to add parsley, cilantro, or any fresh herbs you like for a twist.
- → What pairs well with this meatloaf?
It goes great with mashed potatoes, roasted veggies, or a fresh green salad.