Parmesan Chicken Meatloaf

On Pinterest, I stumbled upon a Chicken Parmesan Meatloaf, an original Joelen’s recipe, from her blog What’s Cookin’ Chicago. I was intrigued as despite several attempts at making meatloaf, both beef and turkey, my family has yet to like one. I followed the original recipe and it was very good and a definite hit.

A few minor recipe tweaks takes it one step further to have a healthier profile. I also increased the meat to better serve our family of 5. If you have less than 5, the leftovers are also wonderful!

I use a prepared pasta sauce (Cabernet Marinara) to make it even easier and I often prepare the loaf in the morning (minus baking). This helps make it a very easy dinner recipe.

Why Healthy

  • Using ground chicken for meatloaf shaves some calories off and reduces the fat in half (depending on the cut of beef).
  • Using whole wheat bread crumbs adds some fiber.



Parmesan Chicken Meatloaf

A healthy "rebuild" for a tradtional family favorite.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 1 hr 15 mins


2 Pounds Ground Chicken
1 Egg
2 Egg Whites
1 Cup Whole Wheat Breadcrumbs
1 Tablespoon Dried Oregano
1 Teaspoon Dried Basil
1 Teaspoon Onion Powder
2-3 Cloves of Garlic, Finely Minced
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Salt
1 Cup Grated Parmesan Cheese
1 Cup Pasta Sauce (Homemade or Store Bought)
1 Cup Reduced Fat Italian Cheese Blend


Preheat the oven to 350 degrees. Lightly spray a large loaf pan with cooking spray, then set aside.
In a large bowl, mix the meat, egg and egg whites, breadcrumbs, seasonings, and Parmesan cheese with your hands.
Place the mixture into the prepared pan.
Spread the pasta sauce over the loaf.
Bake for 1 hour and 15 minutes.
Add the cheese on the top of the loaf and bake for another 5-10 minutes to melt the cheese.
Remove from oven and let it sit for about 5 minutes before slicing.


4 Responses to “White Bean Chicken Chili”

  1. Barbara — November 18, 2011 @ 7:16 pm

    I’m glad to read that cannellini beans work just as well as garbanzo beans, since I really don’t care for garbanzos. I thought maybe the cannellini’s might fall apart more easily, but since they’re listed in the recipe I’m going with that! Today is just the sort of day that makes me think about making white chili – and then your recipe arrived! Good timing!


    recipe Reply:

    Barb, I was never fond of garbanzo beans myself which is why I started using cannellini beans instead. Though I have learned to appreciate garbanzo beans, I still use cannellini in this recipe. As long as you do not cook them too long, they hold together nicely in this recipe.


  2. Barbara — November 21, 2011 @ 11:05 pm

    The recipe lists 1/4 cup cornmeal. At the end where you say to “add 1/4 cup of the polenta to thicken”, is that where you add the cornmeal? and it’s just uncooked cornmeal, correct?


    recipe Reply:

    Barb, yes, just add the uncooked cornmeal.


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