Make Ahead Chicken Parmesan Meatloaf Food

MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF

Steps:

• Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
• In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
• Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
• Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
• Serve with remaining marinara sauce.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
• Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
• Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

CHICKEN PARM MEATLOAF

Steps:

• Preheat oven to 350 F and line a sheet pan with parchment paper.
• Add the onion, garlic, parsley and basil to a food processor and pulse until finely chopped. Transfer to a medium sized bowl.
• Add 3/4 cup of marinara, bread crumbs, parmesan, egg, Italian seasoning, salt and pepper. Stir to combine. Add the ground chicken and mix to combine.
• Transfer the mixture to the prepared sheet pan and shape into an 8x4 inch loaf.
• Bake for 45 minutes.
• Remove from the oven and brush with remaining 1/4 cup marinara sauce. Top with the shredded mozzarella and continue baking for 10-15 minutes.
• Meanwhile, melt the butter in a medium skillet over medium heat. Add the panko and garlic powder. Toast, about 3-4 minutes. Transfer to a small bowl and let cool several minutes, before stirring in the parmesan, parsley and basil. Season with salt and pepper.
• Garnish the meatloaf with some of the bread crumb mixture and a sprig of basil. Serve remaining bread crumb mixture and more marinara sauce on the side.

MAKE-AHEAD CHICKEN-PARMESAN MEATLOAF

Steps:

• Place 3/4 cup mozzarella and 1/2 cup pasta sauce in separate freezer-weight containers; place in freezer. Mix remaining mozzarella and pasta sauce with all remaining ingredients just until blended; shape into 4 loaves. Place on baking sheet. Freeze 1 hour or until firm.
• Transfer meatloaves to large freezer-weight resealable plastic bag. Freeze up to 1 month.
• When Ready to Serve
• Heat oven to 375�F. Place (frozen) meatloaves in 9-inch square baking dish sprayed with cooking spray. Bake 45 min. or until done (165�F).
• Meanwhile, transfer (frozen) mozzarella and pasta sauce to separate microwaveable containers. Microwave on MEDIUM-LOW (30%) 2 to 3 min. or just until thawed.
• Top meatloaves with pasta sauce and mozzarella; bake 3 to 4 min. or until mozzarella is melted.