Chicken Parmesan meatloaf
Prep Time
Cooking Mode
900 g (2 lb.) lb. extra lean ground chicken
2 eggs
125 mL (½ cup) cup finely chopped onion
125 mL (½ cup) cup Italian seasoned breadcrumbs
125 mL (½ cup) cup chopped fresh basil, divided
30 mL (2 tbsp.) tbsp. fresh parmesan
2 cloves garlic, minced
2 mL (½ tsp.) tsp salt
250 mL (1 cup) cup store-bought tomato sauce
250 mL (1 cup) cup shredded mozzarella
1 package fettuccine nests
900 g (2 lb.) lb. extra lean ground chicken
2 eggs
125 mL (½ cup) cup finely chopped onion
125 mL (½ cup) cup Italian seasoned breadcrumbs
125 mL (½ cup) cup chopped fresh basil, divided
30 mL (2 tbsp.) tbsp. fresh parmesan
2 cloves garlic, minced
2 mL (½ tsp.) tsp salt
250 mL (1 cup) cup store-bought tomato sauce
250 mL (1 cup) cup shredded mozzarella
1 package fettuccine nests
Directions
1Preheat oven to 200°C (400°F).
2Mix ground chicken with eggs, onion, breadcrumbs, half the basil, Parmesan, garlic, and salt until just combined.
3Divide in half and form into 2 free-form "loaves"; each about 15 x 9 cm (6 x 3.5 in.). Place both on a large foil-lined baking sheet.
4Spread each loaf with tomato sauce. Bake for 45 minutes. Sprinkle with mozzarella and continue to bake for another 5 to 7 minutes or until cheese is melted and a meat thermometer inserted in centre reads 74°C (165°F).
5Garnish with remaining basil. Serve with pasta and some more heated tomato sauce, if desired.
6These meatloaves are just as delicious made with ground turkey, beef or pork. Serve one loaf for dinner and save the other for leftovers during the week, including cold in sandwiches.
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Personal Note
Personal Note