Chicken Meatloaf Parm

by Jeanette Donnarumma 2:01 PM, February 23, 2017

Rachael Ray Show

Aired February 23, 2017

Serves 4-6 servings

Scroll down below to see how this recipe was made on Facebook Live!


2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons dried oregano
Salt and pepper, to taste
2 pounds ground chicken
2 eggs, beaten
1 1/2 cups Italian seasoned breadcrumbs
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
3 tablespoons flat-leaf parsley, stemmed and chopped
1 teaspoon dried red chili flakes
1 cup marinara sauce, store-bought or homemade, divided
2 cups mozzarella, shredded
4 to 5 basil leaves, finely chopped, for garnish


Preheat oven to 375°F.
Heat olive oil in a medium-size skillet over medium-high heat. Once hot, add onions and sauté until softened and slightly browned, about 4-5 minutes. Add garlic and oregano, and continue to cook for 2-3 minutes or until fragrant. Season with salt and pepper, and remove from heat; reserve and cool.
In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, milk, Parm, parsley, chili flakes, salt and pepper with your hands. Be careful not to overmix.
Place a piece of parchment paper on a large baking sheet. Place the chicken mixture on the baking sheet and form it into a long loaf shape. Spoon 1/2 cup of marinara sauce over the top of the meatloaf. Bake in the oven for 50-55 minutes, or until the internal temperature reaches 160°F.
Preheat your broiler. Top the meatloaf with remaining 1/2 cup marinara sauce and shredded mozzarella. Broil until bubbly and browned on top, about 1-2 minutes.
Garnish with basil leaves, sliced and serve.


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