Parmesan Chicken Meatloaf

Did you like that mash-up between two American classics that I posted earlier this week?  Buffalo wings and mac and cheese.  Two very comforting favorites that you wouldn't think to put together but when you do they sing in perfect harmony.  Together they make the wonder that is Buffalo Chicken Casserole.  This is another recipe kind of like that.

If an Italian classic were to make a love child with another American classic, what you'd end up with is this Parmesan Chicken Meatloaf.  It has the flavor of Parmesan Chicken (minus the crispiness) but is shaped and served like a meatloaf.  Given that Chris LOVES Parmesan Chicken (it is his absolute go-to menu item at ANY Italian restaurant) yet hates meatloaf I was skeptical on how he'd react to this.  Thankfully he found this dish to be more akin to Parmesan Chicken so he gave it his stamp of approval and asked me to add it to the rotation.  I breathed a big sigh of relief because now I can give him the flavor he loves without the complicated mess of breading and frying chicken.  Win!

You know what's a bigger win?  The fact that Joelen, the mastermind behind this recipe, provides make-ahead/freezer directions.  Yup, stock your freezer with these babies for a quick and delicious man-pleasing meal :).  By the way, I didn't personally test this recipe on children since I don't have any of those but I'm willing to bet they'd love this, too!

One Year Ago: Italian Stuffed Chicken Breast

Parmesan Chicken Meatloaf
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Ingredients

• 1 lb ground chicken (ground turkey can be substituted...but then it'd be Parmesan Turkey Meatloaf which doesn't quite have the same ring, now does it?  Just don't use ground beef.)
• 1 egg
• 1/4 breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup pasta sauce (homemade or store bought)
• 1/2 cup shredded Italian cheese blend
• Minced parsley for garnish

Directions

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. 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.
3. 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.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. 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.

Source: Joelen's Culinary Adventures