Stuffed Chicken Parm Meatloaf

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This recipe is not as quick as the others, but it is easy, and comes in at just 4g net carbs per serving.

The ingredients are broken down into sections (meatloaf and the filling), which might be a little confusing, so here’s the full list of combined ingredients you need in the event you’re making a shopping list:

  • 2 lbs ground chicken
  • 1 cup no sugar added marinara sauce
  • 14 cloves garlic minced
  • 4 tbsp Italian flat leaf parsley chopped
  • 2 tsp Italian seasoning
  • 2 tsp onion powder
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp chives chopped
  • 1 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese (full fat)
  • 1 cup shredded mozzarella cheese

For the marinara sauce, I typically recommend Rao’s No Sugar Added Marinara sauce, but honestly you can use whatever sauce you want, as long as there’s no sugar added. (Tomatoes are inherently carby, and most normal sauces add more sugar for some reason.)

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Stuffed Chicken Parm Meatloaf

Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken, meatloaf
Servings: 8
Calories: 299kcal

Equipment

  • oven
  • 9.25 x 5.25 x 2 3/4 loaf pan

Ingredients

Meatloaf

Filling/Topping

  • 1/2 cup ricotta cheese full fat
  • 1 cup shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 tbsp Italian flat leaf parsley chopped
  • 2 tsp chives chopped
  • 10 cloves garlic minced
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 400°
  • In a large mixing bowl, combine the ground chicken, 1/4 cup of marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt and black pepper. Divide the mixture into 2 equal portions.
  • In a separate mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, chives, garlic and sea salt. Mix until all ingredients are combined.
  • Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2 3/4 loaf pan. Press evenly into the pan, reaching all the way to the corners.
  • Make a groove down the center of the meat. Layer the cheese filling down the center.
  • Top with the second half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer. Bake for 20 minutes.
  • Remove the meatloaf from the oven and top with 1/4 cup of marinara sauce and remaining mozzarella and Parmesan cheese.
  • Return to the oven and bake for an additional 20 minutes.
  • After slicing the meatloaf, top each slice with the remaining marinara sauce.

Nutrition

Calories: 299kcal | Carbohydrates: 5g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 1112mg | Potassium: 764mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 280mg | Iron: 2mg | Net Carbs: 4g
Nutrition Facts
Stuffed Chicken Parm Meatloaf
Amount Per Serving
Calories 299 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 125mg42%
Sodium 1112mg48%
Potassium 764mg22%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 412IU8%
Vitamin C 4mg5%
Calcium 280mg28%
Iron 2mg11%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie diet.

You could also absolutely swap out the ground chicken for beef, or a 50/50 mix of ground beef and ground sausage. All of the other instructions stay the same.

Inspired by the original recipe at Peace, Love and Low-Carb.

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