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5 from 2 votes

Stuffed Chicken Parm Meatloaf

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


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




  • 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


  • 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.


Sodium: 1112mg | Iron: 2mg | Calcium: 280mg | Vitamin C: 4mg | Vitamin A: 412IU | Sugar: 2g | Fiber: 1g | Potassium: 764mg | Cholesterol: 125mg | Calories: 299kcal | Saturated Fat: 8g | Fat: 18g | Protein: 30g | Carbohydrates: 5g | Net Carbs: 4g