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Big Batch Chicken Parmesan Meatloaf
Makes 10
By Sobey's

Directions

  1. Mix ground chicken with eggs, onion, breadcrumbs, half the basil, Parmesan, garlic and salt until just combined. Divide in half and form into 2 free-form “loaves”; each about 6 x 3.5 in. (15 x 9 cm). Place both on large foil-lined baking sheet.
  2. Spread each loaf with tomato sauce. Bake in oven preheated to 400°F(200°C) for 45 min. Sprinkle each loaf with mozzarella and continue to bake another 5 to 7 min. or until cheese is melted and meat thermometer inserted in centre registers 165°F (74°C).
  3. Garnish with remaining basil. Serve with more heated tomato sauce, if desired, as accompaniment to spaghetti.
Ingredients:
  • 2 lb (1 kg) extra lean ground chicken
  • 2 eggs
  • 1/2 cup (125 mL) coarsely grated onion 
  • 1/2 cup (125 mL) Italian seasoned breadcrumbs 
  • 1/2 cup (125 mL) chopped fresh basil, divided 
  • 2 tbsp (30 mL) Parmesan cheese 
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1 cup jarred (250 mL) tomato sauce 
  • 1 cup (250 mL) shredded mozzarella