Family Foods

Big Batch Chicken Parmesan Meatloaf

Makes 10 By Sobeys

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 

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.