Chicken Parm Meatloaf

chicken parm loaf 2For dinner tonight, I suggested we have chicken parm while my husband felt like having meatloaf.  Since marriage is all about compromise, I decided to try making a chicken parm meatloaf.  To ensure the kids ate their veggies without a fuss, I also made sure to add some cooked spinach to the party as well.  Happy to report that the family decided this was a keeper!


  • Favorite tomato sauce or make a quick sauce (see below)
  • 1 -5 oz bag of fresh spinach
  • 1 lb chicken sausage, casing removed (I used the basil parm chicken sausage from the poultry farm)
  • 2 lb ground chicken
  • 3 cloves garlic, minced
  • 2 eggs
  • 1 c bread crumbs
  • 3/4 c pecorino romano
  • salt and pepper to taste
  • 1 c shredded mozzarella


  • Preheat oven to 350F
  • If making your own tomato sauce, add spinach to the same pot and cover until it’s cooked (or boil spinach separately)
  • In a large bowl, add eggs, garlic, all of the chicken, bread crumbs, pecorino romano, salt, and pepper
  • Using a slotted spoon, remove spinach and add to the large bowl (don’t worry about adding some of the tomato sauce
  • Form the meat mixture into a loaf and place in a baking dish (I used a deep Le Creuset casserole dish so I did not need to grease the pan)
  • If your meat mixture won’t form into a loaf, add additional bread crumbs (1/4 c at a time). If too dry, add a little tomato sauce to the mixture.
  • Top loaf with a thin layer of tomato sauce and save the rest for your side dish or another use.
  • Bake uncovered for about 55 min or until the internal temperature reaches 165
  • Sprinkle mozzarella on the top and place back in the oven for 5-10 min (until the cheese is melted)
  • Slice, serve and enjoy!

Quick tomato sauce


  • 1T extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1 – 28 oz can crushed tomatoes
  • 1 t dried or a few leaves of fresh basil
  • 1 t salt
  • .5 t black pepper


  • In a small saucepan, saute garlic in extra virgin olive oil
  • Add remaining ingredients
  • Bring to a boil and stirring occasionally
  • Simmer for 15 min
  • Optional: Add 1T of pecorino romano to the sauce at the end

chicken parm loaf



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