Big Batch Chicken Parmesan Meatloaf

Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Makes: 8


  1. 2 lb (1 kg) extra lean ground chicken
  2. 2 eggs
  3. 1/2 cup (125 mL) coarsely grated onion
  4. 1/2 cup (125 mL) Italian seasoned breadcrumbs
  5. 1/2 cup (125 mL) chopped fresh basil, divided
  6. 2 tbsp (30 mL) Parmesan cheese
  7. 2 cloves garlic, minced
  8. 1/2 tsp (2 mL) salt
  9. 1 cup (250 mL) jarred tomato sauce
  10. 1 cup (250 mL) shredded mozzarella


  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. If desired, serve with spaghetti and additional tomato sauce.
These meatloaves are just as delicious made with ground turkey, beef or pork. Serve one loaf for dinner and save the other for leftovers during the week, including cold in sandwiches.