Stuffed Chicken Parmesan Meatloaf
This Keto Stuffed Chicken Parmesan Meatloaf is a rich, cheesy, keto comfort food that is sure to become a new favorite for everyone. Lasagna and parma chicken in one!
Ingredients
- 1 egg
- ⅓ cup finely diced onion
- ¼ cup of milk
- 2 garlic cloves, minced
- ½ cup seasoned breadcrumbs
- ¼ cup grated Parmesan
- ½ teaspoon of salt
- 2 pounds of ground chicken
- 3 fillets of mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons of olive oil
- 1 teaspoon Italian seasoning
Garnish
- 1 tablespoon of melted butter
- 1 cup grated mozzarella cheese
- ½ cup marinara sauce
- 1 tablespoon chopped fresh parsley
- 2 tablespoons of panko breadcrumbs
- 1 ½ tablespoon grated Parmesan
Instructions
First, preheat oven to 400 ° F. Line baking dish with foil and spray with cooking spray.
Then, cook the onion and garlic in olive oil over medium heat until softened. Cool completely.
Combine all meatloaf ingredients in a large bowl until well combined.
Place 2/3 of the mixture on the loaf pan and form an 8 "x4" square. Hollow out in the middle and add the cheese. Top with remaining meat mixture and form a cheese loaf to seal.
Garnish with marinara sauce and cook for 45 minutes.
Combine breadcrumbs, butter, Parmesan and parsley.
Top the meatloaf with mozzarella and breadcrumbs. Bake for an additional 15 to 20 minutes or until the center of the loaf reaches 165 ° F.
Let cool 10 minutes before slicing.
Happy Cooking Time.
