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Alright, don’t linger, let’s approach this chicken parmesan meatloaf formula with 21 materials which are undoubtedly easy to receive, and we have to process them at the very least through 16 methods. You should expend a while on this, so the resulting food could be perfect.
Composition of Chicken Parmesan Meatloaf:
- Need meatloaf
- Prepare 1 lb - ground chicken or turkey, lean
- Give 1 lb boneless, skinless chicken thighs
- Provide 2 of eggs
- Make ready 1 1/2 tsp - salt
- Provide 1/2 cup of shredded parmesan cheese
- Get 2/3 cup - italian style bread crumbs
- Make ready 2 tbsp extra virgin olive oil
- Require 2 packages of of mozzarella, 8 ounces each
- Take 3 - garlic cloves, minced
- Require for sauce
- Need 28 oz can crushed tomatoes
- You need 2 tbsp for tomato paste
- Take 3 - garlic cloves, minced
- Take 1 tbsp of olive oil
- Give 1 tsp - oregano
- Make ready 1/2 tsp basil
- Provide 1 tsp of salt
- Make ready - sides
- Make ready 1 lb - dried pasta cooked according to package directions
- You need 8 cup cooked mashed potatoes
Chicken Parmesan Meatloaf start cooking:
- In food processor or blender, pulse chicken thighs until it resembles ground chicken. About 8-10 pulses. Set aside.
- In large stock pot, start your sauce first.
- On medium heat, add olive oil and heat. Add in garlic and cook 30 seconds - one minute being careful not to brown. Add in your tomato paste and stir.
- Cook 1 minute then add crushed tomatoes.
- Add in your spices and salt and turn down to low. Stir, cover and cook 30 minutes.
- Now take your ground chicken, the processed chicken thighs and eggs, salt, garlic, oil bread crumbs and shredded cheese. Mix together well.
- Place a piece of parchment, about 14 " long on your counter. Take half of the meat mixture and pat it out to about a 13" by 8" rectangle.
- Take the mozzarella cheese and cut both packages up into 6 lengthwise pieces.
- Save 4 pieces to place over meatloaf later.
- Take 8 of the pieces and place in middle of meatloaf.
- Leave one inch clear at ends.
- Take rest of meat mixture and place over cheese. Roll meat into a loaf shape making sure to seal ends and no cheese is poking through.
- Use the parchment you formed it on to transfer to baking dish or tray with sides to catch liquids.
- Cook in a preheated 350°F oven for 60-75 minutes. Meatloaf should be just about cooked through. Remove from oven and pour 1/2 cup of cooked sauce then reserved cheese slices over top and cook another 10 -15 minutes.
- Serve over pasta or mashed potatoes with extra sauce on the side.
- Recipe by taylor68too.
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