Parmesan-Chicken Meatloaf
Pane-bistecca
Parmesan-chicken meatloaf with an extra Parmesan topping – simply irresistible! Meatloaf with a difference!
Serving a different kind of meatloaf—not the usual ground beef loaf—but a chicken meatloaf was something new for me. The meat was juicy, and the Parmesan and spices made it taste great. I will definitely be baking this meatloaf again.
Serving a different kind of meatloaf—not the usual ground beef loaf—but a chicken meatloaf was something new for me. The meat was juicy, and the Parmesan and spices made it taste great. I will definitely be baking this meatloaf again.
Ingredients
650 g ground Chicken
80 g Parmesan grated
1 gluten-free stale Bread roll, ca. 60 g grated
2 Eggs
6 Garlic cloves, chopped
1 tsp Italian Herbs dried
1 tsp Paprika
Salt and Pepper
Chili Flakes
20 ml Milk
40 g Butter
2 Garlic cloves, chopped
20 g Parmesan grated
½ Bunch Parsley, chopped
Pepper
Topping
Instructions
1
Step 1
Line a cake pan with parchment paper.
2
Step 2
In a food processor, mix the chicken, breadcrumbs, Parmesan cheese, eggs, spices, garlic, and milk well.
3
Step 3
Pour the mixture into the lined cake tin and smooth the top. Bake in the oven at 180°C for 45-50 minutes.
4
Step 4
Meanwhile, slowly heat the ingredients for the topping until the cheese has melted, then spread it over the meatloaf.
5
Step 5
Bake in the oven for another 10 minutes. Leave to stand for approx. 5 minutes before slicing!
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