Chicken Parm Meatloaf
Prep: 10 minutes plus standing
Bake: 50 minutes • Serves: 8
2 pounds ground chicken
1 can (24 ounces) garlic & herb pasta sauce
1 large egg
1 cup Italian-style breadcrumbs
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon McCormick® pure ground black pepper
Chopped fresh parsley for garnish (optional)
1.Preheat oven to 350°; spray 9 x 5-inch loaf pan with cooking spray. In large bowl, gently mix chicken, 1-1/2 cups sauce, egg, breadcrumbs, 1/2 cup cheese, salt and pepper; spread in prepared pan and bake 40 minutes.
2.Spread top of meatloaf with remaining sauce and sprinkle with remaining 1/2 cup cheese; bake 10 minutes or until cheese is melted and internal temperature reaches 165°. Let meatloaf stand 5 minutes; cut into 8 slices.
3.Serve meatloaf garnished with parsley, if desired.
Approximate nutritional values per serving (1 slice):
305 Calories, 15g Fat (5g Saturated), 131mg Cholesterol, 929mg Sodium,
15g Carbohydrates, 3g Fiber, 4g Sugars, 1g Added Sugars, 28g Protein
Smart Swaps:
> Finely grated zucchini blends easily into the meat mixture, adding moisture and an extra serving of vegetables. Leftovers also make a delicious sandwich filling with marinara and mozzarella for an easy next-day lunch.
