Chicken Parmigiano Meatloaf

Prep Time
Cook Time
1h 20m
Ready In

"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (448.1 g)
  • Calories 604.1
  • Total Fat - 27.6 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 380.7 mg
  • Sodium - 1480 mg
  • Total Carbohydrate - 47.1 g
  • Dietary Fiber - 6 g
  • Sugars - 16.7 g
  • Protein - 41.6 g
  • Calcium - 388.4 mg
  • Iron - 7.3 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.5 mg

Step 1

Place 40cm piece of baking paper on a work bend and spray with oil.

Step 2

Pour half the pasta sauce into a 2 litre (8 cup) ovenproof dish.

Step 3

Preheat oven to 180C/160C fan forced.

Step 4

Combine mince, breadcrumbs and egg in a large bowl.

Step 5

Process onion, carrot, celery, garlic and oregano in a food processor until finely chopped.

Step 6

Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.

Step 7

Shape chicken mixture onto a prepared paper for form a 30cm x20 cm rectangle and top with ham slices and sprinkle with half the cheese.

Step 8

Using paper as a guide, roll meatloaf into a log and then remove paper.

Step 9

Spread panko breadcrumbs over a oven tray and press meatloaf into crumbs to lightly coat.

Step 10

Heat oil in a large frying pan over moderate heat and cook and turn meatloaf for 5 minutes or until browned, transfer to prepared dish with pasta sauce in it.

Step 11

Top with remaining pasta sauce, then remaining cheese and bake for 1 hour or until cooked.

Step 12

Serve sprinkled with parsley.

Tips & Variations

  • Cooking oil spray