This is one of my favourites – combining the texture of a meatloaf with the fantastic taste of chicken and parmesan. Why not try it for yourself?



6 Servings

Prep time

15 minutes

Cooking time

25 minutes


405 kcal


  • 680g/ 1½ pounds ground chicken

  • ¾ cup finely chopped mushrooms

  • ½ cup grated Parmesan cheese

  • ¼ cup marinara sauce, plus extra for serving

  • ½ cup chopped fresh basil leaves, plus extra whole leaves for garnish

  • 1 tsp Italian seasoning

  • 1 tsp dried oregano leaves

  • 1 clove garlic, smashed to a paste

  • 1½ cups shredded mozzarella or fontina cheese, plus extra for the top


  • Preheat the oven to 180°C/350°F. Grease six 4 x 2 inch mini loaf pans with cooking spray.
  • Combine the ground chicken, mushrooms, Parmesan, marinara sauce, and basil in a large mixing bowl. Season with Italian seasoning, oregano, and garlic powder, then fold in the shredded cheese.
  • Fill the mini loaf pans with the mixture. Bake for 20 minutes, or until the meatloaves reach an internal temperature of 71°C/160°F. Remove from the oven and sprinkle the tops with shredded cheese. Return to the oven and bake for 2 minutes, or until the cheese is melted. Garnish with fresh basil leaves and serve on top of additional marinara sauce.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories405
  • % Daily Value *
  • Total Fat 15.9g 25%
    • Saturated Fat 2.9g 15%
  • Sodium 742mg 31%
  • Total Carbohydrate 56.7g 19%
    • Sugars 21.1g
  • Protein 12.9g 26%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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