Chicken Parmesan Meatloaf with a cheese tunnel in the center, bread crumb coating on the outside, and topped with marinara and more cheese!
Meatloaf is a topic of controversy in my household. I like mine moist and with a slather of tomato based sauce. My husband likes it firm and naked (no sauce). It’s not that his version is awful—it is delicious, but not what I grew up with.
In fact, at the beginning of our marriage, we had a meatloaf cook-off one night for dinner. We both made our own and after tasting each other’s creation, I tossed mine aside and ate his. Mine was a bit too wet and had too much tomato sauce. In my humble defense, I was a novice meatloaf maker. But then, so was he…regretfully, his meatloaf won fair and square.
One meatloaf I now make that my husband really likes is the one pictured here. A fan of cheese, he loves the gooey mozzarella tunnel. Additionally, the texture of the meat and the marinara sauce work for him as well. Not only does he like it, he REALLY likes it. Vindication for me!
Here are a few visuals to help you out…
This recipe requires a one pound block of mozzarella cheese. One third is lopped off and cut into 1/8 inch slices. It dresses up the outside of the loaf while the larger piece is the filler.
The loaf is formed on a greased plastic wrap because the filling is extremely sticky. I work with greased hands to press and shape the chicken mixture into a rectangle. The large block of cheese goes smack dab in the center.
The whole kit and caboodle is wrapped up snug as a bug in a rug. (Sorry, I work with kids almost 10 hours a day!)
Here it is, breaded and all.
Bake it and when it looks like this…
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