Gluten Free, Low Carb Stuffed Chicken Parmesan Meatloaf
Description
This chicken meatloaf comes with a big surprise. It's stuffed with a cheese mixture that is divine. It's like a lasagna in a meatloaf, all cheesy and juicy. The use of a silicone loaf pan makes it a cinch to remove from the pan, it just slides right out!
Ingredients
Meatloaf:
2 lb. ground chicken
1 c. Three Cheese Garlic Marinara Sauce, divided
4 cloves garlic, minced
2 T. Italian flat leaf parsley, chopped
2 t. Italian seasoning
2 t. onion powder
1 1/2 t. sea salt
1/2 t. freshly ground black pepper
Flling and topping:
1/2 c. full fat Ricotta cheese
1 c. Mozzarella cheese, shredded, divided
1 c. Parmesan cheese, shredded, divided
2 T. Italian flat leaf parsley, chopped
2 t. chives, chopped
1 clove garlic, minced
1/2 t. sea salt
chopped parsley, for garnish
Directions
Preheat oven to 400 degrees.
In a large mixing bowl, combine ground chicken, 1/4 c. marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt and black pepper. Divide mixture into 2 equal portions.
In a separate mixing bowl, combine Ricotta cheese, 1/2 c. Mozzarella cheese, 1/2 c. Parmesan cheese, parsley, chives, garlic and sea salt; mix until all ingredients are combined. Don't over mix.
Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2.75 inch silicone loaf pan, pressing evenly into the pan, reaching all the way to the corners. Make a groove down the center of the meat, then ayer the cheese filling down the center.
Top with the remaining half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer.
Bake 20 minutes. Remove the meatloaf from the oven; top with 1/4 c. Marinara sauce and remaining Mozzarella and Parmesan cheeses. Bake for another 20 minutes.
Remove from oven; slice; top each slice with the remaining marinara sauce and some chopped parsley, if desired.
8 servings.