Ingredients
2
tablespoons olive oil
1
cup diced onions
3
cloves finely chopped garlic
1 1/2
lb ground chicken
1
cup Progresso™ panko crispy bread crumbs
1/4
cup milk
1
egg
2
tablespoons grated Parmesan cheese
2
tablespoons chopped fresh parsley
1/2
teaspoon salt
1/4
teaspoon black pepper
1/2
teaspoon crushed red pepper flakes, if desired
6
oz mozzarella cheese, cut into planks
1
cup marinara sauce
1/2
cup Progresso™ panko crispy bread crumbs
1
clove finely chopped garlic
2
tablespoons butter
3
tablespoons grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
Serve with remaining marinara sauce.
