Ingredients
Equipment
Method
Instructions
- Preheat the oven to 400°F (200°C). Lightly spray a 9x5-inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, minced garlic, 1/2 cup of the spaghetti sauce, 1/4 cup of the shredded mozzarella, and a pinch of salt. Mix gently until evenly combined.
- Transfer the chicken mixture to the prepared loaf pan and spread it into an even layer.
- Cover the loaf pan with aluminum foil and bake for 25 minutes.
- Remove the pan from the oven and carefully uncover. Spread the remaining spaghetti sauce evenly over the meatloaf, then sprinkle the remaining shredded mozzarella cheese over the top. Finish with a pinch of Italian seasoning.
- Return the meatloaf to the oven uncovered and bake for another 12 minutes, or until the center reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly browned.
- Remove from the oven and allow the meatloaf to rest in the pan for 5 minutes before slicing.
- Slice and serve warm with additional spaghetti sauce spooned over the top, if desired.
Notes
For the juiciest meatloaf, avoid overmixing the ground chicken mixture.
Use an instant-read thermometer to make sure the center of the meatloaf reaches 165°F (74°C).
Let the meatloaf rest for 5 minutes before slicing so it holds together more easily.
Additional warmed spaghetti sauce can be served on the side or spooned over each slice.