Chicken Parmesan Meatloaf in Your Pressure Cooker
A hearty, cheesy meatloaf with garlic, parsley, lemon zest, mozzarella, and classic Italian flavors – cooked tender and juicy thanks to pressure cooker magic.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ pounds ground chicken preferably thighs
- ⅔ cup panko breadcrumbs gluten free if needed
- ¼ cup onion finely minced
- 2 tablespoons parsley minced
- 2 cloves garlic minced
- 1 teaspoon lemon zest from 2 small lemons
- 2 eggs
- ¾ cup Pecorino Romano or Parmesan cheese shredded
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper freshly ground
- 14 ounce crushed tomatoes canned
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon crushed red pepper flakes
- 4-6 ounces mozzarella freshly shredded
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or grease it lightly.
- In a large bowl, mix ground chicken with panko, onion, parsley, garlic, lemon zest, eggs, cheese, 1 teaspoon salt, and pepper just until combined.
- Shape the mixture into a loaf and place it on the prepared baking sheet. Smooth the top.
- Sprinkle the remaining ½ teaspoon salt over the top for flavor enhancement.
- Bake for 30-35 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for 5-10 minutes before slicing and serving to lock in juices.
Notes
Serve with warm tomato sauce and a side salad. Make ahead and freeze slices for meal prep.