This Stuffed Chicken Parmesan Keto Meatloaf is rich, cheesy, keto comfort food, sure to become a new favorite for everyone. Lasagna and chicken parm in one!
Stuffed Chicken Parmesan Keto Meatloaf
This keto meatloaf recipe is the real deal. It isn't the dry boring loaf of mystery meat that your mom used to force feed you as a child. Don't let the word meatloaf and the negative connotation that often comes with it fool you! This juicy, cheesy Stuffed Chicken Parmesan Keto Meatloaf tastes like a big tray of lasagna met up with some chicken parmesan, dimmed the lights and got a little romantic in the oven!
how to make gluten free meatloaf
My Three Cheese Garlic Marinara Recipe just made things official. This low carb meatloaf recipe was the first time I made a meatloaf in a silicone loaf pan. It was a game changer. The meatloaf just slides right out and clean up was a cinch. There is no going back.
More keto comfort food recipes:
- Keto Chicken and Waffles
- Chicken Philly Cheesesteak Keto Meatloaf
- Keto Broccoli and Cheese Stuffed Chicken
- Keto Buffalo Chicken Cauliflower Mac and Cheese
- Chicken Parmesan Meatball Recipe
- Chicken and Broccoli Keto Fettuccine Alfredo
- Keto Cauliflower Au Gratin
- Fathead Pepperoni Waffle Pizza Dippers
- Low CarbChicken Pot Pie Egg Muffins
Keto Cookbooks and Meal Plans
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Condiments Dressings and Sauces
- 14 Weeks of Low Carb and Gluten Free Meal Plans
Stuffed Chicken Parmesan Keto Meatloaf
- Total Time: 1 hour
- Yield: Makes 8 Servings 1x
Ingredients
For the meatloaf
- 2 pounds ground chicken
- 1 cup Three Cheese Garlic Marinara Sauce, divided
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh Italian flat leaf parsley
- 2 teaspoons Italian seasoning
- 2 teaspoons onion powder
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
For the filling and the topping
- ½ cup full fat ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 2 tablespoon chopped Italian flat leaf parsley
- 2 teaspoons chopped fresh chives
- 1 clove garlic, minced
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400°F
- In a large mixing bowl, combine the ground chicken, ¼ cup of marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt and black pepper. Divide the mixture into 2 equal portions.
- In a separate mixing bowl, combine ricotta cheese, ½ cup mozzarella cheese, ½ cup Parmesan cheese, parsley, chives, garlic and sea salt. Mix until all ingredients are combined.
- Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2 ¾ loaf pan. Press evenly into the pan, reaching all the way to the corners.
- Make a groove down the center of the meat. Layer the cheese filling down the center.
- Top with the second half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer. Bake for 20 minutes.
- Remove the meatloaf from the oven and top with ¼ cup of marinara sauce and remaining mozzarella and Parmesan cheese.
- Return to the oven and bake for an additional 20 minutes.
- After slicing the meatloaf, top each slice with the remaining marinara sauce.
Notes
4g net carbs per serving
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Fat: 17g
- Carbohydrates: 4g
- Protein: 28g
Vanessa says
I made this and the meatloaf itself turned out yummy but the sauce was very watery? I’m not sure how that happened. I think I might try basil in place of the parsley next time too.
Kathy Leis says
Can I assemble this recipe the night before and bake it the next day?
Kyndra Holley says
Yes, absolutely.
Jeanie says
Absolutely one of my favorite recipes. Super easy to make, low carb (if you use a low sugar marinara or make your own), and totally delicious!!!!!
Elizabeth Dempsey says
Made this with ground turkey tonight, and it took much longer to get to cooked temperature than the recipe calls for, which then burned the cheese and marinara on top. The meatloaf was good, but not my favorite meatloaf dish. Found it to be a little dry, which could be due to the long time it took to cook.
Roze says
Don't blame the recipe if you don't know how to cook.
Abbey says
Who have we become as a people that you can’t even go to the comments of a recipe blog page and even here people are being nasty to one another …OVER FOOD. It’s absolutely free to be kind. Your comment was completely unnecessary.
Lynn Frederick says
Thank you Abbey.
Kelley says
absolutely yummy! I never had chicken meatloaf before. I've always had either beef , turkey and/or sausage for meatloaf. I have to say ,this is my new favorite. thank you for sharing a great recipe