Chicken Parmesan Meatloaf


Chicken Parmesan Meatloaf // @noshandnourish


1 package
McCormick's Gourmet Sweet Basil & Oregano Bruschetta Chicken Marinade (dry packet)
2 cups
Crushed Italian Crackers (or sub regular breadcrumbs)
2 cups
Spaghetti Sauce (I used Classico, but you can use your fav)
1 cup
Shredded Italian Cheese (I used a blend, but you could sub plain mozzarella)
1 cup
Asparagus (Diced)
1 pound
Ground Chicken
6 slices
Provolone Cheese (to melt on top)


**This recipe makes enough for TWO full meatloaves. You can cook one and freeze the second half... or bake both -- though cooking two at one time will affect the cooking times.


  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients, except for the slices of provolone.
  3. Form into a rectangular loaf.
  4. Place the loaf on a greased cookie sheet.
  5. Bake for 40 minutes.
  6. Then, add on 6 slices of provolone to cover the top completely.
  7. Bake for an additional 6 - 8 minutes, until cheese is slightly browned and bubbly.

Yields 16 Servings