Italian Chicken Mozzarella-Stuffed Meatloaf with Marinara

This Italian-inspired chicken meatloaf is juicy, flavour-packed and stuffed with molten mozzarella for the ultimate comfort-food centre. Served with a rich homemade marinara sauce and finished with fresh basil and Parmesan, it’s perfect for a relaxed family dinner or impressive weekend meal.

Serves: 4-6
Ingredients

For the meatloaf

• 500g Heck Italian Chicken Mince

• 1 egg

• ½ cup panko breadcrumbs (about 30g)

• 2 tbsp milk

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp chilli flakes (optional)

• ½ tsp salt

• ½ tsp black pepper

• 100g low-moisture mozzarella, cut into thick batons

• Olive oil, for brushing

For the marinara sauce

• 1 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 x 400g tin chopped tomatoes or passata

• 1 tbsp tomato paste

• 1 tsp sugar

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper, to taste

• Optional splash of balsamic vinegar

To garnish

• Fresh basil leaves

• Extra grated Parmesan

Method

1. Make the marinara sauce

• Heat the olive oil in a saucepan over medium heat.

• Add the onion and cook for 3-4 minutes until softened.

• Add the garlic and cook for 1 minute.

• Stir in the tomato paste.

• Add the chopped tomatoes or passata, sugar, oregano, basil, salt and pepper.

• Simmer gently for 10-15 minutes until slightly thickened.

• Taste and adjust seasoning. A small splash of balsamic adds depth.

• Set aside.

2. Prepare the meatloaf mixture

• In a large bowl, combine the chicken mince, egg, panko, milk, onion, garlic, oregano, basil, chilli flakes if using, salt and pepper.

• Mix gently until just combined. Avoid overmixing to keep the meatloaf tender.

3. Stuff and shape the meatloaf

• Preheat the oven to 180°C fan.

• Lay a large sheet of baking paper on a work surface.

• Press the chicken mixture into a rectangle about 2-3cm thick.

• Lay the mozzarella batons down the centre.

• Using the baking paper to help, fold the sides over the cheese and shape into a tight log.

• Seal the edges well to prevent leakage.

• Transfer to a lined baking tray and brush lightly with olive oil.

4. Bake

• Bake for 35-40 minutes, until cooked through and the internal temperature reaches 75°C.

• Rest for 5 minutes before slicing.

5. Serve

• Warm the marinara sauce.

• Slice the meatloaf into thick pieces.

• Spoon marinara onto plates and top with the mozzarella-stuffed meatloaf.

• Finish with fresh basil and grated Parmesan.