Stuffed Chicken Parmesan Meatloaf (Keto friendly)

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

Directions

1. Preheat oven to 400°F
2. 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.
3. 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.
4. 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.
5. Make a groove down the center of the meat. Layer the cheese filling down the center.
6. 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.
7. Remove the meatloaf from the oven and top with ¼ cup of marinara sauce and remaining mozzarella and Parmesan cheese.
8. Return to the oven and bake for an additional 20 minutes.
9. After slicing the meatloaf, top each slice with the remaining marinara sauce.