Chicken Parmesan Meatloaf With Lemon Roasted Broccoli

Photo courtesy of Proud Italian Cook

Macros for Meatloaf
Servings: 6
Calories: 221
Fat: 11
Carbs: 8
Protein: 24


  • 1lb. Ground Chicken Breast (or Turkey)
  • 1 Large Egg
  • 1/2 Diced Mushrooms, Spinach or Bell Pepper
  • ⅓ cup Oats
  • ½ cup Onion, diced
  • 2 cloves Garlic, minced
  • ½ cup Pasta Sauce
  • 3oz Low-Fat Mozzarella Cheese
  • ¼ cup Parmesan Cheese
  • 2 tbsp. Italian Seasoning
  • Salt & Pepper, to taste

For the Broccoli

  • 1 Head or Frozen Bag of Broccoli
  • TBSP Minced Garlic
  • Salt & Pepper
  • 1 Lemon
  • Pine Nuts (optional)


  1. Preheat oven to 375 degrees
  2. Saute the onion, garlic and mushrooms until slightly soft
  3. In a large bowl, combine ground chicken breast, onion, garlic, egg, oats, ¼ cup pasta sauce, Italian seasoning, salt and pepper
  4. Mix until combined
  5. Shape mixture into a loaf shape and place on line baking sheet
  6. Spray another pan with spray oil and coat the broccoli in salt, pepper and garlic
  7. Add broccoli to over with meatloaf, toss half way through (if you have pine nuts, add them now, watch carefully so they don’t burn)
  8. Bake for 45 minutes
  9. Remove from oven
  10. Top the meatloaf with remaining pasta sauce and mozzarella cheese
  11. Put back in oven until cheese is melted
  12. Mean while squeeze lemon over cooked broccoli, add parmesan cheese if desired
  13. Allow to sit for 10 minutes and then serve

Note: You can pair this with a side of pasta, cook your favorite pasta according to the package directions and toss in some additional tomato sauce or pesto.

*recipe modified from