High-Protein Cheese-Stuffed Chicken Meatloaf

ByHannah Peterson

High-Protein Cheese-Stuffed Chicken Meatloaf

Gold crust, melted cheese, herbs – 70 minutes, one loaf pan

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This is a chicken loaf with a cheese tunnel, not a beef meatloaf. Ground chicken, Parmesan, and herbs bake into a gold crust with mozzarella in the center, like the three slices on the plate in the photo. Seventy minutes. No breadcrumbs, no sugar glaze.

Six slices. Rest 10 minutes before you cut or the cheese runs out.

Prep15 min
Bake50-55
Slices6
Protein38g
Net Carbs3g
Calories320

Why you’ll love this loaf

  • 38g protein per slice – dinner that holds you
  • Only 3g net carbs – almond flour, no breadcrumbs
  • About 70 minutes, one pan
  • Gold crust, cheese pull, herbs, like the photo
  • No boxed mix, no sugar ketchup glaze
  • Leftovers reheat for lunches

Health notes

  • High protein: 2 lb ground chicken plus mozzarella and Parmesan.
  • Low carb: Almond flour binder. No breadcrumbs, no sugar glaze.
  • Six slices: Macros are per slice, not the whole loaf.
  • Ketchup glaze is mostly sugar. Skip it. The gold crust is the top.

Key element – pack a cheese tunnel, seal the ends, then rest before slicing

If mozzarella sits on the surface it leaks and burns. Press a trench down the middle of half the mix, lay the cheese in a line, cover, and pinch the ends shut. Bake to 165 F. Rest 10 minutes so the cheese sets, then cut, like the clean slices in the photo. Cut too soon and it all runs onto the board.

Ingredients

Loaf (6 slices)

  • 2 lb (900g) ground chicken
  • 1 large egg
  • 1/3 cup almond flour
  • 1/3 cup grated Parmesan
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 tsp Italian seasoning
  • 1 tsp salt + 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 4 oz mozzarella, cut into sticks (the stuffing)
  • 1 Tbsp olive oil, for the pan

Swaps

  • Turkey: Same weight. A little leaner.
  • Cheddar sticks: Same 4 oz. Sharper pull than mozzarella.
  • Pork rinds: 1/3 cup crushed rinds in place of almond flour.
  • Spinach: Squeeze 1/2 cup thawed spinach dry and mix it in.

Instructions

Pro tips

  • Do not overmix. A packed chicken loaf turns rubbery.
  • Seal the ends. Open ends are how mozzarella leaks onto the pan.
  • Rest 10 minutes. Cut too soon and the cheese runs, unlike the photo.
  • 165 F in the center. Undercooked chicken is not a risk worth taking.
  • Parchment makes the loaf lift out clean so you can slice on a board.

Nutrition

NutrientPer slice (1 of 6)
Calories320
Protein38g
Net carbohydrates3g
Total carbohydrates4g
Fiber1g
Total fat16g
Sodium580mg

Estimates with 2 lb ground chicken, almond flour, and mozzarella. Breadcrumbs or a ketchup glaze will raise carbs.

Variations

Pepper jack

Swap mozzarella for pepper jack sticks. Same 4 oz.

Mini loaves

Divide into 6 muffin wells, stuff a cube of cheese in each. Bake 22 to 25 minutes.

Herb crust

Press extra parsley and Parmesan on the oiled top before baking.

Meal prep

Cool, then slice. Fridge 4 days. Reheat 90 seconds, covered, so the cheese melts again.

Storage

MethodTimeNotes
RefrigeratorUp to 4 daysSlice first. Reheat covered so it does not dry
FreezerUp to 2 monthsWrap slices. Thaw overnight, then reheat
Eat nowBest crustAfter the 10-minute rest

FAQ

Yes. About 3g net carbs per slice with almond flour and no breadcrumbs.
The ends were not sealed, or you cut it before the 10-minute rest. Pinch the ends shut. Rest, then slice.
It baked past 165 F, or you used extra-lean chicken with no Parmesan. Pull it at 165 F. Rest it covered.
You can, but this recipe is built for chicken, like the pale slices in the photo. Beef will look and taste different.
No. Most ketchup is sugar. Oil on the top is what browns it gold.
Yes. Wrap, freeze, thaw overnight. Reheat covered so the cheese melts again.

Test your knowledge

5 quick questions about this loaf

1. Protein per slice?

2. Net carbs per slice?

3. How many slices in a loaf?

4. Where does the mozzarella go?

5. Why rest 10 minutes before slicing?

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