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easy parmesan chicken meatloaf recipe

Easy Meatloaf Recipe: Chicken Parmesan Meatloaf


Units Scale
  • 34 mini loaf pans
  • 1 lb ground chicken (ground turkey can be substituted)
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 12 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pasta sauce (homemade or store bought)
  • 1/2 cup shredded Italian cheese blend
  • minced parsley for garnish


  1. Plug in the IP with insert set in place.
  2. Lightly grease a loaf pans with cooking spray, set aside.
  3. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not to over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pans and form into mini loaves. Top the meatloaves with pasta sauce.
  4. Press MANUAL on the IP and insert the trivet; add 1 cup of water.
  5. Place the loaf pans onto the trivet.
  6. Secure the lid of the IP and ensure the valve is set to SEALING.
  7. Press MANUAL and adjust the time to 15 minutes on HIGH pressure.
  8. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
  9. Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
  10. When the IP beeps after pressure cooking for 15 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  11. When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
  12. Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.
  13. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
  14. Remove the meatloaf pans from the IP and sprinkle the top with the remaining shredded cheese.
  15. Place the meatloaves in the preheated oven and broil until the cheese is melted.
  16. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
  • Author: WCC