Chicken Parmesan Meatloaf

Directions

1. 1
   Preheat the oven to 350F. Line a large baking sheet with aluminum foil. In a large bowl, combine the ground chicken, panko, onion, parsley, garlic, lemon zest, eggs, Pecorino Romano cheese, 1 teaspoon of the kosher salt, and pepper. Lightly mix together, using your hands or a large spoon.
2. 2
   Transfer to the lined baking sheet and shape into a loaf approximately 2 inches high and 4 inches wide, making the loaf as uniform in size as possible. Smooth the top and place on the middle oven rack. Set a timer for 30 minutes.While the meatloaf is cooking, stir together the tomatoes, granulated garlic, red pepper flakes, and the remaining teaspoon salt. After the meatloaf has cooked for 30 minutes, pour cup of the sauce over the top and spread gently to coat.
3. 3
   Bake for another 15 minutes, then repeat with the sauce and sprinkle with the mozzarella.
4. 4
   Bake until the cheese has completely melted, 6 to 8 minutes. The meatloaf is done cooking when the center temperature reaches 160F on a meat thermometer. It should be mostly white when it has finished cooking.
5. 5
   Let the meatloaf cool for 10 minutes before slicing and serving.