Chicken Romano Meatloaf SERVES 8 1/2 cup romano cheese (freshly grated) 1/2 cup plain dried breadcrumbs 1 large egg 1 cup marinara sauce 2 lbs ground chicken Preheat oven to 400°F. Line 13x9-inch metal baking pan with foil. Spray foil with nonstick cooking spray. In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined. Spoon chicken mixture into center of prepared pan; shape into 9x5-inch loaf, pressing firmly. Spread remaining 1/2 cup marinara over top. Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-rea d thermometer inserted in center of meatloaf reaches 165° F (temperature will rise to 170°F upon standing). Let meatloaf stand 10 minutes for easier slicing.
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