Chicken - Chicken Parmesan Meatloaf

By BlueSchmoo

**This recipe makes enough for TWO full meatloaves. You can cook one and freeze the second half... or bake both -- though cooking two at one time will affect the cooking times.

If you don't have McCormick Package here is the list of ingredients in it to help with seasoning
ONION, GARLIC, SEA SALT, SPICES AND HERBS (INCLUDING BASIL, BLACK PEPPER, AND OREGANO), UNREFINED SUGAR, RED BELL PEPPER, PARMESAN CHEESE (PARTIAL SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), TOMATO, AND NATURAL FLAVOR.

Ingredients

• 1 package McCormick's Sweet Basil & Oregano Bruschetta Chicken (dry packet)
• 2 cups Crushed Italian Crackers (or sub regular breadcrumbs)
• 2 cups Spaghetti Sauce (used Classico, but you can use your fav)
• 1 cup Shredded Italian Cheese (used a blend, but you could sub plain mozzarella)
• 2 Eggs
• 1 cup Asparagus (Diced)
• 1 pound Ground Chicken
• 6 slices Provolone Cheese (to melt on top)

Details

Adapted from noshandnourish.com

Preparation

Step 1

Preheat oven to 350 degrees.
Mix together all ingredients, except for the slices of provolone.
**Form into a rectangular loaf. (See note in Description)
Place the loaf on a greased cookie sheet.
Bake for 40 minutes.
Then, add on 6 slices of provolone to cover the top completely.
Bake for an additional 6 - 8 minutes, until cheese is slightly browned and bubbly.