Chicken Romano Meatloaf Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients U.S. Metric Conversion chart * 1/2 cup(s) freshly grated Romano cheese * 1/2 cup(s) plain dried bread crumbs * 1 large egg * 1 cup(s) marinara sauce * 2 pound(s) ground chicken Directions 1. Preheat oven to 400° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray. 2. 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. 3. Spoon chicken mixture into center of prepared pan; shape into 9" by 5" loaf, pressing firmly. Spread remaining 1/2 cup marinara over top. 4. Bake meatloaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meat loaf reaches 165° F (temperature will rise to 170° F upon standing). Let meatloaf stand 10 minutes for easier slicing.