🧄 Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
This isn’t your typical meatloaf — it’s juicy, cheesy, and loaded with garlic and herbs. Ground chicken keeps it lean but tender, and the Parmesan adds a rich, salty depth that brings it all together.
⭐ Servings: 6
⏱️ Prep Time: 15 min | Cook Time: 45–50 min | Total: ~1 hour
📝 Ingredients
For the Meatloaf:
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2 lbs ground chicken
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3/4 cup grated Parmesan cheese
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1/2 cup plain breadcrumbs (or panko)
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1/2 cup milk
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2 large eggs
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4 garlic cloves, minced (or 2 tsp garlic powder)
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1 small onion, finely diced (or 1 tsp onion powder)
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2 tsp Italian seasoning
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1 tsp salt
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1/2 tsp black pepper
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2 tbsp fresh parsley, chopped (optional)
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1/2 tsp crushed red pepper flakes (optional)
Topping:
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1/3 cup grated Parmesan cheese
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1/3 cup shredded mozzarella (optional, for extra gooeyness)
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2 tbsp melted butter mixed with 1 tsp garlic powder (for brushing)
👩🍳 Instructions
1. Prep & Preheat:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
2. Make the Mixture:
In a large bowl, combine milk and breadcrumbs. Let sit for 2 minutes (this keeps the meatloaf moist).
Add ground chicken, eggs, Parmesan, onion, garlic, Italian seasoning, salt, pepper, parsley, and red pepper flakes. Mix gently with your hands or a spatula until just combined.
3. Shape:
Form into a loaf shape on your baking sheet or pack gently into a loaf pan. Don’t compress too tightly — it’ll stay juicier.
4. Top It Off:
Brush the top with garlic butter and sprinkle with Parmesan and mozzarella (if using).
5. Bake:
Bake uncovered for 45–50 minutes, or until the internal temp reaches 165°F (74°C). If using a loaf pan, drain excess liquid after cooking.
6. Rest & Slice:
Let rest for 5–10 minutes before slicing. This helps the juices settle and keeps the loaf from falling apart.
🧀 Serving Suggestions:
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Serve with roasted veggies or mashed potatoes
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Drizzle with a little marinara or garlic cream sauce
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Great for sandwiches the next day!