Garlic Parmesan Chicken Meatloaf (Printable Version)
Moist chicken meatloaf infused with garlic and Parmesan, topped with a golden cheesy crust
# What You Need:
→ Meat
01 - 1.5 lbs ground chicken
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - 3/4 cup grated Parmesan cheese
06 - 1/2 cup milk
07 - 1 large egg
→ Binders & Fillers
08 - 3/4 cup breadcrumbs
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon dried Italian herbs
→ Topping
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley (optional)
# How To Make It:
01 - Preheat your oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, garlic, onion, parsley, Parmesan, milk, egg, breadcrumbs, salt, pepper, and Italian herbs. Mix gently until just combined—do not overmix.
03 - Transfer the mixture into the prepared loaf pan, pressing it in evenly.
04 - In a small bowl, mix the topping Parmesan with melted butter. Sprinkle this mixture evenly over the meatloaf.
05 - Bake for 45-50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
06 - Let the meatloaf rest for 10 minutes before slicing. Garnish with additional parsley if desired.
# Expert Suggestions:
01 -
- The ground chicken stays incredibly moist without any tricks
- That golden Parmesan crust creates the most satisfying crunch
02 -
- Overmixing makes the texture tough and rubbery, so mix gently
- The resting period is non-negotiable for neat slices
03 -
- Add ¼ cup grated zucchini squeezed dry for extra moisture
- Use gluten-free breadcrumbs to make this recipe gluten-free