Baked Parmesan Chicken Meatloaf
This Baked Parmesan Chicken Meatloaf is a healthier and delicious twist on a classic comfort food. Made with lean ground chicken and bursting with savory Parmesan flavor, it's an easy-to-make and satisfying meal. Enjoy a tender, juicy meatloaf that's sure to become a family favorite.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Aluminum foil or parchment paper (optional)
- Small bowl
- Meat thermometer
Ingredients
- 1.5 lbs ground chicken
- 1 cup grated Parmesan cheese, divided ¾ cup for meatloaf, ¼ cup for topping
- 1 cup breadcrumbs Italian seasoned preferred
- ½ cup milk
- 1 large egg, lightly beaten
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning for sauce, optional
- ¼ teaspoon garlic powder for sauce, optional
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x5 inch loaf pan. You can also line it with parchment paper or aluminum foil for easier removal of the meatloaf.
- In a small bowl, combine the tomato sauce (if using), 1 teaspoon Italian seasoning, and 1/4 teaspoon garlic powder. Set aside.
- In a large mixing bowl, combine the ground chicken, ¾ cup Parmesan cheese, breadcrumbs, milk, egg, onion, garlic, parsley, 1 teaspoon Italian seasoning, salt, and pepper.
- Gently mix all the ingredients together with your hands or a wooden spoon until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Transfer the meatloaf mixture to the prepared loaf pan and gently shape it into a loaf.
- Spread the tomato sauce mixture (if using) evenly over the top of the meatloaf.
- Sprinkle the remaining ¼ cup Parmesan cheese over the sauce.
- Bake for 60-70 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's fully cooked.
- Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
Notes
For a moister meatloaf, add a little extra milk or breadcrumbs soaked in milk to the mixture. To avoid a dense meatloaf, mix gently until just combined. To prevent sticking, grease the loaf pan thoroughly or line it with parchment paper or aluminum foil. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat by microwaving, baking, or pan-frying until heated through. Consider adding sun-dried tomatoes, spinach, or mushrooms for added flavor. Experiment with different cheeses like mozzarella, provolone, or Asiago. Serve with mashed potatoes, roasted vegetables, green beans, salad, or garlic bread.