Easy Parmesan Chicken Meatloaf
This Parmesan Chicken Meatloaf offers a delicious and lighter twist on a classic comfort food. Made with ground chicken, Parmesan cheese, and flavorful seasonings, it's a healthy and satisfying meal that's easy to prepare and perfect for weeknight dinners.
Equipment
- Large bowl
- 9x5 inch loaf pan
- Measuring cups
- Measuring spoons
- Mixing spoon or hands
- Meat thermometer
- Oven
- Parchment paper (optional)
Ingredients
- 2 lbs ground chicken
- 1 cup grated Parmesan cheese, plus more for topping
- 1 cup breadcrumbs plain or Italian seasoned
- 2 large eggs, lightly beaten
- ¼ cup milk whole milk or 2%
- 2 cloves garlic, minced or 1 tsp garlic powder
- ½ cup onion, finely chopped
- ¼ cup fresh parsley, chopped or 2 tablespoons dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup chopped sun-dried tomatoes or spinach optional
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal.
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, eggs, milk, minced garlic, chopped onion, fresh parsley, Italian seasoning, salt, and pepper. If you're using sun-dried tomatoes or spinach, add them now too.
- Gently mix all the ingredients together with your hands or a large spoon until just combined. Be careful not to overmix.
- Transfer the mixture to the prepared loaf pan and gently press it down to form an even loaf.
- Sprinkle the top of the meatloaf with additional grated Parmesan cheese.
- Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's fully cooked.
- Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
For best results, use a combination of plain and Italian-seasoned breadcrumbs. Adding milk keeps the meatloaf moist and tender. Don't overmix the ingredients, as this can make the meatloaf tough. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Consider stuffing the meatloaf with spinach and feta, mozzarella and sun-dried tomatoes, or mushroom and Swiss for extra flavor. Serve with mashed potatoes, roasted vegetables, or a green salad.