Garlic Parmesan Chicken Meatloaf
This Garlic Parmesan Chicken Meatloaf is a healthier and more flavorful take on classic meatloaf. It's packed with garlic and Parmesan cheese, resulting in a savory and comforting dish that's perfect for a weeknight dinner or special occasion.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- Parchment paper
- Small bowl
- Whisk
- Measuring cups and spoons
- Meat thermometer
- Oven
Ingredients
- 1.5 lbs ground chicken
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ cup milk
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
- 2 cloves garlic, minced for topping
- ¼ cup grated Parmesan cheese for topping
- 1 tablespoon chopped fresh parsley for topping
Instructions
- Preheat oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, eggs, minced garlic, parsley, Italian seasoning, salt, and pepper.
- Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix.
- Transfer the meatloaf mixture to the prepared loaf pan. Gently press it down to create an even surface.
- In a small bowl, whisk together the melted butter, minced garlic, Parmesan cheese, and parsley for the topping.
- Spread the garlic Parmesan topping evenly over the meatloaf.
- Bake in the preheated oven for 55-65 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing.
- Slice and serve warm. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Notes
Don't overmix the meatloaf mixture to avoid a tough texture. Panko breadcrumbs provide a lighter texture; if using regular breadcrumbs, consider toasting them lightly. Ensure the meatloaf is cooked to an internal temperature of 165°F (74°C). Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at 350°F (175°C) for 15-20 minutes. Add finely chopped vegetables like onions, carrots, or zucchini for added nutrients. Experiment with different cheeses like mozzarella or Asiago or herbs like oregano, thyme, or basil. You can also try a glaze made with honey, soy sauce, and garlic instead of the garlic Parmesan topping.