Parmesan Chicken Meatloaf

Introduction

This Parmesan Chicken Meatloaf is a delicious twist on the classic comfort food. Made with ground chicken and a flavorful blend of herbs and cheeses, it’s moist, tender, and perfect for a satisfying dinner any night of the week.

Ingredients

• 2 pounds ground chicken (or ground turkey or lean pork)
• 1 cup Parmesan cheese (shredded; or Romano cheese)
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 2 large eggs
• 4 cloves garlic, minced (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1/2 cup whole milk (or plant milk if dairy-free)
• 2 tablespoons unsalted butter (for glaze)
• 1/4 cup additional Parmesan (for sprinkling)
• 2 tablespoons fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan.
2. Step 2: In a large bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and milk. Stir gently until just combined.
3. Step 3: Form the mixture into a loaf shape and transfer it to the prepared baking sheet or greased loaf pan.
4. Step 4: Bake for 40-45 minutes or until the internal temperature reaches 74°C (165°F).
5. Step 5: While baking, melt unsalted butter in a saucepan over medium heat, add minced garlic and sauté until fragrant. Mix in additional Parmesan and parsley, cooking until slightly thickened.
6. Step 6: Brush the creamy glaze over the cooked meatloaf and return to the oven for an extra 5-7 minutes.
7. Step 7: Let the meatloaf rest for 5 minutes, then slice and garnish with extra fresh parsley before serving.

Tips & Variations

• Use ground turkey or lean pork if you prefer a different flavor or texture.
• For a dairy-free version, substitute the milk and butter with plant-based alternatives and omit the cheese or use a dairy-free cheese substitute.
• Add chopped vegetables like bell peppers or spinach into the mixture for extra nutrition.
• Make sure not to overmix the meatloaf mixture to keep it tender and moist.
• If you don’t have panko breadcrumbs, regular breadcrumbs work fine but panko adds a lighter texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze cooked meatloaf slices for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground turkey, lean pork, or even a mix of ground meats can be used instead of chicken. Adjust cooking times if using different meats.

How do I know when the meatloaf is fully cooked?

The best way is to check the internal temperature with a meat thermometer. It should reach 74°C (165°F) to ensure the chicken is safely cooked.

Parmesan Chicken Meatloaf

Print Recipe

★★★★★

4.6 from 71 reviews

This Parmesan Chicken Meatloaf is a flavorful and moist twist on the classic meatloaf, featuring ground chicken blended with Parmesan cheese, aromatic herbs, and a creamy garlic-Parmesan glaze. Easy to prepare and perfect for a comforting dinner, it bakes to juicy perfection and is garnished with fresh parsley for a burst of color and freshness.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatloaf

• 2 pounds Ground Chicken (or ground turkey or lean pork)
• 1 cup Parmesan Cheese (shredded; or Romano cheese)
• 1 cup Panko Breadcrumbs (or regular breadcrumbs)
• 2 large Eggs (for binding)
• 4 cloves Minced Garlic (adjust to taste)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Parsley
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (adjust to taste)
• 1/2 cup Whole Milk (or plant milk if dairy-free)

Glaze

• 2 tablespoons Unsalted Butter
• 1/4 cup Additional Parmesan Cheese (for sprinkling)
• 2 tablespoons Fresh Parsley (for garnish)

Instructions

1. Preparation: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper or grease a loaf pan to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the ground chicken, shredded Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Stir gently until just combined to avoid overmixing which can make the meatloaf dense.
3. Form the Loaf: Shape the mixture into a loaf and transfer it carefully onto the prepared baking sheet or into the greased loaf pan.
4. Bake: Bake in the preheated oven for 40 to 45 minutes or until the internal temperature reaches 74°C (165°F) ensuring the meatloaf is fully cooked.
5. Prepare the Glaze: While the meatloaf is baking, melt the unsalted butter in a saucepan over medium heat. Add minced garlic to the butter and sauté until fragrant but not browned. Stir in the additional Parmesan cheese and fresh parsley, cooking briefly until the mixture is slightly thickened.
6. Glaze the Meatloaf: Brush the creamy Parmesan-garlic glaze evenly over the baked meatloaf, then return it to the oven for an additional 5 to 7 minutes to let the glaze set and add extra flavor.
7. Rest and Serve: Remove the meatloaf from the oven and allow it to rest for 5 minutes to let juices redistribute. Slice the meatloaf, garnish with extra fresh parsley, and serve warm.

Notes

• You can substitute ground chicken with ground turkey or lean pork depending on your preference.
• For a dairy-free version, substitute the whole milk with a plant-based milk and use a dairy-free butter alternative.
• Adjust the amount of garlic and seasonings to your taste.
• Use a meat thermometer to ensure the meatloaf is safely cooked to 165°F (74°C).
• If you prefer a thicker glaze, reduce the butter slightly or add more Parmesan cheese.

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