This Garlic Parmesan Chicken Meatloaf is juicy, flavorful, and totally irresistible. With a tender chicken base packed with herbs, fresh garlic, and Parmesan cheese, it’s topped with a golden, herby crust that adds the perfect savory finish. Unlike traditional beef meatloaf, this version is lighter but just as satisfying—an easy comfort food dinner I keep in rotation.
Why You’ll Love This Recipe
I love this chicken meatloaf because it brings all the flavor without the heaviness. The Parmesan and garlic build a deep, rich taste while the panko and eggs help keep the loaf moist and tender. It slices cleanly, reheats beautifully, and pairs with just about anything—from mashed potatoes to a simple green salad. It’s also a great way for me to switch up my weeknight routine.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatloaf:
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2 lbs ground chicken
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1 cup grated Parmesan cheese
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1/2 cup panko breadcrumbs
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2 large eggs
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4 cloves garlic, minced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon dried basil
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1/2 teaspoon dried parsley
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1/2 teaspoon salt
Optional additions like pepper, extra herbs, or a drizzle of cream for extra richness can be included in the final version once the full recipe is shared.
Directions
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I preheat the oven to 375°F (190°C) and line a baking sheet or loaf pan with parchment paper.
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In a large bowl, I mix the ground chicken with Parmesan, breadcrumbs, eggs, garlic, and seasonings until just combined—being careful not to overmix.
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I shape the mixture into a loaf and place it on the prepared baking sheet or into the pan.
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I smooth the top and, if I want a crusty finish, I brush it with olive oil or a bit of melted butter.
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I bake the meatloaf for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
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I let it rest for 5–10 minutes before slicing so the juices can redistribute.
Servings and timing
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Servings: 6–8 slices
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Prep time: 15 minutes
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Cook time: 50 minutes
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Total time: About 1 hour 5 minutes
Variations
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I sometimes add shredded mozzarella or provolone to the center for a cheesy surprise.
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For a low-carb version, I use almond flour instead of breadcrumbs.
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I mix in chopped spinach or zucchini to sneak in some veggies.
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I top it with a creamy garlic-Parmesan sauce or even a spoonful of marinara for an Italian-style twist.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the oven at 350°F (175°C) for about 10 minutes or microwave them in 30-second intervals. I also freeze sliced portions by wrapping them tightly and storing in a freezer-safe bag for up to 2 months.
FAQs
Can I use ground turkey instead of chicken?
Yes, I swap in ground turkey with no problem. The flavor is still great, and it stays just as moist with the same ingredients.
What’s the best way to keep the meatloaf from drying out?
I make sure not to overmix the meat and avoid overbaking. The eggs and breadcrumbs help retain moisture, and letting it rest before slicing locks in the juices.
Can I make this ahead of time?
Yes, I prep the loaf and refrigerate it (covered) up to a day in advance. When I’m ready to bake, I take it out and bring it to room temperature for about 15 minutes first.
Should I cook it in a loaf pan or free-form?
Either works. I like free-form on a baking sheet for more crusty edges, but a loaf pan gives it a softer, more uniform shape.
What sauces go well with this meatloaf?
I enjoy serving it with a creamy garlic sauce, Alfredo, or even a light tomato-based sauce. A drizzle of olive oil and fresh herbs also does the trick.
Conclusion
This Garlic Parmesan Chicken Meatloaf is a flavorful twist on a classic that I never get tired of making. It’s juicy, savory, and loaded with rich garlic and cheese notes that elevate every bite. Whether I serve it with traditional sides or something fresh and green, it always hits the spot. Once I try it, it’s sure to become a staple in my dinner rotation.
Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
A tender, flavorful chicken meatloaf infused with garlic and Parmesan, topped with a golden crust—juicy and satisfying, yet lighter than traditional beef meatloaf.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: about 1 hour 5 minutes (including resting)
- Yield: 6–8 slices
- Category: Main Dish / Meatloaf
- Method: Baking
- Cuisine: American / Fusion
- Diet: Halal
Ingredients
- 2 lbs (≈ 900 g) ground chicken
- 1 cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 large eggs
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp salt (or to taste)
- Freshly ground black pepper, to taste
- 2 tbsp olive oil or melted butter (for brushing top)
- Optional: ¼ cup milk or cream (for extra moistness)
Instructions
- Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, and pepper. If using, add the milk or cream to help with moisture.
- Gently mix until just combined. Avoid overworking the meat, which can make it dense.
- Shape the mixture into a loaf shape (either free‑form on the baking sheet or inside a loaf pan). Smooth the top.
- Brush the top of the meatloaf with olive oil or melted butter to help it brown and form a crust.
- Bake in the preheated oven for about 45–55 minutes, or until the internal temperature reaches 165 °F (74 °C) in the thickest part of the loaf.
- Remove from oven and let it rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps the slices moist.
- Slice into 6–8 pieces and serve with your choice of sides or sauce.
Notes
- For extra juiciness, adding a few tablespoons of milk or cream to the mixture can help.
- Don’t overmix the meat—mix just until the ingredients are combined to avoid a dense loaf.
- Free‑form on a baking sheet gives more crispy edges; a loaf pan yields more uniform slices.
- You can add shredded mozzarella or provolone in the center as a cheesy surprise.
- To sneak in veggies, finely chop spinach, zucchini, or bell pepper and mix lightly into the meat.
- Leftovers store in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 350 °F (175 °C) for ~10 minutes, or microwave in bursts. Add a splash of water if the meatloaf dries while reheating.
- To freeze, slice and wrap individually (plastic wrap + foil), then store up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 slice (1/6 to 1/8 loaf)
