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)
