Garlic Parmesan Chicken Meatloaf (Print View)
Moist chicken meatloaf with garlic, Parmesan, and golden cheesy topping.
# What You'll Need:
→ Meat
01 - 1.5 lbs ground chicken
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - 0.75 cup grated Parmesan cheese
06 - 0.5 cup milk
07 - 1 large egg
→ Binders & Fillers
08 - 0.75 cup breadcrumbs
→ Seasonings
09 - 1 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 1 teaspoon dried Italian herbs
→ Topping
12 - 0.5 cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground chicken, minced garlic, chopped onion, parsley, Parmesan cheese, milk, egg, breadcrumbs, salt, pepper, and Italian herbs. Mix gently until just incorporated—avoid overmixing to prevent dense texture.
03 - Transfer mixture into the prepared loaf pan, pressing firmly to eliminate air pockets and create an even surface.
04 - In a small bowl, combine 0.5 cup grated Parmesan cheese with melted butter. Mix thoroughly to form a crumbly mixture.
05 - Sprinkle Parmesan-butter mixture evenly over the meatloaf surface. Bake for 45 to 50 minutes until internal temperature reaches 165°F and topping is golden brown.
06 - Remove from oven and let meatloaf rest for 10 minutes in the pan. This allows juices to redistribute for easier slicing. Garnish with additional fresh parsley if desired.
# Expert Hints:
01 -
- Moist and tender every single time, never dry like traditional meatloaf can be
- The cheesy golden crust makes people think you spent hours on something special
- Leftovers make incredible sandwiches the next day, if there are any
02 -
- Ground chicken releases more moisture than beef, so do not skip the rest period or you will have a watery mess
- The internal temperature matters more than the time, use a meat thermometer for best results
03 -
- Let your ground chicken come to room temperature before mixing, it combines more evenly
- Use a light touch when shaping, packing it too tight makes the texture dense