Garlic Parmesan Chicken Meatloaf
This Garlic Parmesan Chicken Meatloaf is a lighter, gourmet twist on classic meatloaf—made with juicy ground chicken, Parmesan, garlic, herbs, and finished with a buttery garlic-Parmesan glaze for a crispy, savory crust.
Equipment
- Mixing bowl
- baking sheet or loaf pan
- Small saucepan
- Parchment paper
- Meat thermometer
Ingredients
- 2 lbs ground chicken (mix of breast and thigh)
- 1 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 large eggs
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried basil
- 0.5 tsp dried parsley
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup whole milk
- 3 tbsp unsalted butter
- 2 cloves garlic, minced (for glaze)
- 0.25 cup grated Parmesan (for glaze)
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or grease a loaf pan.
- In a large bowl, combine ground chicken, Parmesan, breadcrumbs, eggs, garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk.
- Gently fold mixture with your hands until ingredients are just incorporated—do not overmix.
- Shape into a loaf on a baking sheet or press gently into a loaf pan. Bake for 40–45 minutes or until internal temperature reaches 165°F (74°C).
- While baking, melt butter in a saucepan. Add garlic and cook 1–2 minutes. Stir in Parmesan and parsley; cook until slightly thickened.
- Remove meatloaf from oven and brush generously with glaze. Return to oven for 5–7 minutes until golden and bubbling.
- Rest 5–10 minutes before slicing. Garnish with parsley or extra Parmesan.
Notes
For best results, mix the meat gently and avoid overworking it. Using a mix of ground chicken breast and thigh ensures maximum moisture. Bake free-form on a sheet pan for a crispier crust, and always let the meatloaf rest before slicing.