Garlic Parmesan Chicken Meatloaf (Printable Version)
Moist chicken loaf with garlic and Parmesan, finished with a golden buttery cheese topping. Perfect easy family dinner.
# What You'll Need:
→ Meat
01 - 1 ½ lbs ground chicken
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - ¾ cup grated Parmesan cheese
06 - ½ cup milk
07 - 1 large egg
→ Binders & Fillers
08 - ¾ cup breadcrumbs
→ Seasonings
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 teaspoon dried Italian herbs
→ Topping
12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or grease lightly.
02 - In a large bowl, combine ground chicken, garlic, onion, parsley, Parmesan, milk, egg, breadcrumbs, salt, pepper, and Italian herbs. Mix gently until just combined—avoid overmixing.
03 - Transfer the mixture into the prepared loaf pan, pressing evenly into corners.
04 - In a small bowl, mix the topping Parmesan with melted butter until combined.
05 - Sprinkle the Parmesan-butter mixture evenly over the meatloaf surface.
06 - Bake for 45–50 minutes until internal temperature reaches 165°F and the top is golden brown.
07 - Let the meatloaf rest for 10 minutes before slicing. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The golden Parmesan crust creates this incredible salty crunch that contrasts perfectly with the tender meat
- Everything mixes up in one bowl and bakes while you pour a glass of wine and catch your breath
- Leftovers make the most satisfying sandwiches the next day, if there are any
02 -
- Overmixing chicken makes it tough and rubbery, so stop as soon as everything is combined
- The internal temperature matters more than the time, so grab that thermometer for guaranteed results
- Letting it rest is not optional, the juices need time to redistribute or they will all run out when you slice
03 -
- Use wet hands when shaping the meatloaf to prevent sticking
- Line your pan with parchment paper overhanging the sides for effortless removal
- Grate your own Parmesan from a wedge instead of using pre-grated cheese