Description
This Garlic Parmesan Chicken Meatloaf is a flavorful, moist, and tender alternative to traditional beef meatloaf. Made with ground chicken, Parmesan cheese, and a blend of aromatic herbs and garlic, it delivers rich flavor with a creamy garlic Parmesan glaze brushed on top. Perfect for a hearty family dinner, this meatloaf is easy to prepare and ideal for those seeking a lighter poultry-based protein option.
Ingredients
Scale
Main Ingredients
- 2 pounds Ground Chicken (or ground turkey or lean pork)
- 1 cup Parmesan Cheese, shredded (or Romano cheese)
- 1 cup Panko Breadcrumbs (or regular breadcrumbs)
- 2 large Eggs (for binding)
- 4 cloves Minced Garlic (adjust to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (adjust to taste)
- 1/2 cup Whole Milk (or plant milk for dairy-free)
Glaze Ingredients
- 2 tablespoons Unsalted Butter
- 4 cloves Minced Garlic (for glaze)
- 1/4 cup Additional Parmesan Cheese (for sprinkling)
- 2 tablespoons Fresh Parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan for the meatloaf to ensure easy removal and even cooking.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, shredded Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Stir gently until all ingredients are just combined to avoid overworking the meat, which could make the meatloaf dense.
- Form Loaf: Shape the mixture into a loaf form and transfer it onto the prepared baking sheet or place it into the greased loaf pan. Make sure the loaf is even to promote uniform cooking throughout.
- Bake Meatloaf: Place the loaf in the preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 74°C (165°F), indicating that the meat is fully cooked and safe to eat.
- Prepare Glaze: While the meatloaf bakes, melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant. Then stir in the additional Parmesan cheese and fresh parsley, cooking the mixture until it thickens slightly to form a creamy garlic Parmesan glaze.
- Glaze and Finish Baking: Remove the meatloaf from the oven and brush the prepared garlic Parmesan glaze evenly over the top. Return the meatloaf to the oven for an additional 5-7 minutes to set the glaze and intensify the flavor.
- Rest and Serve: Allow the meatloaf to rest for 5 minutes after removing it from the oven. Then slice the meatloaf and garnish with extra fresh parsley. Serve warm, optionally with a sprinkle of extra Parmesan cheese for added richness.
Notes
- You can substitute ground chicken with ground turkey or lean pork based on preference or availability.
- For a dairy-free version, use plant-based milk and skip the Parmesan or use a dairy-free alternative.
- Do not overmix the meat mixture as it can make the meatloaf tough.
- Make sure the internal temperature reaches 74°C (165°F) to ensure food safety when cooking poultry.
- The garlic Parmesan glaze adds extra moisture and flavor but can be omitted if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
