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Garlic Parmesan Chicken Meatloaf

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A comforting and savory meatloaf made with ground chicken, garlic, and Parmesan cheese, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground chicken Can substitute with turkey if desired.
  • 1 cup panko bread crumbs
  • ½ cup grated Parmesan cheese Plus more for topping.
  • ¼ cup milk
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil For sautéing garlic.
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh parsley
  • ¼ cup chicken broth To be poured around meatloaf.
  • 2 tablespoons butter, melted Used for garlic butter topping.
  • 1 tablespoon garlic powder

Method
 

Preparation
  1. In a large mixing bowl, whisk together the milk and lightly beaten eggs until frothy.
  2. Stir in panko bread crumbs, ½ cup Parmesan, Italian seasoning, salt, and pepper. Mix until just combined.
  3. Heat olive oil in a small skillet over medium heat and sauté minced garlic for about 1-2 minutes until fragrant.
  4. Pour the sautéed garlic and oil into the bowl with the other ingredients, then add chopped parsley.
  5. Gently fold in the ground chicken, mixing until everything is just combined.
  6. Preheat your oven to 350°F (175°C).
  7. Lightly grease a 9×5 inch loaf pan with cooking spray or olive oil.
  8. Carefully transfer the mixture into the loaf pan, shaping it into an even loaf.
Topping and Baking
  1. In a small bowl, combine melted butter and garlic powder.
  2. Brush the garlic butter mixture generously over the top of the meatloaf.
  3. Add some grated Parmesan cheese on top of the meatloaf for extra flavor.
  4. Pour chicken broth around the meatloaf in the bottom of the pan.
  5. Place the pan in the oven and bake for 60-70 minutes, or until the internal temperature reaches 165°F (74°C).
  6. The meatloaf is done when the juices run clear when pierced and the thermometer reads 165°F (74°C).
  7. Remove from the oven and let it rest for 10-15 minutes before slicing.
  8. Carefully slice into even portions and serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 6gSodium: 500mgFiber: 1gSugar: 2g

Notes

Serve with creamy mashed potatoes or roasted vegetables. For lighter options, pair with a fresh garden salad or steamed asparagus. Consider a drizzle of balsamic glaze for added taste. Store leftover meatloaf wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 3-4 days, or freeze individual slices for longer storage.
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