If you love the cozy comfort of meatloaf but want something lighter and bright with big flavor, this Irresistible Garlic Parmesan Chicken Meatloaf is for you. It smells of garlic and Parmesan as it bakes, and the inside stays moist and tender. Serve it warm with a crisp salad or buttery mashed potatoes. For another cheesy chicken snack idea, try these Parmesan cloud chicken bombs for a fun appetizer that echoes the same savory flavors.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 355 kcal
- Protein: 32 g
- Carbohydrates: 21 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 860 mg
Why Make This Irresistible Garlic Parmesan Chicken Meatloaf
This meatloaf is quick, flavorful, and lighter than a classic beef loaf. Ground chicken brings a mild, tender base that soaks up garlic and Parmesan. The loaf bakes to a golden exterior while staying juicy inside. It’s great for weeknights, meal prep, or a family dinner that feels a little special. The flavors are familiar but bright — a garlicky aroma, nutty Parmesan, and fresh parsley finish.
How to Make Irresistible Garlic Parmesan Chicken Meatloaf
You’ll combine simple pantry ingredients, shape a loaf, and bake until safe and golden. The breadcrumbs and egg help hold the loaf together while milk keeps it moist. Keep an eye on internal temperature for the best texture.
Ingredients:
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 3 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Grease a loaf pan lightly with oil or line with parchment for easy removal. Mince the garlic and finely chop the parsley. Measure and set out all ingredients.
Step 2: Mixing
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, milk, salt, black pepper, and Italian seasoning. Use clean hands or a spoon and mix gently until everything is evenly distributed. Do not overwork the meat to keep the loaf tender.
Step 3: Shaping and Baking
Shape the mixture into a loaf and place it in the greased loaf pan, smoothing the top. Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 165°F (74°C). The top should turn light golden. If the top browns too quickly, cover loosely with foil.
Step 4: Resting and Slicing
Let the meatloaf rest for 5–10 minutes after removing it from the oven. This helps the juices settle so slices hold together. Slice and serve warm.
How to Serve Irresistible Garlic Parmesan Chicken Meatloaf
Serve thick slices with creamy mashed potatoes, roasted vegetables, or a bright green salad. Spoon a little pan jus or a light tomato sauce over slices for extra moisture. For a casual dinner, place slices on crusty bread for a hearty sandwich with arugula.
How to Store Irresistible Garlic Parmesan Chicken Meatloaf
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat slices in a 350°F oven for 10–15 minutes or microwave covered for 1–2 minutes until warmed through. Add a splash of water or broth before reheating to keep it moist.
Expert Tips for Perfect Irresistible Garlic Parmesan Chicken Meatloaf
- Don’t overmix: Mix just until combined to avoid a dense meatloaf.
- Check temperature: Use an instant-read thermometer to ensure 165°F (74°C) for safety and juiciness.
- Add moisture: If your chicken is lean, add an extra tablespoon of milk or a teaspoon of olive oil for moistness.
- Flavor boost: Brown a small onion and add it to the mix for sweetness and depth.
- Press gently: Shape the loaf with light hands; packing too tightly can make it tough.
- Let it rest: Resting keeps slices neat and juicy.
Delicious Variations
- Italian-style: Add 1/4 cup marinara inside or on top and swap Italian seasoning for fresh basil and oregano.
- Sun-dried tomato and basil: Fold chopped sun-dried tomatoes and fresh basil into the mix for a tangy twist.
- Spinach and feta: Stir in 1 cup chopped, squeezed-dry cooked spinach and 1/3 cup crumbled feta.
- Spicy kick: Add 1/2 teaspoon crushed red pepper flakes and a dash of smoked paprika.
- Herb-forward: Increase parsley to 1/2 cup and add 2 tablespoons chopped chives for fresh herb flavor.
Frequently Asked Questions
Q: Can I use ground turkey instead of chicken?
A: Yes. Ground turkey works well and yields similar texture. Adjust fat if your turkey is very lean by adding a tablespoon of olive oil or extra milk.
Q: Can I make this meatloaf ahead of time?
A: Yes. Mix and shape the loaf, then cover and refrigerate for up to 24 hours before baking. Let it sit at room temperature 15 minutes before baking for even cooking.
Q: How do I know when the meatloaf is done?
A: The safe internal temperature is 165°F (74°C). Use an instant-read thermometer inserted into the center of the loaf.
Q: My loaf fell apart when slicing. What happened?
A: Likely undercooked, over-sliced too soon, or too lean. Ensure it reached 165°F and let it rest 5–10 minutes before slicing. Add an extra egg or more breadcrumbs if the mix felt too wet during shaping.
Q: Can I add vegetables to the mix?
A: Yes. Finely grate or finely chop vegetables like carrots, zucchini, or bell pepper. Squeeze excess moisture from grated veggies to avoid a soggy loaf.
Q: Is this recipe gluten-free?
A: Not as written. To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Conclusion
This garlic Parmesan chicken meatloaf is a simple, comforting dish with garlicky aroma, cheesy richness, and a tender, juicy texture that everyone will enjoy. It’s easy enough for weeknights and nice enough for guests. For another version that blends chicken with Parmesan in a different form, see this tasty Chicken Parmesan Meatloaf recipe for more inspiration.
Print
Irresistible Garlic Parmesan Chicken Meatloaf
- Total Time: 65
- Yield: 4 servings 1x
- Diet: None
Description
A lighter twist on classic meatloaf featuring ground chicken, garlic, and Parmesan cheese for big flavor.
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 3 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Grease a loaf pan lightly with oil or line with parchment for easy removal. Mince the garlic and finely chop the parsley. Measure and set out all ingredients.
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, milk, salt, black pepper, and Italian seasoning. Mix gently until everything is evenly distributed without overworking the meat.
- Shape the mixture into a loaf and place it in the greased loaf pan. Bake for 45–50 minutes, until the internal temperature reaches 165°F (74°C) and the top is light golden. If browning too quickly, cover loosely with foil.
- Let the meatloaf rest for 5–10 minutes after removing it from the oven. Slice and serve warm.
Notes
For best results, let the meatloaf rest before slicing to keep juices from running out.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 1g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 0mg
