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Juicy Garlic Parmesan Chicken Meatloaf

A flavorful and moist meatloaf made with ground chicken, garlic, and Parmesan cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ground Chicken or substitute with ground turkey or lean pork
  • 1 cup Parmesan Cheese shredded; Romano works too
  • 1 cup Panko Breadcrumbs or use regular breadcrumbs
  • 2 large Eggs
  • 4 cloves Minced Garlic
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Whole Milk can use plant milk for dairy-free
  • 2 tablespoons Unsalted Butter
  • 1/4 cup Additional Parmesan for topping
  • 2 tablespoons Fresh Parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
  2. In a large mixing bowl, combine the ground chicken, shredded Parmesan, Panko breadcrumbs, and minced garlic.
  3. Stir in the eggs, garlic powder, onion powder, dried basil, dried parsley, salt, and black pepper. Mix until just combined.
  4. Gradually add the milk while mixing, ensuring the mixture is moist but not sticky.
  5. Transfer the mixture into the prepared baking dish and shape it into a loaf.
  6. For a glossy finish, melt the unsalted butter and brush it on top of the meatloaf.
  7. Sprinkle extra Parmesan over the top for that added cheesy goodness.
Cooking
  1. Bake in the preheated oven for 50-60 minutes, or until cooked through (internal temperature should reach 165°F or 74°C).
  2. Let it rest for 10 minutes, and then garnish with fresh parsley before slicing.

Notes

Storing your meatloaf correctly will ensure it remains delicious for days. Refrigerate for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating. Don’t overmix to avoid a dense texture. Use a meat thermometer for perfect doneness.