Description
Garlic Parmesan Chicken Meatloaf offers a delicious twist on the classic meatloaf, combining ground chicken with Parmesan, Italian breadcrumbs, aromatic onion, and garlic for a moist and flavorful result. Topped with a creamy Parmesan-garlic glaze that bakes to golden perfection, this easy-to-make comfort food is perfect for weeknight dinners or entertaining guests. Serve with fresh herbs for a bright finish.
Ingredients
- 1.5 lbs ground chicken (93% lean)
- 1 cup fresh grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 2 large eggs
- 4 garlic cloves, minced
- 1 small onion, grated
- 1/4 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh herbs (parsley or basil), for garnish
- For Glaze:
- 1/3 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine ground chicken, grated Parmesan, breadcrumbs, eggs, minced garlic, grated onion, milk, Dijon mustard, Worcestershire sauce, Italian seasoning, salt, pepper, and optional red pepper flakes in a large bowl. Mix gently until just combined.
- Shape the mixture into an 8×4 inch loaf on the prepared baking sheet.
- In a separate bowl, mix mayonnaise, shredded Parmesan, minced garlic, Italian herbs, salt, and pepper for the glaze until smooth.
- Spread the prepared glaze evenly over the top of the meatloaf.
- Bake for 45-55 minutes, or until the internal temperature reaches 165°F.
- Optional: Broil the meatloaf for 2-3 minutes for a golden, slightly crispy top.
- Allow the meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley or basil before serving.
Notes
Substitute ground turkey for chicken, and use gluten-free breadcrumbs if needed. Whole milk can be replaced with plant-based milk for a dairy-light version, and vegan Parmesan can be used. Prepare meatloaf ahead and refrigerate unbaked, covered, for up to 24 hours; bake as directed. Store cooked meatloaf in an airtight container in the refrigerator for up to 4 days, or freeze in slices. If meatloaf is too wet, add more breadcrumbs; if dry, add a splash more milk. Broiling is optional for a crispier top, but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg