Garlic Parmesan Chicken Meatloaf

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A juicy, flavor-packed chicken meatloaf topped with a buttery garlic-Parmesan glaze — comfort food with a delicious Italian twist.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
Servings: 6–8
Dietary: High-protein, Comfort food

Ingredients

For the meatloaf:

  • Ground chicken – 900 g

  • Grated Parmesan cheese – 100 g

  • Panko breadcrumbs – 60 g

  • Large eggs – 2

  • Garlic – 4 cloves, minced

  • Garlic powder – 1 tsp

  • Onion powder – 1 tsp

  • Dried basil – ½ tsp

  • Dried parsley – ½ tsp

  • Fine salt – ½ tsp

  • Ground black pepper – ½ tsp

  • Whole milk – 60 ml

For the garlic-Parmesan glaze:

  • Unsalted butter – 45 g

  • Garlic – 2 cloves, minced

  • Grated Parmesan cheese – 25 g

  • Fresh parsley – 1 tbsp, finely chopped

  • Fine salt – pinch

Instructions

  1. Prep the oven: Preheat to 190°C (375°F). Line a baking sheet with parchment or lightly grease a loaf pan.

  2. Make the meatloaf mixture: In a large bowl, mix ground chicken, Parmesan, panko, eggs, garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk until combined. Do not overmix.

  3. Shape & bake: Form into a loaf shape on the baking sheet or press into the loaf pan. Bake for 40–45 minutes, or until the internal temperature reaches 74°C (165°F).

  4. Make the glaze: While the meatloaf bakes, melt butter in a small saucepan over medium heat. Add garlic and sauté 1–2 minutes. Stir in Parmesan and parsley; cook 1–2 minutes until slightly thickened. Add a pinch of salt.

  5. Glaze & finish: Brush the glaze over the meatloaf and return to the oven for 5–7 minutes.

  6. Rest & serve: Let rest for 5 minutes before slicing. Garnish with extra parsley.

Quick Notes & Pro Tips

  • Don’t overmix: This keeps the meatloaf tender and juicy.

  • Check temp: Use a meat thermometer — chicken must reach 74°C (165°F).

  • Extra moisture: Swap some chicken for ground turkey thigh if you prefer a richer texture.

Why You’ll Love It

This isn’t your average meatloaf — it’s moist, flavorful, and topped with a buttery garlic-Parmesan glaze that adds an irresistible savory finish. Perfect for weeknight dinners or meal prep.

Ingredient Details & Substitutions

  • Breadcrumbs: Use regular or Italian-style breadcrumbs for a different flavor.

  • Cheese: Try Asiago or Pecorino Romano for a sharper taste.

  • Milk: Substitute with cream for extra richness.

Variations & Serving Suggestions

  • Make it spicy: Add ¼ tsp red pepper flakes to the glaze.

  • Serve it with: Garlic mashed potatoes, roasted vegetables, or a simple Caesar salad.

  • Mini loaves: Form into smaller loaves or muffin tins for quicker cooking and meal prep.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 3 days.

  • Freeze: Wrap slices individually and freeze for up to 2 months.

  • Reheat: Warm in a 175°C (350°F) oven until heated through.

FAQs

Q: Can I use ground turkey instead of chicken?
A: Absolutely — or use a blend for extra flavor.

Q: How do I keep chicken meatloaf from drying out?
A: Don’t overbake, and let it rest before slicing. The glaze also adds moisture.

Q: Can I make this ahead?
A: Yes — assemble and refrigerate up to 24 hours before baking.

Personal Note

This meatloaf came from my love for Italian-style chicken dishes — the garlic-Parmesan combo makes it feel special while staying family-friendly and easy to make.

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