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Garlic Parmesan Chicken Meatloaf

Mouthwatering Garlic Parmesan Chicken Meatloaf You’ll Love

This Garlic Parmesan Chicken Meatloaf offers comforting flavors and is easy to prepare, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Quick Meals
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Chicken Substitute with ground turkey or lean pork if desired.
  • 1 cup Parmesan Cheese Grated; Romano cheese can be an alternative.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used, but texture may vary.
  • 2 large Eggs Acts as a binder.
  • 2 cloves Garlic (Minced) Adjust according to taste.
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Herbs (Basil & Parsley) Feel free to substitute with other herbs.
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Whole Milk Plant-based milk can be used for a dairy-free version.
  • 2 tbsp Unsalted Butter Used in the glaze.
For the Glaze
  • 1/2 cup Additional Parmesan Adds cheesiness to the glaze.
  • 2 cloves Garlic (for Glaze) Sauté until fragrant.

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Oven
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 190°C (375°F) and line a baking sheet or grease a loaf pan.
  2. In a large mixing bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, dried herbs, salt, and pepper. Then, pour in the whole milk and gently stir until just combined.
  3. Transfer the mixture onto a clean surface or into your greased loaf pan and shape it into a loaf.
  4. Place the molded meatloaf in the oven and bake for 40-45 minutes until it reaches an internal temperature of 74°C (165°F) and is golden brown on top.
  5. While the meatloaf is baking, melt the butter in a small saucepan and sauté minced garlic until fragrant. Stir in additional Parmesan and parsley until slightly thickened.
  6. Generously brush the glaze over the meatloaf and return it to the oven for an additional 5-7 minutes.
  7. Let the meatloaf rest for about 5 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This meatloaf is freezer-friendly and can be sliced and stored for quick meals later.

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