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A close-up shot of the tender and moist ground chicken meatloaf mixture in a bowl, combined with parmesan, herbs, and breadcrumbs.
FL Recipes

Garlic Parmesan Chicken Meatloaf: The Juiciest Recipe!

This Garlic Parmesan Chicken Meatloaf is incredibly moist, tender, and packed with flavor. Topped with a savory, crispy garlic-butter parmesan crust, this easy recipe is a family-friendly dinner that will become an instant favorite comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground chicken A mix of thigh and breast meat is best
  • 1 cup Panko breadcrumbs
  • 1/2 cup milk Whole milk preferred
  • 1 cup freshly grated Parmesan cheese Divided
  • 1 large egg Lightly beaten
  • 1 small yellow onion Finely chopped
  • 4 cloves garlic Minced, divided
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Garlic Parmesan Topping
  • 3 tbsp unsalted butter Melted
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Large Bowl
  • 1 Loaf Pan (9x5 inch) Or a baking sheet
  • 1 Instant-Read Thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
  2. In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for 5-10 minutes to allow the breadcrumbs to absorb the milk.
  3. To the bowl with the panade, add the ground chicken, 1/2 cup of the Parmesan cheese, the beaten egg, chopped onion, 2 minced garlic cloves, Italian seasoning, salt, and pepper.
  4. Gently mix with your hands until just combined. Do not overmix. Transfer the mixture to the prepared loaf pan or shape into a loaf on the baking sheet.
  5. Bake in the preheated oven for 30 minutes.
  6. While the meatloaf is baking, prepare the topping. In a small bowl, combine the melted butter, the remaining 1/2 cup of Parmesan cheese, the remaining 2 minced garlic cloves, and the fresh parsley.
  7. After 30 minutes, remove the meatloaf from the oven and spread the topping evenly over the top. Return to the oven and bake for an additional 15-20 minutes, until the topping is golden brown and the internal temperature reaches 165°F (74°C).
  8. Let the meatloaf rest for at least 10 minutes before slicing and serving. This helps it retain its juices.

Nutrition

Calories: 350kcalProtein: 35gFat: 20gFiber: 1g

Notes

Tip 1: For the juiciest meatloaf, use ground chicken that is not overly lean (a mix of thigh and breast meat is ideal).
Tip 2: An instant-read thermometer is the best way to ensure your chicken meatloaf is cooked through to a safe 165°F without overcooking it.
Tip 3: Leftovers make fantastic meatloaf sandwiches the next day!
Keyword chicken meatloaf,garlic parmesan chicken,healthy meatloaf

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