Introduction

This Juicy Garlic Parmesan Chicken Meatloaf is a comforting and flavorful twist on a classic favorite. Made with ground chicken and plenty of garlic and Parmesan, it’s perfect for a hearty family dinner. The creamy butter glaze adds a delicious finishing touch that will have everyone asking for seconds.

A close-up view of a thick, square-shaped meatloaf with two layers visible: the inside layer is light brown mixed with green herb pieces, and the outside layer is a darker brown crust with a slightly crispy texture. The top is shiny with a glossy brown glaze and small green herb bits sprinkled across. A white sauce is drizzled unevenly over the top, adding a creamy texture contrast. The meatloaf sits on a wooden surface with part of it cut to show the inside layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Ground Chicken (or ground turkey or lean pork)
1 cup Parmesan Cheese (shredded; or Romano cheese)
1 cup Panko Breadcrumbs (or regular breadcrumbs)
2 large Eggs (for binding)
4 cloves Minced Garlic (adjust to taste)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Basil
1 teaspoon Dried Parsley
1 teaspoon Salt (adjust to taste)
1/2 teaspoon Black Pepper (adjust to taste)
1/2 cup Whole Milk (or plant milk if dairy-free)
2 tablespoons Unsalted Butter (for glaze)
1/4 cup Additional Parmesan (for sprinkling)
2 tablespoons Fresh Parsley (for garnish)

Instructions

Step 1: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan.
Step 2: In a large bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and milk. Stir gently until just combined.
Step 3: Form the mixture into a loaf shape and transfer it to the prepared baking sheet or greased loaf pan.
Step 4: Bake for 40-45 minutes or until the internal temperature reaches 74°C (165°F).
Step 5: While baking, melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Mix in additional Parmesan and fresh parsley, cooking until slightly thickened.
Step 6: Brush the creamy garlic Parmesan glaze over the cooked meatloaf and return it to the oven for an extra 5-7 minutes.
Step 7: Let the meatloaf rest for 5 minutes, then slice and garnish with extra fresh parsley before serving.

Tips & Variations

Use ground turkey or lean pork instead of chicken for a different flavor profile.
For a dairy-free version, substitute Parmesan with a vegan cheese alternative and use plant-based milk and butter.
Add finely chopped onions or bell peppers to the meat mixture for extra moisture and flavor.
Make sure not to overmix the meat mixture to keep the meatloaf tender and juicy.
Use a meat thermometer to ensure the meatloaf is cooked perfectly without drying out.

Storage

Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice and warm in the oven at 175°C (350°F) until heated through, or microwave slices for about 1-2 minutes. You can also freeze the cooled meatloaf wrapped tightly in foil or plastic wrap for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

A thick meatloaf is sliced with one piece slightly pulled out, showing a dense texture mixed with green herbs inside. The top layer is melted golden cheese with some brown grilled marks, and a light sprinkle of fresh chopped green herbs adorns the surface. The meatloaf sits on a wooden board with a bit of melted cheese dripping down the side, and more chopped herbs are scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat for this recipe?

Yes, you can substitute ground chicken with ground turkey, lean pork, or even a mixture of meats depending on your preference. Adjust cooking times slightly if needed.

How do I know when the meatloaf is fully cooked?

The best way to check doneness is by using a meat thermometer. The internal temperature should reach 74°C (165°F) to ensure it’s cooked safely and remains juicy.