Description
A flavorful and juicy garlic parmesan chicken meatloaf that combines ground chicken with cheeses and herbs for a comforting and easy main course. Perfect for weeknight dinners, this meatloaf is moist and cheesy with a golden crust and can be served with your favorite sides or as sandwich leftovers.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds ground chicken
- 1/2 cup breadcrumbs (plain or Italian)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
For Garnish (Optional)
- Extra Parmesan cheese
- Extra chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare your baking area by lining a baking sheet with parchment paper or lightly greasing a loaf pan to prevent sticking.
- Mix the ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, shredded mozzarella, minced garlic, egg, milk, parsley, onion powder, salt, and black pepper. Mix gently using your hands or a spoon just until ingredients are evenly combined, being careful not to overmix to keep the meatloaf tender.
- Shape and prepare the loaf: Shape the mixture into a loaf directly on the prepared baking sheet or press it firmly into the greased loaf pan. Then, brush the top of the meatloaf evenly with the melted butter to encourage a golden crust during baking.
- Bake the meatloaf: Place the loaf in the oven and bake for 45 to 55 minutes, checking that the internal temperature reaches 165°F (74°C) to ensure it is fully cooked. For an extra crispy top, you can broil the meatloaf for an additional 2 to 3 minutes at the end of baking.
- Rest and serve: Remove the meatloaf from the oven and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice into portions and garnish with extra Parmesan cheese and parsley if desired before serving.
Notes
- This meatloaf remains juicy thanks to the addition of milk and gooey cheese.
- You can substitute mozzarella with provolone or fontina cheese for variation.
- Leftover meatloaf slices make delicious sandwiches or wraps, perfect for next-day meals.
- Use gluten-free breadcrumbs to make this recipe suitable for a gluten-free diet.
