📝 Introduction
If you’re tired of dry, bland meatloaf, this recipe is your game-changer. This Garlic Parmesan Chicken Meatloaf is moist, full of flavor, and topped with a golden, cheesy crust that makes every bite unforgettable. Using ground chicken instead of beef keeps it lighter, while garlic, herbs, and parmesan give it a rich, comforting taste. Whether you’re serving it for a weeknight dinner or meal prepping for the week, this is a meatloaf that’s anything but boring.
🧂 Ingredients
For the Meatloaf:
- 1 ½ lbs (680g) ground chicken
- ¾ cup breadcrumbs (plain or Italian-style)
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup whole milk (or any milk of choice)
- 4 cloves garlic, minced
- ½ cup onion, finely chopped
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For the Topping:
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley (or fresh if preferred)
🔪 Instructions & Method
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a loaf pan or line a baking sheet with parchment paper.
2. Sauté the Aromatics (Optional but Recommended)
- In a small skillet, heat a teaspoon of oil over medium heat.
- Add the chopped onion and garlic and sauté for 2–3 minutes until softened and fragrant.
- Let it cool slightly before adding to the meat mixture.
3. Prepare the Meatloaf Mixture
- In a large bowl, combine the ground chicken, sautéed onions and garlic, breadcrumbs, Parmesan, milk, egg, parsley, oregano, salt, pepper, and red pepper flakes.
- Mix gently using your hands or a spoon until just combined. Avoid overmixing—it can make the meatloaf tough.
4. Shape the Loaf
- Transfer the meat mixture into the prepared loaf pan, or shape it into a free-form loaf on the baking sheet.
- Smooth the top with a spatula.
5. Add the Topping
- In a small bowl, mix Parmesan, mozzarella, olive oil (or butter), garlic powder, and parsley.
- Sprinkle this mixture evenly over the top of the meatloaf.
6. Bake
- Bake in the preheated oven for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
- If the cheese topping starts to brown too quickly, tent with foil halfway through.
7. Rest and Serve
- Let the meatloaf rest for 10 minutes before slicing.
- This helps retain the juices and keeps it tender.
🍽️ Serving Suggestions
- Serve with mashed potatoes, garlic green beans, or roasted vegetables.
- Great for sandwiches the next day with a little marinara sauce!
🧊 Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Slice and freeze individual portions wrapped in plastic wrap and foil for up to 3 months.
✅ Pro Tips
- Want extra moisture? Add a tablespoon of sour cream or mayonnaise to the mix.
- Prefer a crustier exterior? Bake it free-form on a sheet pan instead of using a loaf pan.