Chicken Meatloaf: Garlic Parmesan Flavor – Juicy, Savory & High-Protein Dinner Recipe
This Chicken Meatloaf: Garlic Parmesan Flavor is a delicious twist on a classic comfort food! Made with lean ground chicken, fresh garlic, parmesan cheese, and savory herbs, it’s juicy, flavorful, and perfect for weeknight dinners or meal prep. Baked to golden perfection and packed with protein, this meatloaf is a lighter, healthier alternative that doesn’t skimp on taste. Serve with roasted veggies or mashed potatoes for a complete meal!
Equipment
- Mixing bowl
- Loaf pan or baking sheet
- Measuring Cups and Spoons
- Spatula or spoon
- Meat thermometer
- Oven and broiler
- Parchment paper or foil
Ingredients
Meatloaf Base:
- 1½ lbs ground chicken (preferably with some dark meat)
- 1 egg
- ½ cup whole milk
- ½ cup grated parmesan cheese
- ½ cup Italian-style breadcrumbs (or almond flour for gluten-free)
- 2–3 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Topping:
- ¼ cup shredded parmesan cheese (for broiling)
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan or baking sheet with parchment paper.
- Mix ingredients: In a large bowl, gently combine ground chicken, egg, milk, grated parmesan, breadcrumbs, garlic, herbs, salt, and pepper. Avoid overmixing.
- Shape loaf: Transfer mixture to the pan and shape into a loaf. Smooth the top.
- Bake for 45–55 minutes, or until internal temperature reaches 165°F.
- Broil topping: Sprinkle shredded parmesan on top and broil for 2–3 minutes until golden and bubbly.
- Rest: Let the meatloaf sit for 10 minutes before slicing to retain juices.
- Serve with your favorite sides or slice for sandwiches and bowls.
Notes
- Use whole milk for extra moisture and richness.
- Grate your own parmesan for better melt and flavor.
- Mini meatloaf option: Use a muffin tin and bake for 20–25 minutes.
- Low-carb swap: Replace breadcrumbs with grated zucchini or almond flour.
- Make ahead: Prepare and refrigerate raw loaf up to 24 hours before baking.
- Freeze: Slice and wrap individually for easy reheating.