Garlic Parmesan Chicken Meatloaf – Juicy, Flavor-Packed & Easy
Upgrade your dinner with this Garlic Parmesan Chicken Meatloaf! Juicy ground chicken is infused with savory garlic, rich Parmesan, and herbs, baked to perfection for a flavorful, comforting meal. Perfect for weeknight dinners, meal prep, or family-friendly meals, this meatloaf is moist, cheesy, and absolutely irresistible. Serve with mashed potatoes or roasted veggies for a classic, hearty dinner!
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Measuring cups & spoons
- Knife + cutting board
- Instant-read thermometer
- Spatula or wooden spoon
- Small bowl (for glaze)
Ingredients
Meatloaf:
- 1½ lbs ground chicken
- 3–4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian herbs (or 1½ tsp fresh parsley, thyme, or rosemary)
- ½ cup breadcrumbs (or almond flour for gluten-free)
- 2 large eggs
- Optional: ¼ cup finely chopped onion, ¼ cup bell pepper, ¼ cup zucchini or spinach
- Optional: pinch red pepper flakes for heat
Glaze:
- ¼ cup grated Parmesan
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- 1 teaspoon honey or Dijon mustard (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- Mix Ingredients: In a large bowl, combine ground chicken, minced garlic, Parmesan, herbs, breadcrumbs, eggs, and optional vegetables or spices. Gently fold until evenly mixed.
- Shape Loaf & Apply Glaze: Transfer to pan, shape into a loaf, and brush glaze evenly on top.
- Bake: Bake 50–60 minutes, or until an instant-read thermometer reaches 165°F (74°C).
- Rest: Remove from oven and rest 10 minutes before slicing.
- Serve: Slice and pair with mashed potatoes, roasted vegetables, or salads. Optional: drizzle extra glaze over slices.
Notes
- Moisture Tip: Don’t overmix; vegetables and eggs keep the meatloaf tender.
- Gluten-Free Option: Replace breadcrumbs with almond flour or crushed gluten-free crackers.
- Cheesy Variation: Add shredded mozzarella or cheddar inside for a melty center.
- Make Ahead: Shape loaf and refrigerate overnight; bake the next day.
- Freezing: Freeze whole loaf or slices for up to 3 months. Reheat covered in oven for best texture.
- Mini Loaf Muffins: Use muffin tin for individual portions; bake 20–25 minutes at 350°F (175°C).