Introduction

This melt-in-your-mouth garlic Parmesan chicken meatloaf is a flavorful twist on a classic comfort food. Tender ground chicken is combined with Parmesan and aromatic herbs, then topped with a savory garlic Parmesan glaze for an irresistible finish. Perfect for a family dinner or meal prep, it’s easy to make and sure to please.

The image shows three thick slices of meatloaf placed side by side on a white marbled surface. Each slice has a textured brown crust with grilled marks on top and edges. The inside layer is pale with bits of green herbs mixed throughout, giving it a speckled green and light tan look. A creamy, slightly melted sauce with a light beige color coats the top of each slice, pooling slightly around the base. Sprinkled chopped green herbs garnish the meatloaf slices, adding vibrant green details. There is a hint of a white marbled background visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Ground Chicken
1 cup Grated Parmesan Cheese
1/2 cup Panko Breadcrumbs
2 large Eggs
4 cloves Garlic, minced
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Parsley
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Whole Milk
3 tablespoons Unsalted Butter
2 cloves Garlic, minced (for glaze)
1/4 cup Grated Parmesan Cheese (for glaze)
1 tablespoon Chopped Parsley (for glaze)
1 pinch Salt (for glaze)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan for easy cleanup.
Step 2: In a large mixing bowl, combine the ground chicken, 1 cup grated Parmesan cheese, panko breadcrumbs, eggs, 4 minced garlic cloves, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and whole milk. Gently mix until just combined to keep the meatloaf tender.
Step 3: Shape the mixture into a loaf shape by hand and place it on the prepared baking sheet, or press it evenly into a loaf pan.
Step 4: Bake for 40–45 minutes, or until the meatloaf is firm and the internal temperature reaches 165°F (74°C).
Step 5: While the meatloaf bakes, melt the butter in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1–2 minutes until fragrant but not browned.
Step 6: Stir in 1/4 cup grated Parmesan cheese, chopped parsley, and a pinch of salt. Cook for another 1–2 minutes, stirring frequently, until slightly thickened.
Step 7: When the meatloaf is nearly done, remove it from the oven and brush the garlic Parmesan glaze generously over the top. Return to the oven and bake for another 5–7 minutes until the glaze is bubbly and golden.
Step 8: Allow the meatloaf to rest for about 5 minutes to let the juices settle. Slice and garnish with extra fresh parsley before serving.

Tips & Variations

For extra moisture, consider adding a tablespoon of olive oil or finely chopped sautéed onions to the meat mixture.
Use fresh herbs like basil or parsley if available for enhanced flavor.
Substitute ground turkey if you prefer a leaner option.
Try adding a bit of crushed red pepper flakes in the glaze for a subtle kick.
Serve leftovers as sandwiches with your favorite condiments for a quick meal.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. For longer storage, freeze tightly wrapped portions for up to 3 months. To reheat, warm slices gently in the oven or microwave until heated through, then freshen with a quick brush of the garlic Parmesan glaze if desired.

How to Serve

Three thick slices of meatloaf are shown on a wooden board, each slice having a browned and slightly crispy outer layer with a light tan and speckled green herb-filled interior. The top of the meatloaf is covered with a melted creamy beige sauce sprinkled with chopped green herbs. The edges have a caramelized dark brown crust while the inside looks moist and tender. In the background, there is a hint of a yellow creamy substance, likely butter, on a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meat mixture and shape the loaf a day in advance. Keep it covered in the refrigerator and bake it fresh when ready. Alternatively, fully baked meatloaf can be refrigerated or frozen for later use.

How do I know when the meatloaf is done?

The meatloaf is safely cooked when its internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the center to check doneness. The top should be firm and the juices clear.