Name: Juicy Garlic Parmesan Chicken Meatloaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds Ground Chicken (or lean pork/turkey); 1 cup Parmesan Cheese, shredded; 1 cup Panko Breadcrumbs; 2 large Eggs; 4 cloves Minced Garlic; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Dried Basil; 1 teaspoon Dried Parsley; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/2 cup Whole Milk (or plant-based milk); 2 tablespoons Unsalted Butter; 1/4 cup Additional Parmesan Cheese; 2 tablespoons Fresh Parsley, chopped

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Introduction

This Juicy Garlic Parmesan Chicken Meatloaf is a comforting, cheesy twist on a classic. Made with ground chicken, Parmesan, and a flavorful garlic-butter glaze, it’s perfect for a satisfying weeknight dinner or meal prep.

The image shows three thick, rectangular pieces of grilled meat with a slightly crispy, browned outside and a juicy inside, sprinkled with chopped green herbs. The pieces are arranged side by side on a white plate, resting in a shallow pool of golden butter sauce that has small bits of herbs floating in it. The texture of the meat looks coarse and moist, with some melted cheese visible on top. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground chicken (or lean turkey/pork)
1 cup Parmesan cheese, shredded
1 cup panko breadcrumbs
2 large eggs
4 cloves minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
½ cup whole milk (or plant-based milk)
2 tablespoons unsalted butter
¼ cup additional Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or grease a loaf pan to prevent sticking.
Step 2: In a large bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Mix gently until just combined; avoid overmixing to keep the meatloaf tender.
Step 3: Shape the mixture into a loaf and place it on the prepared baking sheet or in the loaf pan, ensuring an even shape for uniform cooking.
Step 4: Bake for 40 to 45 minutes, or until an internal temperature of 74°C (165°F) is reached.
Step 5: While the meatloaf bakes, melt the butter in a small saucepan over medium heat. Add a bit of minced garlic and cook until fragrant. Stir in the additional Parmesan cheese and fresh parsley, cooking until slightly thickened.
Step 6: Remove the meatloaf from the oven and brush the garlic-Parmesan glaze evenly over the top. Return to the oven and bake for another 5 to 7 minutes until the glaze is golden and bubbly.
Step 7: Let the meatloaf rest for about 5 minutes to allow juices to redistribute, making slicing easier and the meat more moist.
Step 8: Slice into six portions, garnish with fresh parsley, and serve warm. Pairs well with mashed potatoes, roasted vegetables, or a light salad.

Tips & Variations

Do not overmix the meat mixture; mix just until combined to keep the meatloaf tender.
Use a meat thermometer to check doneness and ensure juiciness and safety.
Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Let the meatloaf rest before slicing to retain moisture and make neat servings.
For a dairy-free version, substitute plant-based milk and dairy-free cheese.
Add shredded zucchini or chopped spinach for extra veggies and moisture.
For a crispier crust, bake directly on a baking sheet instead of a loaf pan.

Storage

Allow leftovers to cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil at 150°C (300°F) for 10 to 15 minutes to retain moisture. For longer storage, freeze individual slices wrapped tightly in plastic wrap or foil for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a grilled meatloaf shaped into ridged, thick slices. Each slice has a golden-brown, slightly crispy top with visible char marks and specks of green herbs embedded throughout the meat mixture. The meatloaf is resting on a shallow pool of bright yellow butter sauce sprinkled lightly with herbs on a white plate, sitting on a white marbled surface. The texture appears moist with a mix of browned crust and tender inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Juicy Garlic Parmesan Chicken Meatloaf?

Yes. Wrap individual slices tightly in plastic wrap or foil and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 150°C (300°F) oven for 10 to 15 minutes.

What should I do if my meatloaf is too dry?

Add a splash of broth or milk before baking to increase moisture. Covering the loaf with foil during the first half of baking helps trap moisture. Always let the meatloaf rest before slicing. If already cooked and dry, serve with a sauce or gravy to add moisture.