Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
A tender, juicy meatloaf packed with cheesy goodness and savory herbs, topped with a buttery garlic Parmesan glaze.
Servings: 4 servings
Equipment
- Mixing Bowl
- Loaf Pan
- Baking Sheet
- Saucepan
Ingredients
Meatloaf 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
Garlic Parmesan Glaze Ingredients
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic, minced
- 1/4 cup Grated Parmesan Cheese
- 1 tablespoon Chopped Parsley
- 1 pinch Salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan for easy cleanup.
- 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 everything is just combined—avoid overmixing to keep your meatloaf tender.
- 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.
- Bake for 40–45 minutes, or until the meatloaf is firm and the internal temperature reads 165°F (74°C).
- While the meatloaf is baking, prepare the garlic Parmesan glaze. 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.
- Stir in 1/4 cup grated Parmesan cheese and chopped parsley. Add a pinch of salt, then cook the mixture for another 1–2 minutes, stirring frequently, until slightly thickened.
- When the meatloaf is nearly done, remove it from the oven and brush the warm garlic Parmesan glaze generously over the top. Return to the oven and bake for another 5–7 minutes until the glaze is bubbly and slightly golden.
- Allow the meatloaf to rest for about 5 minutes after baking. This helps the juices settle for perfect, neat slices.
- Garnish with extra fresh parsley, slice, and serve alongside your favorite sides like mashed potatoes or roasted vegetables.
Notes
Leftover meatloaf is a lifesaver for busy days! Let your meatloaf cool to room temperature before storing. Wrap slices tightly in plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.