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Benjamin

Mouthwatering Garlic Parmesan Meatloaf Recipe

This juicy garlic parmesan meatloaf made with ground chicken is a modern take on classic comfort food, packed with fresh garlic, herbs, and a crispy cheesy crust that kids and adults alike will love.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 416
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf Mixture
  • 1.5 lbs Ground Chicken 93% lean for best moisture
  • 1 cup Panko Breadcrumbs or gluten-free breadcrumbs
  • 1/2 cup Milk whole preferred, but any dairy or non-dairy works
  • 1/2 cup Grated Parmesan Cheese finely grated, not shredded
  • 4 cloves Fresh Garlic minced
  • 1/4 cup Yellow Onion finely diced, sautéed beforehand
  • 1 large Large Egg room temperature
  • 2 tbsp Fresh Parsley chopped
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt adjust to taste
  • 1/4 tsp Black Pepper adjust to taste
For the Garlic Parmesan Glaze/Crust
  • 2 tbsp Unsalted Butter melted
  • 2 cloves Fresh Garlic minced
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Finely Shredded Mozzarella optional, for extra cheesiness

Equipment

  • Baking sheet
  • Parchment paper
  • large mixing bowl,
  • Small bowl
  • Instant-read thermometer

Method
 

Preparation Phase
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or heavy-duty foil.
  2. In a large mixing bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to absorb.
  3. Finely dice 1/4 cup yellow onion and briefly sauté in a teaspoon of oil or butter over medium heat for 2-3 minutes until softened, to prevent raw crunch. Add to the bowl with the soaked breadcrumbs.
  4. Add the 4 cloves of minced fresh garlic, large egg, chopped parsley, Italian seasoning, salt, and black pepper to the breadcrumb mixture. Mix thoroughly.
Mixing and Shaping
  1. Add the ground chicken and 1/2 cup grated Parmesan cheese to the bowl.
  2. Using your hands, gently mix everything together just until combined, avoiding overmixing to keep it moist.
  3. Transfer the mixture to the prepared baking sheet. Using wet hands, shape into a loaf about 9 inches long and 4 inches wide.
Baking and Glazing
  1. Bake the meatloaf for 30 minutes to allow it to set.
  2. While baking, melt the butter in a small bowl and stir in the additional 2 cloves minced garlic and 1/4 cup grated Parmesan (and mozzarella if using).
  3. Remove the meatloaf after 30 minutes and spoon or brush the glaze evenly over the top.
  4. Return to the oven and bake for another 15-20 minutes, or until internal temperature reaches 165°F (74°C) and the cheese is melted and golden.
  5. Remove from oven and let rest for 10 minutes before slicing to seal in juices.

Nutrition

Calories: 416kcalCarbohydrates: 14gProtein: 35gFat: 25g

Notes

Ensure not to overmix for maximum juiciness. Resting is key to tenderness. Store leftovers in fridge for up to 4 days or freeze unbaked/raw loaf for 3 months. Reheat in oven at 300°F covered with added moisture.
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