Description
This Garlic Parmesan Chicken Meatloaf is a comforting and flavorful twist on a classic dish, combining ground chicken with aromatic garlic, Parmesan cheese, and a delicate herb glaze. It’s easy to prepare, baked to juicy perfection, and finished with a rich buttery garlic-Parmesan glaze that adds depth and a beautiful shine. Perfect for a hearty family dinner or meal prep, this recipe delivers on both taste and texture.
Ingredients
Scale
Main Ingredients
- 2 pounds Ground Chicken (Can substitute with ground turkey or pork)
- 1 cup Parmesan Cheese (Can substitute with Romano cheese)
- 1 cup Panko Breadcrumbs (Regular breadcrumbs can be used as a substitute)
- 2 large Eggs (Acts as a binding agent)
- 4 cloves Minced Garlic (Adjust according to taste)
- 1 teaspoon Garlic Powder (Intensifies the garlic flavor)
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Black Pepper (Adjust to taste)
- 1/2 cup Whole Milk (Can substitute with plant-based milk)
Glaze Ingredients
- 1/2 cup Unsalted Butter (Adds richness to the glaze)
- 2 cloves Garlic, minced (for sautéing in glaze)
- 1/4 cup Parmesan Cheese (additional for glaze)
- 1 tablespoon Dried Parsley (or fresh parsley for garnish)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) and prepare your baking vessel by either lining a baking sheet with parchment paper or greasing a loaf pan to prevent sticking.
- Mix Ingredients: In a large bowl, combine the ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and whole milk. Mix gently using your hands or a spoon just until all ingredients are thoroughly combined without overworking the mixture to keep the meatloaf tender.
- Shape and Bake: Shape the mixture into a loaf form and place it in the prepared pan or on the baking sheet. Bake in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 74°C (165°F) indicating it is fully cooked.
- Prepare the Glaze: While the meatloaf is baking, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes, being careful not to burn the garlic. Stir in additional Parmesan cheese and parsley, cooking for an extra 2-3 minutes until the glaze slightly thickens.
- Glaze the Meatloaf: Remove the meatloaf from the oven and brush the garlic-Parmesan glaze evenly over the top. Return the meatloaf to the oven and bake for an additional 5 to 7 minutes to allow the glaze to set and caramelize slightly.
- Rest and Serve: Take the meatloaf out of the oven and let it rest for 5 minutes to allow juices to redistribute. Slice the meatloaf, garnish with fresh parsley if desired, and serve warm for a delicious, comforting meal.
Notes
- You can substitute ground chicken with ground turkey or pork for variation.
- Use Romano cheese in place of Parmesan for a sharper flavor.
- Adjust the amount of garlic according to your preference for a milder or stronger garlic taste.
- Whole milk can be replaced with any plant-based milk to make the recipe dairy-friendly.
- Letting the meatloaf rest before slicing ensures juicier, firmer slices.
- The glaze can be enhanced with a pinch of red pepper flakes for a subtle heat.
- Ensure the internal temperature of the meatloaf reaches at least 74°C (165°F) to ensure it’s safe to eat.
