Garlic Parmesan Chicken Meatloaf for Busy Weeknights
Moist garlic Parmesan chicken meatloaf made with ground chicken, simple pantry ingredients, and one easy bake. A reliable chicken dinner that slices cleanly and reheats well for busy weeknights.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Loaf pan or rimmed baking sheet
- Parchment Paper
- Instant-read thermometer
- Knife
Ingredients
Chicken Meatloaf
- 1 1/2 lb ground chicken
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup grated Parmesan cheese plus more for topping if desired
- 2 large eggs
- 1/2 cup milk whole or 2%
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped (optional)
- 2 tbsp olive oil
Optional Parmesan Topping
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil for mixing with topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan, or line a rimmed baking sheet with parchment paper for easy cleanup and easy lifting.
- In a large mixing bowl, combine the breadcrumbs and milk. Stir once and let sit for 1 to 2 minutes so the crumbs absorb liquid. This step helps keep chicken meatloaf moist.
- Add ground chicken, Parmesan, eggs, minced garlic, salt, pepper, Italian seasoning, parsley (if using), and olive oil to the bowl. Mix gently until just combined and the seasonings look evenly distributed. Do not overmix or press the mixture tightly.
- Shape and pan the meatloaf. If using a loaf pan, press the mixture in lightly and smooth the top without compacting. If using a baking sheet, shape into a loaf about 8 inches long and 4 inches wide, keeping the thickness even so it bakes consistently.
- (Optional) Make the Parmesan topping: mix the Parmesan and olive oil in a small bowl, then spread it evenly over the top of the loaf for a golden finish.
- Bake for 40 to 45 minutes, or until the center reaches 165°F (74°C) on an instant-read thermometer. If the top is browning too quickly before the center is done, loosely cover with foil for the last 10 minutes.
- Remove from the oven and let the meatloaf rest for 5 to 10 minutes. Resting keeps the slices intact and helps the juices redistribute for a moist texture.
- Slice into portions and serve warm. For clean slices, use a sharp knife and wipe the blade between cuts.
Notes
Make-ahead: assemble the loaf, cover, and refrigerate up to 24 hours before baking. Storage: refrigerate leftovers in an airtight container up to 3 days. Reheat slices gently in the microwave or in a 325°F oven until warmed through. Freezing: freeze cooked slices up to 2 months; thaw overnight in the refrigerator before reheating. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.